Yummy Crab Juicy Seafood
Last inspected: Feb 2, 2026
61
Score
Going back to 2022, Yummy Crab Juicy Seafood has nine inspections in the public record. The most recent report on file is from Feb 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 65, which Yummy Crab Juicy Seafood's 61 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over corn/cook line glass reach in cooler/ **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop prep cooked cut sausage/cook line reach in cooler.
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container/back kitchen storage area.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./several reach in chest freezers with ice build up/ **Repeat Violation**
23-03-4
61
Jul 28, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw mussels stored over cooked crabs and boiled eggs/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./boiled eggs cold holding at 62F/cook line glass reach in cooler for less than 4 hours/iced/temperature rechecked at 41F/ **Corrected On-Site**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing employee's name.
53B-10-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ice buildup in reach-in chest freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer gasket soiled. Ice machine exterior soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./ **Corrected On-Site**
21-12-4
55
Jan 24, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Eggs has been in the cooler from night before. Whole cooked eggs (54F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator Eggs has been in the cooler from night before. Whole cooked eggs (54F - Cold Holding)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Cutting board on prep line soiled
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing date of birth. Operator added date of birth. **Corrected On-Site**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at front counter. Operator labeled. **Repeat Violation**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table next to bowl. Opetator removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment soiled. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave outside walk in cooler soiled. Operator cleaned microwave. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gaskets on cook line soiled. Operator cleaned **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line soiled. Operator cleaned **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer on cook line soiled
36-27-5
37
Sep 16, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken on top of corn in walk in freezer **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front counter with yellow liquid. Manager labeled bottle **Repeat Violation**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. **Repeat Violation**
41-04-4
Basic - Bowl or other container with no handle used to dispense food. In flour container **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.Operator printed and posted. **Corrected On-Site**
50-09-4
Basic - Floor soiled/has accumulation of debris. Floor behind cooks line
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 Sugar container **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipe cloth by cooks line **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Feb 20, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn in walk in freezer. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear substance front counter next to self serve area. **Corrected On-Site**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. **Repeat Violation**
41-04-4
Intermediate - Handwash sink not accessible for employee use at all times.Mop bucket blocking sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn chowder on reach in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. ice machine in back storage area.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. in flour container in dry storage.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and water bottles over prep table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 68F in kitchen **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On white cutting board in kitchen **Corrected On-Site**
21-12-4
43
Aug 7, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 300+ppm 50ppm **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw sausage stored next to ready to eat corn in walk in cooler Raw craw fish stored next to cooked eggs no space in between. Raw shrimp over cooked eggs .Raw chicken next to cheese sticks in reach in freezer.Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized shell eggs stored over raw lobster in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours. Operator moved to quick chill cooked potatoes,56F - Hot Holding); corn (72F - Hot Holding) raw chicken (44F - Cold Holding) Hush puppy,50 f,milk,52 f,crab cake,51 f held more than four hours.Stop Sale. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee training does not include food allergen awareness information. Provided a copy.Corrected On-Site** **Corrected On-Site**
53B-17-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Drink nozzles soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Corrected On-Site**
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic coating on reach in shelves cracking
14-10-4
Basic - Food not stored at least 6 inches off of the floor.Seasoning buckets. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - In-use red tongs stored in cracks between pieces of equipment.
10-17-4
Basic - Outer openings not protected with self-closing doors. **Corrected On-Site**
35B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Light not functioning in hood
36-62-4
20
Mar 29, 2023
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Corrective Action Taken**
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn on cob, Red potatoes left at room temperature. Operator placed in walk-in freezer for quick chill
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
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. Jose Gonzalez
53B-02-5
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. 1 new employee
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack. **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection. **Corrected On-Site**
35B-01-4
Basic - Food stored on floor. Bag of rice in dry storage area. (COS) Raw chicken in walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located over ice machine in kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
23-03-4
32
Oct 21, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
35
Frequently Asked Questions
When was Yummy Crab Juicy Seafood last inspected?
The most recent health inspection at Yummy Crab Juicy Seafood on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Yummy Crab Juicy Seafood?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Yummy Crab Juicy Seafood.
How does Yummy Crab Juicy Seafood compare to other restaurants in Winter Garden?
Yummy Crab Juicy Seafood most recently scored 61 out of 100, which is lower than the Winter Garden average of 65.
Has Yummy Crab Juicy Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Yummy Crab Juicy Seafood have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yummy Crab Juicy Seafood 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 Yummy Crab Juicy Seafood inspected?
Based on the inspection history on file, Yummy Crab Juicy Seafood is inspected around three times per year on average.
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