Mr Crab
Last inspected: Dec 18, 2025
100
Score
Public records show 11 inspections at Mr Crab stretching back to 2022. The newest entry in the record is dated Dec 18, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 12 violations earlier on.
The most common issue across all inspections has been “equipment in poor repair”, showing up five times.
Mr Crab's latest score of 100 sits above the Jacksonville average of 74. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Jul 9, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
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
Non-Food Contact Surfaces Clean
FL-23
45
Jan 16, 2025
Routine - Food
1 critical violation. 1 major violation. 18 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Oysters stored over case of iceberg lettuce in walk in cooler
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. unlabeled spray bottle with Yellow solution in server area
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer
14-69-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on sugar
14-38-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled clear pitchers
24-06-4
Basic - Floor soiled/has accumulation of debris. Floor soiled in the walk in cooler under shelves, floor soiled under and behind cooking equipment
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap at back door
35B-01-4
Basic - Equipment in poor repair. Torn gasket on flip top cooler
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food items with facial hair no beard guard
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on counter in kitchen area
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents are dusty in kitchen area **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop Flour and croutons
14-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler and work top cooler is soiled with food debris **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled newr oven Black mold like substance on wall near Dish machine and triple sink
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Two unlabeled containers at both end of Cooke like one sugar and flour
02D-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris Fan covers are dusty in the walk in cooler Exterior of cooking equipment is soiled Hood filters are soiled with grease and dust **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink at hand wash sink Near drink machine
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave **Repeat Violation**
22-08-4
32
Aug 6, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Food with mold-like growth. See stop sale. Moldy Tomato stored in box in the walk in cooler
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled blade on Can opener blade
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers are soiled with food debris on cooks line
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vent at entrance to kitchen from server area
36-34-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice stored in soiled stainless container
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave closest to steam table
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler Exterior on flip top cooler and bottom of prep table is soiled with food debris and grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old date marking stickers stuck on several dishes after being washed.
16-46-4
58
Feb 26, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored Near condiments in server area. Employee properly stored spray bottles **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over crabs, employee properly stored food items **Corrected On-Site**
08A-17-6
Basic - Tape used to repair nonfood-contact surface. On exterior of ice machine at top
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on counter with clean utensils, employee discarded beverage **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets torn on cooks line **Repeat Violation**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of ice machine
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled Exterior of fryers are soiled with excessive grease Hood filters- soiled with grease and dust
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stacked on shelf above triple sink **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside, employee labeled container **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Sep 19, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in chronological order
01C-05-4
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. No written procedures provided, emailed manager **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Small Foam cup used to scoop seasoning, small black cup used to scoop croutons
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing food items **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line **Repeat Violation**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled bucket, employee cleaned scoop and bucket during inspection **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer basket handles are soiled with food debris Hood filters are soiled with dust and debris
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dish pit area
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall in ware washing area **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled White container with a white powdery substance stored inside employee labeled container sugar **Corrected On-Site**
02D-01-5
47
Feb 27, 2023
Routine - Food
4 critical violations. 11 major violations. 10 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Handsink by cook line
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-51f raw oysters, fish shrimp in seafood prep unit, my probe reading 45f, stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Seafood
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by walk in cooler **Repeat Violation** **Admin Complaint**
35A-02-6
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. Key lime pies opened 3 days ago
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping coleslaw
13-06-4
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 one
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr on phone for 60 days
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Wisk in handsink at drink station by ice bin, employee removed it, ice in hand sink at server area, **Corrected On-Site**
31A-11-4
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/. Four people touching food **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in server area and handsink by dish machine, employee placed napkins **Corrected On-Site** **Repeat Violation**
31B-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. Two employees here doesn't have employee training
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at server area, employee brought some **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for 2 months
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine no water coming out **Repeat Violation**
27-16-4
Basic - Equipment in poor repair. Gasket in prep unit is torn, raw seafood in
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in between filters
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Silencer container, employee placed them by fish machine **Corrective Action Taken**
10-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under table in server area
36-27-5
Basic - Cove molding at floor/wall juncture broken/missing. By server area
36-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket torn in seafood prep unit **Warning**
14-74-7
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on table, server area, employee removed it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. On prep table at server area, employee moved **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer drinks in upright cooler at server area, employee moved it, **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Scooping cut tomatoes
13-03-4
11
Dec 28, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 26 live roaches in establishment: six (6) in server station behind reach in cooler where food is stored, seven (7) on wall by dish machine inside kitchen area, 11 (eleven) and one roach egg sac behind reach in cooler on cookline across from cooking equipment in kitchen, and 2 (two) in dry food storage area of kitchen. **Warning** - From follow-up inspection 2022-12-28: Two live roaches on topside of dish machine crawling down chemical lines. **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor is unsealed concrete. - From follow-up inspection 2022-12-28: Concrete still unsealed **Time Extended**
36-02-5
82
Jul 20, 2022
Food-Licensing Inspection
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at handsink by cook line
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f milk wash on table, explained time as public health control, he added ice and got to 41f **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above raw seafood in walk in cooler, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing sanitizer, explained manual sanitation and she'll put top dishes in sanitizer **Corrective Action Taken**
22-45-4
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 ppm, empty bucket, explained manual sanitation, she set up chl , 100 ppm **Corrective Action Taken**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
16-33-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink at triple sink, employee turned it on **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. On spices, server area
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area, employee moved it **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn strainer for flour, cook line, gasket torn in seafood cooler
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Handle not properly working at handsink by triple sink
29-09-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar by soda syrup rack p, container for milk wash is cracked, cook line
14-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
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 sugar, employee moved it **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage area
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in reach in cooler by ovens
22-16-4
22
Jul 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mr Crab last inspected?
The most recent health inspection at Mr Crab on file is from Dec 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Mr Crab?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Mr Crab.
How does Mr Crab compare to other restaurants in Jacksonville?
Mr Crab most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Mr Crab's inspection record improved over time?
Yes. Recent inspections at Mr Crab have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mr Crab means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mr Crab inspected?
Based on the inspection history on file, Mr Crab is inspected around three times per year on average.
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