Red Crab Juicy Seafood and Bar
Last inspected: Dec 5, 2025
50
Score
The health department has logged 11 inspections at Red Crab Juicy Seafood and Bar, the earliest from 2022. On Dec 5, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
That's lower than the typical Port St. Lucie restaurant, which scores around 81. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 9, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
67
Oct 3, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
61
May 29, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour. **Corrected On-Site**
10-01-5
Basic - Bowl or other container with no handle used to dispense food. In sausage. **Corrected On-Site**
14-01-5
90
Jan 24, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in seafood cooler. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen near freezer. **Corrected On-Site**
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. Emailed. Printed and signed. **Corrected On-Site**
11-26-1
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. J.L., X.L.
53B-13-5
Basic - Food stored on floor. Box of Chicken and box of seafood in walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk and other products in sliding door cooler. Recommended to place in container with employees only signage. **Corrected On-Site**
08B-49-4
Basic - Ceiling vents soiled with accumulated dust. In storage area.
36-34-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sliding door cooler. **Corrected On-Site**
05-09-4
50
Sep 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
31B-02-4
90
Mar 19, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Required Records Available; Shellstock Tags/Labels
FL-14
67
Feb 27, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over king crab legs and peas. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Repeat Violation**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at server station are soiled. **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on dry storage shelf with rice and other food items. **Corrected On-Site**
40-06-5
67
Oct 16, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar has build up inside. Bar tender states they don't use that soda gun.
22-02-4
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop food on cookline **Corrected On-Site**
14-01-5
67
Mar 7, 2023
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp,over rte sauce **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer in bar stored over coco Lopez **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 119- 137f hot holding , advised rapid heat to 165f 2nd temperature potatoes 156f reheating **Corrective Action Taken**
03B-01-6
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. printed **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. By walk in cooler **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of house **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Bulk oil **Corrected On-Site**
08B-38-4
Basic - Light not functioning. Under hood
36-62-4
41
Oct 13, 2022
Complaint Full
3 critical violations. 3 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Frequently Asked Questions
When was Red Crab Juicy Seafood and Bar last inspected?
The most recent health inspection at Red Crab Juicy Seafood and Bar on file is from Dec 5, 2025. The public record contains 11 inspections in total.
What is the most common violation at Red Crab Juicy Seafood and Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Red Crab Juicy Seafood and Bar.
How does Red Crab Juicy Seafood and Bar compare to other restaurants in Port St. Lucie?
Red Crab Juicy Seafood and Bar most recently scored 50 out of 100, which is lower than the Port St. Lucie average of 81.
Has Red Crab Juicy Seafood and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Red Crab Juicy Seafood and Bar have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Red Crab Juicy Seafood and Bar 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 Red Crab Juicy Seafood and Bar inspected?
Based on the inspection history on file, Red Crab Juicy Seafood and Bar is inspected around three times per year on average.
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