King's Crab Juicy Seafood Hibachi Steakhouse
Last inspected: Apr 24, 2026
64
Score
The health department has logged 10 inspections at King's Crab Juicy Seafood Hibachi Steakhouse, the earliest from 2022. The most recent visit was on Apr 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded six times.
Compared to other North Fort Myers restaurants (averaging 89), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at end of cook line. Operator refilled towels. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bowls sitting inside 2 hand washing sinks in kitchen. Operator removed items from sinks. **Corrected On-Site**
31A-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy buildup of grease dripping from hood vents above sauté station.
36-68-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler and walk in freezer.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container used as scoop in bulk bin of dry white rice. Operator removed container. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of orange soda with straw on shelf of reach in cooler above ready to eat prepared side salads in bowls. Operator removed soda. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed case of yellow fin tuna stored on floor of walk in freezer and a bag of opened heads of cabbage stored on floor of walk in cooler. Operator moved items to shelves. **Corrected On-Site**
08B-38-4
64
Aug 4, 2025
Complaint Full
9 minor violations.
View 9 violations
Basic - Observed: Employee eating in a food preparation or other restricted area. Observed open employee beverage on shelf above reach in cooler on cook’s line. Operator removed beverage. **Corrected On-Site** Priority: Basic
12B-02-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** Priority: Basic
35B-01-4
Basic - Observed: Food stored on floor. Observed case of ahi tuna stored on floor of walk in freezer. Operator moved to shelf. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Food stored on floor. Observed case of ahi tuna stored on floor of walk in freezer. Operator moved to shelf. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: In-use tongs stored on equipment door handle between uses. Priority: Basic
10-20-4
Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop touching bulk flour. Operator stood up scoop so handle no longer touching. **Corrected On-Site** Priority: Basic
10-01-5
Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Observed on cook’s line. Priority: Basic
21-04-4
Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulb in walk in cooler missing shield. **Repeat Violation** Priority: Basic
38-07-4
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counter of cook’s line. Priority: Basic
21-12-4
64
May 19, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up raw beef with bare hands then put on gloves to handle clean utensils on cook's line without washing hands. Discussed proper hand washing with Operator. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic Lexan inside hand washing sink at end of cook's line. Operator removed item.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at end of cook's line.
31B-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover for bulb in walk in cooler is missing.
38-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment on cook's line. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go bowl used as scoop in bulk salt. Operator removed. **Corrected On-Site**
14-01-5
58
Jan 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at end of cook's line. Operator refilled towels. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go bowls used as scoops in bulk flour and rice. Operator removed bowls. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear door to kitchen has a gap beneath it. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
35B-01-4
74
Nov 13, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at end of cook's line. Operator refilled towels. **Corrected On-Site** **Warning**
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 training certificate expires 2026. Other employees are working for longer than 60 days and no proof of training that is current. Operator stated Owner is purchasing books to comply. **Warning**
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go bowls used as scoops in bulk flour and rice. Operator removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear door to kitchen has a gap beneath it. **Repeat Violation** **Warning**
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook's line at make table. **Warning**
21-12-4
64
Apr 9, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-04-09: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation** - From follow-up inspection 2024-04-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-04-09: **Time Extended**
35B-01-4
82
Apr 1, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
45
Dec 12, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee open reach in cooler doors on cook's line with bare hands then put on gloves without washing hands. Discussed proper hand washing practices with operator. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over ready to eat cut leafy greens in walk-in cooler. Operator moved lettuce to produce shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored in hand washing sink by server station. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Observed Andy Wang expired.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Observed torn gaskets on door of walk-in cooler.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers on cook's line. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on door handles of reach in cooler on cook's line.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed uncovered employee beverage with a straw on shelf inside walk-in freezer.
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table at end of cook's line not stored in sanitizer bucket. **Repeat Violation**
21-12-4
41
Apr 5, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Clam/mussel/oyster tags not marked with 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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with sanitizer bucket stored in it at server station. **Repeat Violation**
31A-09-4
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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine with across from dishwasher.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed small bowl with no handle used as scoop in bulk sugar on server station next to ice tea machine. **Repeat Violation**
14-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed live oysters stored in metal pan inside walk-in cooler.
01C-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on handle at waist level next to fryers.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal serving spoon stored in standing water at 84F on cooks line.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on cooks line counter not stored in sanitizer solution. **Repeat Violation**
21-12-4
50
Dec 20, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed two metal pots in hand washing sink at end of cooks line back of kitchen. Operator removed pots. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to ice machine in kitchen.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used as scoop in bulk container of rice. Operator removed from container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage on counter across from flat top. **Repeat Violation**
12B-07-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on fire suppression Ansul system.
36-68-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between reach in coolers on cooks line.
10-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop sitting on floor by rear exit door. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter by flat top not stored in sanitizer. **Repeat Violation**
21-12-4
61
Frequently Asked Questions
When was King's Crab Juicy Seafood Hibachi Steakhouse last inspected?
The most recent health inspection at King's Crab Juicy Seafood Hibachi Steakhouse on file is from Apr 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at King's Crab Juicy Seafood Hibachi Steakhouse?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at King's Crab Juicy Seafood Hibachi Steakhouse.
How does King's Crab Juicy Seafood Hibachi Steakhouse compare to other restaurants in North Fort Myers?
King's Crab Juicy Seafood Hibachi Steakhouse most recently scored 64 out of 100, which is lower than the North Fort Myers average of 89.
Has King's Crab Juicy Seafood Hibachi Steakhouse's inspection record improved over time?
No. Recent inspections at King's Crab Juicy Seafood Hibachi Steakhouse have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King's Crab Juicy Seafood Hibachi Steakhouse 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 King's Crab Juicy Seafood Hibachi Steakhouse inspected?
Based on the inspection history on file, King's Crab Juicy Seafood Hibachi Steakhouse is inspected around three times per year on average.
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