Juicy Crab
Last inspected: Dec 11, 2025
37
Score
The health department has logged nine inspections at Juicy Crab, the earliest from 2022. The most recent report on file is from Dec 11, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up four times.
The city-wide average sits at 74, which Juicy Crab's 37 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
5
Major latest
4
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of Raw clams over steamed broccoli in walk in cooler, employee moved **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings in a tray over raw fish in walk in cooler
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Green substance in spray bottle.
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some stacked together in box no date, others dated
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster trays in cooler, employee placed tag with oysters **Corrected On-Site**
01C-10-4
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/ 4 kitchen employees on duty
53A-05-6
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. Clam chowder soup portioned, kitchen manager states was made Monday. no dates
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sausage used as a scooper. Removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple person drinks.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler outside multiple Togo bags of tamales and cut meats, employees states it's personal. Personal items need to be identified and separated from customers items
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper stored in standing room temperature water, cook discarded water **Corrective Action Taken**
10-07-4
37
Aug 12, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw fish over cabbage in walk in cooler, manager moved to store correctly **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp , manager moved to store correctly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels in flip top reach in cooler 52f, stacked to high, portioned to under fill line **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by metal pan, moved **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened personal drinks over crab boil bagging area and flip top cooler on line, moved **Corrected On-Site**
12B-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in dish area
38-07-4
Basic - Open dumpster lid. Closed **Corrected On-Site**
33-16-4
50
Feb 24, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Oct 3, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : 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. Israel Lucas expired 6-2024 **Warning** - From follow-up inspection 2024-10-03: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was already stored with other oyster tags but it was still 5 trays left from batch in cooler **Warning** - From follow-up inspection 2024-10-03: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** - From follow-up inspection 2024-10-03: Still needs to fill out **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in cooler - From follow-up inspection 2024-10-03: **Time Extended**
14-11-5
70
Oct 2, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 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. 0 ppms **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in walk in freezer over portioned soup in walk in freezer, manager moved **Corrected On-Site** **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches crawling on top of dishwasher in back kitchen area **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RawShrimp 50f in reach in cooler in cups stacked to high, manager placed ice on cups **Corrective Action Taken** **Warning**
03A-02-5
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/ 5 cooks in kitchen. **Warning**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
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. Israel Lucas expired 6-2024 **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Zap chemicals bottles with no name to identify which chemicals are inside, purple substance inside **Warning**
41-17-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was already stored with other oyster tags but it was still 5 trays left from batch in cooler **Warning**
01C-10-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area missing Shield over glass bulbs, manager removed bulbs **Warning**
38-07-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep table, manager moved **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler personal foods in multiple places. Manager placed in bin for employee
08B-49-4
Basic - Equipment in poor repair. Gaskets torn on reach in cooler
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Case of calms stored on floor, manager moved. **Warning**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 77f **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink near dry storage area **Warning**
31B-04-4
22
Jun 6, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) at front service station. Operator added more water to bucket to dilute solution. Retested at 100ppm **Corrected On-Site**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in-cooler. Operator removed raw chicken to properly store. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked eggs stored with shelled eggs in use on flat in walk-in-cooler.Stop Sale
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in large ice machine soiled. Also, holster for soda gun in bar area soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cookline used to store large pan. Operator removed large pan from hand wash sink. **Corrected On-Site**
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator informed employees about it to have signed. **Corrective Action Taken**
11-26-1
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. Multiple Employees food safety training expired in Jan and March 2024.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored on shelf in prep area. Operator labeled both spray bottles of cleaners. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin of soda dispensing machine at front service station soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense shrimp in reach-in cooler across from stove. Operator removed cup. **Corrected On-Site**
14-01-5
35
Nov 20, 2023
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup inside make table reach in cooler on cook line. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stored utensils in 75F standing water next to rice warmer. Manager discarded water **Corrected On-Site**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield cover in dry storage area
38-07-4
Basic - Working containers of food removed from original container not identified by common name. Container bin with white powdered substance stored under prep table on cook line. Employee stated it's flour
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry storage area with hole
36-32-5
70
Feb 28, 2023
Routine - Food
1 major violation.
View 1 violation
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. No written plan for cleanup of bodily functions. Supplied written plan for operator to file. **Corrected On-Site**
11-27-4
90
Jul 25, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two eggs on flat in walk in cooler with cracked broken shells. Operator stated they had inspected flat earlier and Operator discarded eggs voluntarily. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 53F on cook line stored in single service Togo bowls inside flip top cooler. Garlic in oil(margarine) 64f on make line bowl over ice. Operator added both Items to Time as a Public Health Control **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quaternary ammonium used in bar three compartment sink
16-37-1
67
Frequently Asked Questions
When was Juicy Crab last inspected?
The most recent health inspection at Juicy Crab on file is from Dec 11, 2025. The public record contains nine inspections in total.
What is the most common violation at Juicy Crab?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Juicy Crab.
How does Juicy Crab compare to other restaurants in Jacksonville?
Juicy Crab most recently scored 37 out of 100, which is lower than the Jacksonville average of 74.
Has Juicy Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Juicy Crab have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Juicy Crab 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 Juicy Crab inspected?
Based on the inspection history on file, Juicy Crab is inspected around three times per year on average.
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