Blue Crab Crabhouse
Last inspected: Mar 26, 2026
100
Score
Inspectors have visited Blue Crab Crabhouse 10 times, with records going back to 2023. The most recent visit was on Mar 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to four violations per visit.
Looking across the full record, “old labels stuck to food containers after cleaning” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Complaint Full
No violations found.
100
Mar 24, 2026
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Supply bucket low bucket low. Replaced by manger. (100 ppm after) **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employees Handling ready to eat lemons, sausage with bare hand contact. Inspector intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 Packages of Red Drum fish in walk in cooler fully thawed out still inside packages and not cut or pierced. **Warning**
01B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 Packages of Red Drum fish in walk in cooler fully thawed out still inside packages and not cut or pierced. Stop sale issued.
06-09-1
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn / loose cooler insulation at Wait-station.
14-36-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusty walk in cooler shelves.
14-17-4
52
Oct 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta date marked 10/10. In reach in cooler.
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser. Marked by manger. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Old labels on exterior of cleaned containers.
16-48-4
67
Jun 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Jan 10, 2025
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. The following items in reach in cooler by prep line : Shredded cheese In Individual soufflé cups date marked 11/31. Dill sauce with dairy base date marked 11/29. Shredded cheese date marked 12/4. Pasta date marked 11/30. Sliced ham date marked 11/15. Cheese date marked 11/20. Crab date marked 11/30 in walk in cooler. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 90° hot holding. Potato soup 79°. Hot holding. Items were placed about 30 mins ago. Reheated to 165-180°. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple on dry rack.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in standing water. Person In Charge turned on faucet. **Corrective Action Taken**
06-01-5
67
May 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vaccum breaker on mop sink.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by Dish Machine. Degreaser. Marked by manager. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Food prep employee eating in kitchen. Manager intervened.
12B-02-4
70
Nov 14, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee nudged Ready to eat bread with bare hand contact. Server line. Manager intervened. **Corrective Action Taken**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Supply bucket empty. Manager replaced supply bucket. **Corrective Action Taken**
22-45-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Moved by manager paper towels at dispenser by Dish Machine. Replaced by manager. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by Dish Machine. Marked by manager **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water. Kitchen. Moved by manager **Corrected On-Site**
06-01-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
55
Jun 28, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flies, by the three compartment sink and steam well.
35A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid household pesticide can stored inside of mop sink. Operator removed the can of pesticide from the establishment. **Corrective Action Taken**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over containers of sweet and unsweetened tea. Operator relocated the raw shell eggs. In the standup reach in freezer packaged raw frozen fish over plastic wrapped ready to eat cheesecake. Operator relocated the raw frozen fish to the bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the end of the main cook line has food debris on the blade. Employee removed the can opener to the warewashing area to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sinks on the main cook line and front waitstation line of the kitchen.
31B-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler, reduced oxygen packaged salmon and mahi fully thawed while in packaging. Spoke with operator to cut open the packages prior to thawing frozen vacuumed packaged fish. **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over clean prep table and can opener. Operator relocated the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Food being prepared outside. Employee washing fully closed oysters in the shell outside of rear exterior door. Spoke with operator to not wash oysters outside and utilize the prep sink. Employee relocated the oysters inside to be washed. **Corrected On-Site**
08B-32-4
Basic - Food stored on floor. In the walk in cooler, container of tea stored on the floor. Operator relocated the container of tea. **Corrected On-Site**
08B-38-4
45
May 24, 2023
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
90
Frequently Asked Questions
When was Blue Crab Crabhouse last inspected?
The most recent health inspection at Blue Crab Crabhouse on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Blue Crab Crabhouse?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited three times, more than any other issue at Blue Crab Crabhouse.
How does Blue Crab Crabhouse compare to other restaurants in Jacksonville?
Blue Crab Crabhouse most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Blue Crab Crabhouse's inspection record improved over time?
No. Recent inspections at Blue Crab Crabhouse have averaged around four violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Blue Crab Crabhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blue Crab Crabhouse inspected?
Based on the inspection history on file, Blue Crab Crabhouse is inspected around four times per year on average.
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