The Juicy Crab
Last inspected: Dec 1, 2025
86
Score
Public records show 10 inspections at The Juicy Crab stretching back to 2023. The newest entry in the record is dated Dec 1, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited four times.
Restaurants in Pembroke Pines average 79, so The Juicy Crab is doing better than most peers. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Plumbing Maintained; Sewage Disposal
FL-51
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
86
Sep 9, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
78
Feb 3, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 3:30 p.m. No time marked on cooked chicken wings at cookline held using time asa public health control. Par operator, chicken cooked at 12:00 p.m. Operator correctly time marked chicken wings. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked crab legs cold held at 48F in flip top cooler. Per operator, item placed in unit 3 hours prior to the inspection. Operator placed ice on crab legs for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on soda nozzles in bar. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled. Operator labeled container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substances buildup inside ice machine. **Repeat Violation**
22-20-5
55
Sep 5, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
29-42-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cut limes with bare hands. Advice operator to wear gloves. Operator wash hands and used gloves. **Corrected On-Site**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on soda nozzles in bar.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
22-20-5
Basic - Stored food not covered. -Observed an uncovered container with seasoning in storage area. Operator covered. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not labeled. Operator label container. **Corrected On-Site** **Repeat Violation**
02D-01-5
58
Mar 11, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed crab legs and shrimp cold held at 46F in flip top cooler. Per operator both items placed in unit 2.5 hours before inspection. Operator placed ice pack on items for quick chill.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 3:00 no time marked on cooked chicken wings held using time as a public health control. Operator determined that wings cooked at 12:10 p.m. Operator correctly time marked. **Corrected On-Site**
03F-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in walk-in cooler reading 49F.
05-05-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer questions as it relates to sanitizer usage.
53A-10-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt and seasoning removed from their original containers not identified by common names.
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor at cookline. Operator removed. **Corrected On-Site**
21-38-4
Basic - Food stored on floor. Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Observed an uncovered container with salt in prep area . Operator covered. **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of flip top reach-in-cooler on cookline.
29-49-6
47
Jan 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker missing at mop sink where splitter added. - From follow-up inspection 2024-01-24: Observed additional vacuum breaker missing at mop sink where splitter added. **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. - From follow-up inspection 2024-01-24: Observed accumulation of brown like substance buildup inside ice machine. **Time Extended**
22-20-5
82
Jan 16, 2024
Routine - Food
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 12:22, mussels cold held at 45F. Per operator, item transfer to unit at 10:40 a.m. operator placed ice pack on item for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lime with bare hands. Advice operator to wash hands and wear gloves. **Corrected On-Site**
09-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed Manager began working with food after returning to work without washing hands. Advice manager to wash hands. **Corrected On-Site**
12A-16-4
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. Observed dishwashing chlorine sanitizer at 00 ppm. **Warning**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker missing at mop sink where splitter added.
29-42-4
High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle with cleaning chemical stored on food preparation table next to ketchup. Operator move and store properly.
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 12:33 p.m. cooked chicken wings held using time as a public health control has no time marked. Per operator, chicken cooked at 11:00 a.m. operator correctly time marked item. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - Clam , mussel and oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee engaging in food preparation with nail polish not wearing gloves.
13-06-4
Intermediate - No soap provided at handwash sink in kitchen. **Repeat Violation** **Admin Complaint**
31B-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Observed accumulation of dead flies on sticker in food preparation area. Operator removed and discarded. **Corrected On-Site**
35B-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed crab legs thawing in standing water. Operator placed crab legs under running water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall and ceiling soiled with accumulation of dust at cookline.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed a co2 tank not secured in storage area.
51-11-4
Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking in food preparation area.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in bar engaging in food preparation with no hair restraint.
13-03-4
17
Aug 15, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jun 14, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per manager food on time one hour ago, Employee labeled **Corrected On-Site** **Warning**
03F-02-5
Intermediate - No soap provided at handwash sink. Bar area, employee provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. WIF bottom door. **Warning**
14-69-4
61
Feb 2, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was The Juicy Crab last inspected?
The most recent health inspection at The Juicy Crab on file is from Dec 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Juicy Crab?
Across the inspection record, “time/temperature control for safety food identified” has been cited four times, more than any other issue at The Juicy Crab.
How does The Juicy Crab compare to other restaurants in Pembroke Pines?
The Juicy Crab most recently scored 86 out of 100, which is higher than the Pembroke Pines average of 79.
Has The Juicy Crab's inspection record improved over time?
Results have been roughly steady. Inspections at The Juicy Crab have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Juicy Crab means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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