Spicy and Juicy Crab
Last inspected: Nov 19, 2025
39
Score
Public records show nine inspections at Spicy and Juicy Crab stretching back to 2022. On Nov 19, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
The pattern that stands out is “floor soiled/has accumulation of debris”, which has been cited three times.
Restaurants in Orlando average 79, so Spicy and Juicy Crab trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked Chicken wings in reach in cooler. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Operator filled out and signed. **Corrected On-Site**
03F-10-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Can opener soiled. **Repeat Violation**
22-02-4
Basic - Single-service articles improperly stored. Cups at the bar in boxes on the floor. Operator removed. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in back kitchen area. Wall by prep table Wall by hand washing sink in back dry storage area. Wall at three compartment sink.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. In salt and tempura containers. Operator removed. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. Floor in back kitchen area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bag of rice on floor in dry storage. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line.
22-16-4
39
Apr 9, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is currently active - From follow-up inspection 2025-04-09: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment - From follow-up inspection 2025-04-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between fryers and knife in between prep table and cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-04-09: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between fryers -Inside oven . Operator states they don't use - hood filters - From follow-up inspection 2025-04-09: **Time Extended**
23-03-4
82
Apr 8, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries, oysters, wings, raw chicken, shrimp, squid, cut tomatoes 44-47 in prep cooler. Less than 4hrs per operator. Operator removed oysters, wings to other cooler. Operator put rest of items in ice for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Current Hotel and Restaurant license not displayed. License is currently active
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing a Watch. Removed **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked cover for rice
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between fryers and knife in between prep table and cooler. Operator immediately removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between fryers -Inside oven . Operator states they don't use - hood filters
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Msg and temperura containers. Operator immediately labeled **Corrected On-Site**
02D-01-5
47
Aug 1, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Jan 24, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink next to cook line. Manager removed **Repeat Violation** - From follow-up inspection 2024-01-24: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-01-24: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment - From follow-up inspection 2024-01-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Verified ownership with operator - From follow-up inspection 2024-01-24: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook - From follow-up inspection 2024-01-24: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-24: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-24: **Time Extended**
14-17-4
67
Jan 22, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink next to cook line. Manager removed **Repeat Violation**
31A-09-4
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**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Verified ownership with operator
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
61
Aug 28, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Jan 9, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
70
Jul 18, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-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.
53B-13-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between make table. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempura batter container.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both make table coolers.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
21-12-4
61
Frequently Asked Questions
When was Spicy and Juicy Crab last inspected?
The most recent health inspection at Spicy and Juicy Crab on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Spicy and Juicy Crab?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Spicy and Juicy Crab.
How does Spicy and Juicy Crab compare to other restaurants in Orlando?
Spicy and Juicy Crab most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Spicy and Juicy Crab's inspection record improved over time?
No. Recent inspections at Spicy and Juicy Crab have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Spicy and 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 Spicy and Juicy Crab inspected?
Based on the inspection history on file, Spicy and Juicy Crab is inspected around three times per year on average.
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