The Crabhouse III G
Last inspected: Sep 16, 2025
41
Score
Going back to 2023, The Crabhouse III G has six inspections in the public record. On Sep 16, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to eight violations before.
When inspectors have written things up, “bathroom located inside establishment not completely enclosed” has been the most frequent reason, cited four times.
Restaurants in Jacksonville average 74, so The Crabhouse III G trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
0
Major latest
9
Minor latest
Inspection History
Sep 16, 2025
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025 Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, cooked potatoes (124F - Hot Holding).
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen, gallon jug of simply green cleaner stored on shelf above bread. Person in Charge moved chemical. **Corrected On-Site**
41-10-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in kitchen missing door closer. **Repeat Violation**
32-04-4
Basic - Equipment in poor repair. In kitchen, 2 door chest freezer, top has rust that has pitted surface.
14-11-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by fryer soiled. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk containers, scoop/cup handles touching product. In reach-in cooler, spoon in rice touching product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, seasoning shakers soiled. At cook line, sides of fryers have build up. In kitchen, multiple reach-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door missing door closer. **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In single door chest freezer, shrimp, crab, sausage (36-39F - Cold Holding). Person in Charge stated she had it unplugged and items out to clean freezer. Unit plugged in 10 minutes.
03A-05-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen area, bulk seasoning containers not labeled. **Repeat Violation**
02D-01-5
41
Mar 18, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in kitchen, front handwash sink, no paper towels. Person in Charge supplied. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen, back handwash sink, towels dispenser handle broken off. Person in Charge stated they are ordering a new one.
31B-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in kitchen missing door closer. **Repeat Violation**
32-04-4
Basic - Dead roaches on premises. At front counter, 1 dead roach on floor by back wall.
35A-03-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by fryer soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, bulk seasoning container lids and handles soiled. At cook line, sides of equipment have build up. In kitchen, gaskets on 4 door reach-in cooler soiled. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door missing door closer. **Repeat Violation**
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen area, bulk seasoning containers not labeled. Person in Charge stated they were labeled but came off when they washed them. **Repeat Violation**
02D-01-5
61
Aug 13, 2024
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door stand up reach-in cooler, carton of raw shell eggs stored one case of margarine. Operator moved eggs. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. No soap at front kitchen handwash sink. Operator supplied. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Spray can of air freshener stored in front kitchen handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in kitchen missing door closer. **Repeat Violation**
32-04-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by fryer soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In kitchen, cases of oil stored on floor by air conditioner unit.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, 1 hood filter missing.
14-42-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of chest reach-in freezer has rust. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, bulk seasoning container lids and handles soiled. At cook line, sides of equipment have build up. At cook line, exterior of instant pot soiled. In kitchen, Gaskets on 4 door reach-in cooler soiled. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door missing door closer. **Repeat Violation**
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen area, bulk seasoning containers not labeled. **Repeat Violation**
02D-01-5
47
May 22, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table, pigs feet (107F - Hot Holding); rice (97F - Hot Holding). Operator stated he was getting ready to change out items, items placed out less than 4 hours. Emailed operator Time as a Public Health Control form to hold items on time.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Front kitchen handwash sink has cart blocking access. Operator moved cart. **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in kitchen not self closing.
32-04-4
Basic - Cardboard used to line food-contact shelves. Lower shelf of prep table has cardboard lining shelf.
14-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing in unisex restroom in kitchen. **Repeat Violation**
32-12-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Chest freezer has rusting on top. Lower shelf of prep table rusted. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer and flattop have build up.
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door missing door closer.
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers not labeled. Operator stated label and off when cleaning.
02D-01-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall by fryer soiled. Operator stated they are cleaning and painting soon. **Corrective Action Taken**
36-73-4
52
Jun 27, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jan 19, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Frequently Asked Questions
When was The Crabhouse III G last inspected?
The most recent health inspection at The Crabhouse III G on file is from Sep 16, 2025. The public record contains six inspections in total.
What is the most common violation at The Crabhouse III G?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited four times, more than any other issue at The Crabhouse III G.
How does The Crabhouse III G compare to other restaurants in Jacksonville?
The Crabhouse III G most recently scored 41 out of 100, which is lower than the Jacksonville average of 74.
Has The Crabhouse III G's inspection record improved over time?
No. Recent inspections at The Crabhouse III G have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at The Crabhouse III G 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 The Crabhouse III G inspected?
Based on the inspection history on file, The Crabhouse III G is inspected around two times per year on average.
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