Jjs Crab House
Last inspected: Jan 30, 2026
64
Score
The health department has logged 10 inspections at Jjs Crab House, the earliest from 2023. The newest entry in the record is dated Jan 30, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to two violations per visit.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Jacksonville restaurant, which scores around 74. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked shrimp in standing reach in cooler near walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish soap stored in hand wash sink by three compartment sink. Person in charge removed dish soap. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for any hand wash sink for establishment. Person in charge provided small beverage napkins for inspector. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored by three compartment sink.
41-17-4
64
Dec 2, 2025
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no employees at location with certified food manager certification. **Warning** - From follow-up inspection 2025-10-28: At callback observed operator with a scheduled time for certified food manager class and test. **Time Extended**
53A-02-7
90
Aug 27, 2025
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat corn in standing reach in freezer in lobby. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 3 containers of cooked crab at temperatures of 52F stored in crab walk-in cooler. Person in charge stated food items were cooked a few hours prior and leaves food items in crab walk-in cooler over night. Ambient temperature of crab walk-in cooler was 50F.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Person in charge moved garbage can. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and steel wool stored in hand wash sink by three compartment sink. Person in charge removed items. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no employees at location with certified food manager certification. **Warning**
53A-02-7
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple containers of food items prepared more than 2 days prior but less than 7 days per person in charge with no date marker. Food items are reach in cooler on front line and in standing reach in cooler in kitchen.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored above 3cs. **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on both reach in cooler doors.
23-03-4
43
Mar 14, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored on shelf next to food items in dry storage corner near hand wash sink on cook line. Person in charge removed spray bottle. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish and raw shrimp with temperatures of 45-47F in flip top cooler on cook line. Person in charge stated fish and shrimp were removed from standing reach in cooler 30 minutes prior while prep was underway. Person in charge moved fish and shrimp to walk-in freezer for rapid cooling. Raw fish, raw shrimp (45-47F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow chemical person in charge stated was cleaner. Person in charge labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed multiple ceiling tiles not smooth and easily cleanable in kitchen area and front line.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle with lid on shelf above prep table near office desk. Person in charge removed water bottle. **Corrected On-Site**
12B-07-4
61
Nov 21, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
33
Apr 29, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to fryers, ready to eat okra and hush puppies stored below raw scallops. Operator separated to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen, raw shrimp (56F - Cold Holding). Item was left out to cook but operator got busy during lunch rush. Shrimp was left out less than 1 hour. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in kitchen blocked with trash can. Operator moved trash can. **Corrected On-Site**
31A-09-4
Basic - Utensils in poor condition. Two knifes hanging above triple sink have broken tips.
14-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean prep table in kitchen. Operator removed drink. **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table is soiled with old food.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash station in kitchen next to triple sink, pipe disconnected with water rushing onto floor. Operator connected pipe to fix issue. **Corrected On-Site**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground under triple sink. Operator removed from ground. **Corrected On-Site**
21-38-4
52
Sep 27, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display reach-in cooler, potatoes (44F - Cold Holding); sausage (44F - Cold Holding). Door open for lunch business. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen reach-in freezer, pans of ready to eat hush puppies and okra stored below bags of raw shrimp and scallops. Operator moved shrimp and scallops to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Plate in handwash sink at triple sinks. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used on lower shelf with bulk seasonings. Operator removed cardboard. **Corrected On-Site**
14-45-4
Basic - Hole in or other damage to wall. Two holes in wall across from raw seafood display cooler
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On lower shelf of prep table, s op in old bay seasoning has handle touching product. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At front counter, no ambient thermometer in end reach-in cooler with cooked foods.
05-09-4
55
May 12, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler at cook line, fish (48,47F - Cold Holding); scallops (50F - Cold Holding); Operator added ice to all items. Temperature after 30 minutes, fish (40, 43F - Cold Holding); scallops (39F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb between triple sink and handwash sink missing backflow preventer.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at triple sink, identified as Fabuloso, not labeled.
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last dates.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen handwash sink, bucket with scrub pads in sink. Employee removed. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table at pass thru in kitchen made of unsealed wood.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers have grease build up. Exterior of black and yellow bulk seasoning containers have build up of seasoning residue. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers in kitchen not labeled.
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in multiple bulk seasoning containers have handles touching product. Operator removed scoops from containers. **Corrected On-Site**
10-01-5
45
Jan 25, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
58
Frequently Asked Questions
When was Jjs Crab House last inspected?
The most recent health inspection at Jjs Crab House on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jjs Crab House?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Jjs Crab House.
How does Jjs Crab House compare to other restaurants in Jacksonville?
Jjs Crab House most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Jjs Crab House's inspection record improved over time?
Yes. Recent inspections at Jjs Crab House have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jjs Crab House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jjs Crab House inspected?
Based on the inspection history on file, Jjs Crab House is inspected around three times per year on average.
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