The Juicy Crab
Last inspected: Nov 21, 2025
100
Score
Public records show seven inspections at The Juicy Crab stretching back to 2024. The Juicy Crab was last inspected on Nov 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Restaurants in West Palm Beach average 79, so The Juicy Crab is doing better than most peers. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
No violations found.
100
Oct 27, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked boiled eggs, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee smoked a cigarette then entered store and handled clean and sanitized dishes, discussed with operator who educated employee, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler almost empty gallon of milk no date mark, per operator product opened over 24 hours ago. Discussed with operator who date marked product. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front of manager office no paper towels, discussed with operator who provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At server expo station spray bottle containing degreaser not labeled, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In dry seasoning bins bowls with no handles used to scoop products, discussed with operator who removed bowls. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with single service items, discussed with operator who removed purse. **Corrected On-Site**
40-06-5
Basic - Stored food not covered. In dry storage room bins of rice and flour open with no lid, discussed with operator to cover products.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. At cook line unlabeled squeeze bottles of cooking wine and oil, discussed with operator to label bottles.
02D-01-5
45
Oct 17, 2025
Routine - Food
6 critical violations. 4 major violations.
View 10 violations
High Priority - Walk in cooler/ walk in freezer Nonfood-grade trash bags used in direct contact with cooked crab. Advised operator to remove. **Warning**
14-31-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind bar, handled menus, order entry system then handled clean equipment, clean utensils, clean glasses and opened beer bottles, prepared drinks for customers without washing hands. Advised operator of proper hand washing procedures. **Warning**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils and prepared food without washing hands. Advised operator of proper handwashing procedures. **Warning**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler #2 Raw shell eggs stored above hard boiled eggs. Operator moved raw shell eggs to comply with storage procedures. Raw scallops stored over cooked mussels. Operator moved scallops. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line sour cream (53F - Cold Holding) left out by operator for 30 mins. Item not prepared or portioned today. Operator placed item in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice (115F - Hot Holding) Operator stated cooked rice less than 2 hours prior. Advised operator to reheat rice to 165F. Operator moved rice to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
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. Advised operator to complete employee training. **Warning**
53B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potato (63F - Cooling) at 1:00 since 11:45 68F 2:35 ; cooked corn (55F - Cooling) at 1:00 since 11:45 67F 2:35 at this rate will not reach 41F within 6 hours. Moved back into walk-in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink missing in warewashing or food preparation area. At dining room service station, drink machine with ice bins requiring manual ice scooping/drink preparation no hand washing sink available. Advised operator to install handwashing sink in service station. **Warning**
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink behind bar used to store bar mats. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
27
Apr 9, 2025
Food-Licensing Inspection
No violations found.
100
Jul 23, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
45
Jun 27, 2024
Complaint Full
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line make top cooler; raw lobster stored over cooked crab. Operator moved crab above lobster. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; boiled eggs (47F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in make top for 1 hour, moved to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store bucket and spray bottle. Operator removed. **Corrected On-Site** **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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; boiled potatoes and cooked corn, time marked 11am. Operator stated held using time as a public health control (TPHC), no written procedures provided. Provided form to Operator. **Warning**
03F-10-5
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided Oyster Consumer Advisory, Operator posted. **Corrected On-Site** **Warning**
02A-02-4
Basic - Water draining onto floor surface. At expo line hand wash sink; water draining onto floor surface. **Warning**
29-03-4
Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloths in use on cutting boards. Operator removed. **Corrected On-Site** **Warning**
21-10-4
37
Jan 22, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Juicy Crab last inspected?
The most recent health inspection at The Juicy Crab on file is from Nov 21, 2025. The public record contains seven inspections in total.
What is the most common violation at The Juicy Crab?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at The Juicy Crab.
How does The Juicy Crab compare to other restaurants in West Palm Beach?
The Juicy Crab most recently scored 100 out of 100, which is higher than the West Palm Beach 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 six 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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