J&C Crab Seafood Restaurant
Last inspected: Nov 14, 2025
50
Score
J&C Crab Seafood Restaurant appears in inspection records eight times, starting in 2022. On Nov 14, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Fort Myers average 81, so J&C Crab Seafood Restaurant trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 14, 2025
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed WD-40, spray air freshener, and multiple cans of spray paints stored next/enamel stored on cart next to bag of flour. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw crab stored over fries in walk in freezer. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Employee cell phones stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at the cook line.
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near reach in freezer. **Repeat Violation**
22-20-5
Basic - In-use ice scoop stored on soiled wood surface above ice machine.
10-12-5
Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
33-20-4
50
Jan 28, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle(w4) stored with multiple food containers at cook-line. Operator removed chemical spray bottle. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near by kitchen entrance; raw chicken stored over cooked chicken. Operator removed cooked chicken to proper storage. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Dumpster overflowing cardboards.
33-14-4
Basic - Food stored on floor. Oil containers stored on floor by kitchen entrance.
08B-38-4
Basic - Grease on the ground and pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At server station; soda machine nozzle surrounding soiled with mold like substance. Multiple dish racks soiled with mold like substance.
23-03-4
Basic - Single-service plates not stored inverted or protected from contamination at dry storage. Operator stored plates inverted. **Corrected On-Site**
25-06-4
52
Aug 21, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings at 71F hot holding. Operator moved item to reach in cooler. **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in gummy bear bag.
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 89F.
10-07-4
78
Mar 19, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
50
Nov 7, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed medication acid reducer above reach-in cooler across from cook line. The operator removed bottle of medication from above reach-in cooler. **Corrected On-Site**
41-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator on cook line touching pants and shirt. Educated operator on properly washing hands and not touching cloth or aprons while food preparation. **Corrective Action Taken**
12A-28-4
Intermediate - No soap provided at handwash sink in bar. The operator placed soap at both hand washing sinks in bar. **Corrected On-Site**
31B-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
52
Apr 25, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over ready to eat sauces. Operator moved item for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink. Educated operator on proper hand washing. **Corrective Action Taken**
12A-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed oyster tags only for month of April.
01C-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved item for proper storage. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed torn gasket on reach in cooler by ice machine.
14-11-5
64
Mar 30, 2023
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat lobster in walk-in cooler. The manager had raw shrimp moved to another shelf under the ready to eat lobster. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operators washing hands in 3 compartment sink. Educated manager on operators washing hands in designated hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink in prep area.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Emailed manager the Oyster Consumer Advisory DBPR HR Form 5025-131. **Corrective Action Taken**
02A-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink not not operational beside 3 compartment sink. The manager stated they have a work order in for hand washing sink. **Corrective Action Taken**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones above prep table. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed stand up reach-in cooler across from ice machine gasket torn.
14-11-5
Basic - Food stored on floor. Observed bag of red potatoes on floor in kitchen.
08B-38-4
35
Sep 21, 2022
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
82
Frequently Asked Questions
When was J&C Crab Seafood Restaurant last inspected?
The most recent health inspection at J&C Crab Seafood Restaurant on file is from Nov 14, 2025. The public record contains eight inspections in total.
What is the most common violation at J&C Crab Seafood Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at J&C Crab Seafood Restaurant.
How does J&C Crab Seafood Restaurant compare to other restaurants in Fort Myers?
J&C Crab Seafood Restaurant most recently scored 50 out of 100, which is lower than the Fort Myers average of 81.
Has J&C Crab Seafood Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at J&C Crab Seafood Restaurant have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at J&C Crab Seafood Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is J&C Crab Seafood Restaurant inspected?
Based on the inspection history on file, J&C Crab Seafood Restaurant is inspected around three times per year on average.
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