Jville Crab Shack Number 3
Last inspected: Apr 3, 2026
47
Score
Inspectors have visited Jville Crab Shack Number 3 11 times, with records going back to 2022. Jville Crab Shack Number 3 was last inspected on Apr 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
Across the inspection history, “clam/mussel/oyster tags not marked” is the issue that surfaces most often, recorded five times.
Jville Crab Shack Number 3's latest score of 47 falls below the Jacksonville average of 74. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 3, 2026
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in reach in cooler near fryer station. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags not marked with last date oysters were served stored in oyster tags box near first kitchen entrance. **Repeat Violation**
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not stored in chronological order in tag box near first kitchen entrance. **Repeat Violation**
01C-05-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment offering Red Snapper on menu displayed on TV above raw fish items. Person in charge provided box snapper originally came in which states Lutjanus malabaricus, commonly known as Malabar Snapper via Seafood List. Person in charge began changing digital menu. **Corrective Action Taken** **Admin Complaint**
52-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink between cook line and three compartment sink.
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
13-03-4
Basic - Food stored on floor. Observed box of fries stored on floor in walk-in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
23-03-4
Basic - Stored food not covered. Observed frozen garlic bread stored with no protective covering in walk-in freezer.
08B-12-5
47
Jan 12, 2026
Complaint Partial
No violations found.
100
Dec 15, 2025
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Aug 19, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
In-Use Utensils Properly Stored
FL-43
23
Apr 1, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs 55f ambient stored in live crab cooler states just placed there. Moved to 3 door stand up cooler
03A-03-5
High Priority - Nonfood-grade bags used in direct contact with food. Fish thawing in Togo thank you bag, removed from bag **Corrected On-Site**
14-31-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. Both handsink in kitchen.
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front glass cooler personal food and open drinks.moved **Corrected On-Site**
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both handsinks in kitchen
31B-04-4
50
Sep 24, 2024
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken stored over opened containers of ready to eat sauces in reach in cooler by fryer station. Employee rearranged items for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2024. **Admin Complaint**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish in freezer stored in non food-grade bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at back door near containers of ice.
35A-02-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with soapy water in hand wash sink. Pan was rinsed with hose and drained into floor drain without being sanitized.
22-45-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no date marking of final oyster served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk in tall reach in cooler in kitchen area with no date mark. Employee indicated he was unaware of when it was opened but within 7 days.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a metal pan in hand wash sink in kitchen area. Inspector educated employee on designated hand wash sink requirements. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in kitchen area. Observed no hand wash sign at hand wash sink at front counter by kitchen entrance.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee who stated had worked for more than two months with no proof of employee training.
53B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink at front counter by kitchen entrance. Person in charge stated owner had hot water turned off. Other hand wash sinks in establishment have running hot water.
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed three containers of frozen raw shrimp in standing water. Person in charge stated shrimp was pulled out of freezer 20 minutes prior. Employee moved shrimp to three compartment sink to thaw under running water. **Corrective Action Taken**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; sides of fryers soiled with grease. Drip tray in reach in cooler with cooked shrimp near raw fish items in common area with mold like substance build up. Soiled hood filters above fryer station.
23-03-4
Basic - No copy of latest inspection report available. Observed person in charge unable to provide copy of previous inspection.
51-18-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on front counter under seasonings with debris build up inside.
22-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up on walls around hood filters and hood suppression system.
36-68-5
Basic - Food stored on floor. Observed boxes of raw lobster stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle employee stated was his stored on prep shelf next to fryers. Employee removed water bottle. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. Observed; one dead roach under reach in cooler containing seasoning and sauces. One dead roach in doorway to crab cooler. One dead roach between unused reach in coolers under decorative deer heads. Three dead roaches in corner of establishment next to ice machine not in use. Person in charge cleaned dead roach at crab cooler.
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board stored at three compartment sink with grooves and no longer smooth and easily cleanable.
14-09-4
17
Jun 27, 2024
Complaint Partial
No violations found.
100
Jan 18, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen chicken was stored in a to go container in walk in freezer.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. One can of tomato paste was dented on the seam. Operator discarded during inspection. **Corrective Action Taken**
01B-01-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. One bag of oysters in establishment had tag removed before selling last oyster. Tag hanging on wall with other oyster tags.
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station next to front counter had spoons and to go containers in it.
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple storage bins were found wet nesting on shelf under prep area in back of kitchen.
24-08-4
Basic - Food stored on floor. Box of frozen okra was placed on ground of freezer. Operator removed from floor. **Corrected On-Site**
08B-38-4
55
Jul 17, 2023
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, shell eggs ambient (53F - Cold Holding). Operator stated eggs in walk-in cooler less than 4 hours, moved to reach-in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at triple sinks.
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags missing last date served.
01C-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. Supplied operator with DBPR form 5030-104 **Repeat Violation**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two expired Certified Food Manager certificates.
53A-03-7
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. Supplied operator with DBPR form 5030-103 **Repeat Violation**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser at front counter. Operator fixed. **Corrected On-Site**
31B-05-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front counter handwash sink. Operator turned hot water on. **Corrected On-Site**
27-16-4
Basic - Cardboard box used as garbage container. At front counter.
33-02-4
Basic - Cardboard used to line food-contact. Cardboard used to line drink shelf in lobby area **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board at triple sinks.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, multiple personal items stored on shelves with customer foods. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach-in cooler with raw shrimp at market area, glass cracked **Repeat Violation**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two microwaves at front counter, interior soiled. Operator had employee clean. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in oyster reach-in cooler in kitchen. Operator placed thermometer in reach-in cooler. **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Water leaking from pipe and/or faucet/handle. Hose at cook line leaking on floor.
29-11-4
27
Feb 27, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, shell eggs (58F - Cold Holding). Operator stated eggs in cooler less than 4 hours, getting ready to cook. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, raw scallops and raw chicken over sauces and liquid margarine. In lobby reach-in freezer, raw shrimp stored over plastic bags of cooked corn. **Repeat Violation** **Admin Complaint**
08A-05-6
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. Operator stated procedures in office, not able to access office. Emailed operator DBPR form 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board has black stains. **Repeat Violation**
22-02-4
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. Manager stated forms are in office, not able to access office. Emailed operator DBPR form 5030-103
11-26-1
Intermediate - No soap provided at handwash sink. No soap at front counter handwash sink. Employee supplied. **Corrected On-Site**
31B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer shelves rusted.
14-17-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line drink shelf in lobby area.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, multiple personal items stored on shelves with customer foods. Wallet and keys stored on microwave at front counter area. Operator moved wallet and keys. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on lower shelf at cook line have wet nesting.
24-08-4
Basic - Equipment in poor repair. Reach-in cooler with raw shrimp at market area, glass cracked. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Cases of oil stored on floor in dry storage room. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Three door reach-in freezer near restroom has ice buildup.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at front counter area, encrusted splatter debris on top plates.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in oyster reach-in cooler in kitchen. **Repeat Violation**
05-09-4
Basic - No copy of latest inspection report available. Manager not able to locate. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, top of reach-in freezer soiled. In kitchen and front counter areas, multiple seasoning containers, exterior soiled. **Repeat Violation**
23-03-4
29
Aug 18, 2022
Complaint Full
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line, raw scallops and raw gizzards stored over squeeze bottles of sauces. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In second slide top reach-in cooler at front counter, sausage (47F - Cold Holding); corn (46F - Cold Holding); cooked potatoes (47F - Cold Holding); boiled eggs (48F - Cold Holding). Manager stated tops have been open for stocking this morning. **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not dated.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwaves at front counter and at cook line, build up of encrusted splatter debris. Interior of ice machine has black mold-like substance on sides and back walls. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at front area, towels on sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels or soap at kitchen handwash sinks. Operator supplied. **Corrected On-Site**
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In double door crab reach-in cooler n kitchen, personal food items stored on top shelf over customer food. **Repeat Violation**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back counter at front area. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach-in cooler soiled. Exterior of bulk seasoning containers at front counter area. **Repeat Violation**
23-03-4
Basic - No copy of latest inspection report available. Operator stated report is locked in office, he does not have access. **Repeat Violation**
51-18-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in oyster reach-in cooler in kitchen. Operator supplied. **Corrected On-Site**
05-09-4
Basic - Food stored on floor. Under front counter, cases of sauce packets stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at triple sinks have deep grooves.
14-09-4
Basic - Equipment in poor repair. Reach-in cooler with raw shrimp at market area, glass cracked. **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, clothes stored on single service cups. Operator moved clothes. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. In dry storage room, bulk seasoning container not labeled. At front counter area, one bulk seasoning container not labeled. **Repeat Violation**
02D-01-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Sign letters stored on bag of flour in dry storage room. Operator moved letters. **Corrected On-Site**
42-03-5
29
Frequently Asked Questions
When was Jville Crab Shack Number 3 last inspected?
The most recent health inspection at Jville Crab Shack Number 3 on file is from Apr 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Jville Crab Shack Number 3?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited five times, more than any other issue at Jville Crab Shack Number 3.
How does Jville Crab Shack Number 3 compare to other restaurants in Jacksonville?
Jville Crab Shack Number 3 most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Jville Crab Shack Number 3's inspection record improved over time?
Yes. Recent inspections at Jville Crab Shack Number 3 have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Jville Crab Shack Number 3 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 Jville Crab Shack Number 3 inspected?
Based on the inspection history on file, Jville Crab Shack Number 3 is inspected around three times per year on average.
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