The Juicy Crab
Last inspected: Mar 16, 2026
26
Score
Public records show 13 inspections at The Juicy Crab stretching back to 2022. The Juicy Crab was last inspected on Mar 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to 10 violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
That's lower than the typical Orlando restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
13
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : 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. Both dish machine and glass washer at bar are not working or sanitizing. Facility must use 3 compartment sink **Repeat Violation** **Warning** - From follow-up inspection 2025-10-22: Per manager both the dish machine and glass washer are unable to be repaired per the company. The company will be removing the machines and will not replace with new ones. Manager stated that the facility is only using the 3 compartment sinks now. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker needed at hose Bibb by dish machine **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at cook line in the middle between coolers **Warning** - From follow-up inspection 2025-10-22: Hand sink has not been re installed at this time **Admin Complaint**
31A-04-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink or curbed cleaning facility provided at establishment not operating at this time. Additional mop sink was added between 3 bay sink and dish machine in ware wash area without plan review approval **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In walk in freezer **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build. Ice build up in walk in freezer **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station **Repeat Violation** **Warning** - From follow-up inspection 2025-10-22: **Admin Complaint**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up in between fryers **Warning** - From follow-up inspection 2025-10-22: **Admin Complaint**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between coolers at cook line has debris build up Wall at dish machine in ware wash area has debris build up **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-10-22: **Admin Complaint**
42-01-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server station **Warning** - From follow-up inspection 2025-10-22: **Admin Complaint**
22-20-5
39
Oct 14, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
14
Sep 4, 2024
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
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. 0ppm chlorine for bar area.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked snow crab legs **Corrected On-Site**
08A-05-6
Basic - Floor soiled/has accumulation of debris. Grease build up on floor by fryers
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server area
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in server station area over ice machine
38-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in wall in cooler
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers has debris and grease build up
36-27-5
58
Jul 29, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
Jun 11, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Cook line
41-07-4
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. At bar area not sanitizing 0ppm chlorine
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose Bibb at ware wash area
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up in hot box steamer at cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in basin of hand sink at ware wash area **Repeat Violation**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at server area not stored with handles facing up
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Small white board at bar area
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Numerous employee items on prep tables and on top of reach in cooler at server station **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor under fryers has grease build up
36-73-4
Basic - Food stored on floor. Boxes of food on floor in walk in freezer
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 69f at server station for rice **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Grease build on fryers and fry baskets Debris on table at rice cooker Lids on thick sauce by hot box steamer Paper at crash cart at cook line has heavy debris build up **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
21-12-4
30
Mar 20, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Aug 8, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Server, clipped up hair hanging over shoulder - From follow-up inspection 2023-08-08: **Time Extended**
13-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door - From follow-up inspection 2023-08-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over ice machine at server area - From follow-up inspection 2023-08-08: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up in between fryers - From follow-up inspection 2023-08-08: **Time Extended**
23-03-4
82
Aug 3, 2023
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 flying insects under 3 compartment sink on pipe and in drain Total 25 flying insects **Admin Complaint**
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket on bag in box Ginger Ale soda
41-10-4
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. Provided form for the 2nd time **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Server rinsed out container at hand sink at server area
31A-11-4
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. Facility has blank form, employee signed form at time of inspection. Per manager only 2 employees for facility at all times. 1 Manager/Person in charge and 1 server for all shifts
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand sink in ladies restroom, soap only in handicap stall
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand sink for ware wash area
27-16-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at cook line **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sugar container
14-01-5
Basic - Dead roaches on premises. 1 dead roach on floor by hot water heater by back kitchen exit door Total 1 dead roach **Admin Complaint**
35A-03-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server, clipped up hair hanging over shoulder
13-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over ice machine at server area
38-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up in between fryers
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Food not stored at least 6 inches off of the floor. Bag in box soda on floor in kitchen
08B-47-4
26
May 15, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. Both dish machine in ware wash area and glass washer at bar 0ppm Chlorine **Warning** - From follow-up inspection 2023-05-15: Observed on 5/15/23 Dishmachine at ware wash 100ppm Chlorine Glass washer at bar 0ppm Chlorine. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand sink at server area Cook fill container with water from hand sink at cook line **Warning** - From follow-up inspection 2023-05-15: Observed on 5/15/23 Cook dump water from pitcher into hand sink at server area **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
42-01-4
67
Mar 16, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
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. Both dish machine in ware wash area and glass washer at bar 0ppm Chlorine **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked sausages in middle cooler at cook line **Warning**
08A-05-6
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand sink at server area Cook fill container with water from hand sink at cook line **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
31B-05-4
Basic - Dead roaches on premises. 3 dead roaches under cooler on right side at cook line 1 dead roach on floor by entrance to kitchen 1 dead roach under cooler in middle of cook line 2 dead roaches under cooler on left side of cook line 1 dead roach under hand sink at server station Total 8 dead roaches All roaches cleaned up and corrected on site. Per Randy Hicks no next day call back **Corrected On-Site** **Warning**
35A-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice at server station in water at 68f **Warning**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour container **Warning**
02D-01-5
37
Oct 17, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
64
Jul 26, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. At bar area **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
27-06-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking cups and containers **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line by office **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
29-49-6
82
Frequently Asked Questions
When was The Juicy Crab last inspected?
The most recent health inspection at The Juicy Crab on file is from Mar 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Juicy Crab?
Across the inspection record, “handwash sink used for purposes other than handwashing” 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 26 out of 100, which is lower than the Orlando average of 79.
Has The Juicy Crab's inspection record improved over time?
No. Recent inspections at The Juicy Crab have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at The 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 The Juicy Crab inspected?
Based on the inspection history on file, The Juicy Crab is inspected around four times per year on average.
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