The Juicy Crab
Last inspected: Jan 9, 2026
67
Score
Public records show eight inspections at The Juicy Crab stretching back to 2022. The latest inspection on file is from Jan 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Basic - Dead roaches on premises. -9 dead roaches in water heater room
35A-03-4
Basic - Floor soiled/has accumulation of debris. -grease on floor in water heater room
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all cook line cooler season soiled
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -mop sink faucet
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container at server station
02D-01-5
67
Jul 21, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers throughout kitchen soiled with accumulation of food debris
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers throughout kitchen
23-24-4
Basic - Floor area(s) covered with standing water. -in front of mop sink
36-22-4
Basic - Floor soiled/has accumulation of debris. -floor in walk in freezer soiled with accumulation of food debris
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice spatula in standing water -operator removed utensil **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink next to dry storage room soiled -exterior of reach in cooler next to hand wash sink soiled -exterior of equipment within the cook line area soiled with accusation of food debris
23-03-4
Basic - Old food stuck to clean dishware/utensils. -old food molding stuck to clean pan next time prep sink with large drain board
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler next to hand wash sink
22-16-4
64
Feb 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
67
Oct 1, 2024
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee in prep area.drank from open cup and prepped bags for seafood boil without washing hands.
12A-05-4
High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser hanging on the end of cook line **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen across from three compartment sink.
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking at prep table while prepping seafood buckets.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two cell phone on prep table at the end of cook line
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. One male employ at prep area.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dry rack above three compartment sink.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen area.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. At frying station **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table across from dry storage. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall by prep area Wall by three compartment sink Reach in cooler gaskets on cook line Fan guards in walk in cooler and walk in freezer **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and freezers in the kitchen **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Rice scoop in water 76F. **Corrected On-Site**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer
14-17-4
41
Mar 26, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Lighting Adequate; Required Shields in Place
FL-36
41
Oct 6, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 60° operator placed in reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored next to Togo containers at sever station.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - wok station
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - operator retrieved tag from storage basket. **Corrected On-Site** **Repeat Violation**
01C-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Working containers of food removed from original container not identified by common name. - bulk flour **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers in kitchen area. - hood filters
23-03-4
Basic - Objectionable odors at Server area at the entrance of kitchen area. **Repeat Violation**
36-64-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave at server area.
22-08-4
29
May 16, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over lemon juice in reach in cooler across from wok on cooks line **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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. 200 ppm Owner is calling vendor **Corrective Action Taken**
22-41-4
Intermediate - oysters tag removed from original container prior to container being emptied. On reach in cooks on cooks line Manager brought tag out **Corrected On-Site**
01C-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade by rice cooker 77F **Corrected On-Site**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris in server side station
22-08-4
Basic - Objectionable odors when entering the kitchen at server side station **Repeat Violation**
36-64-5
Basic - Floor area(s) covered with standing water. Sever side tatami on by front door
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line on fryer handle and on wok station on lip **Corrected On-Site**
10-20-4
45
Dec 28, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine added in server station area and drain lines dumping in handwash sink. **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-28: 30 days time extension per Savitri Bachoo. Called Plan Reviewed and spoke with Briana, operator summited plans on 11/01/2022 and is waiting for approval. **Time Extended** - From follow-up inspection 2022-12-28: Called Plan Reviewed and spoke with Kara, operator summited plans on 11/01/2022 and is waiting for approval **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice Machine located in the kitchen **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-28: **Time Extended** - From follow-up inspection 2022-12-28: **Time Extended**
14-11-5
86
Frequently Asked Questions
When was The Juicy Crab last inspected?
The most recent health inspection at The Juicy Crab on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at The Juicy Crab?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at The Juicy Crab.
How does The Juicy Crab compare to other restaurants in Orlando?
The Juicy Crab most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has The Juicy Crab's inspection record improved over time?
Yes. Recent inspections at The Juicy Crab have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Juicy Crab 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 The Juicy Crab inspected?
Based on the inspection history on file, The Juicy Crab is inspected around three times per year on average.
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