Hot Crab Juicy Seafood & Wing
Last inspected: Mar 23, 2026
50
Score
Public records show six inspections at Hot Crab Juicy Seafood & Wing stretching back to 2024. Inspectors last stopped by on Mar 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited five times.
By comparison, the average Jonesboro facility scores 85, putting Hot Crab Juicy Seafood & Wing on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine
3 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee touch face with bare hands then proceeded to handle fryer basket without washing hands. Advised PIC that employees must wash hands and exposed portion of arms before engaging in food prep including working with exposed food and clean equipment and after touching bare human body parts other than clean hands and exposed arms. COS-PIC had food employee wash hands at the hand sink.
511-6-1.03(5)(c)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed multiple food employees wash hands with cold water at the hand sink in the main kitchen. Advised PIC that all employees must wash their hands with a water temperature of at least 85 degrees. COS- had food employees rewash hands at the hand sink in the main kitchen.
511-6-1.03(5)(b)
5-1A - proper cooking time and temperatures
(corrected on site)
Inspector notes: Observed just cooked chicken wings at the main kitchen's fryer basket with a final internal cook temperature below 165 degrees. Advised PIC that final internal cook temperature of chicken is 165 degrees. COS-PIC continued to cook chicken wings until a minimum final cook temperature has been met.
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a sanitizer bucket stored at the bars hand sink. Advised PIC that hand sinks shall be maintained so that they are easily accessible at all times. COS- had food employee relocate sanitizer bucket at the hand sink located at the bar.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the mechanical dish machine in the main kitchen in use with a chemical sanitization of 0 ppm. Advised PIC that the sanitization concentration of sodium hypochlorite shall read between 50-100 ppm. Advised PIC to utilize the 3rd compartment of the 3-compartment sink to sanitize equipment and utensils and to have dish machine repaired. Correct by 03/26/2026
511-6-1.05(6)(n)
4-2A - food stored covered
Inspector notes: Observed multiple containers of raw tilapia, raw whiting fish and raw chicken stored uncovered in the main kitchen's RIC. Observed multiple containers of mushrooms, onion, broccoli and cabbage, stored uncovered in the WIC in the main kitchen. Advised PIC that except when cooling, items shall be stored covered in order to protect from contamination. Advised PIC to cover all items in the RIC and WIC. Correct by 03/26/2026.
511-6-1.04(4)(c)
50
Jul 21, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food not cold holding at 41F or below. COS- foods were discarded
511-6-1.04(6)(f)
18 - insects, rodents, and animals not present
Inspector notes: Observed flies, ants and roaches in the main kitchen area. Advised PIC to contact a pest control provider for servicing
511-6-1.07(5)(k)
82
Feb 4, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Advised PIC to obtain procedures and have available upon request.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black/pink substance on the interior of the ice machine panel and on the surfaces of the soda nozzles of the fountain drink machine. Advised PIC to clean more frequently to minimize build up.
511-6-1.05(7)(b)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed the most recent food service permit not posted in public view. Advised PIC to post the current food service permit at all times.
511-6-1.02(1)(f)(1)
78
Aug 19, 2024
Routine
3 critical violations. 2 minor violations. 1 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee rinse dishes off and place on a rack without sanitizing. Advised PIC all utensils shall be disinfected after cleaning.
511-6-1.05(8)(a)
6-1A - proper cold holding temperatures
Inspector notes: Observed TCS foods cold holding above 41F in the prep top coolers. Advised PIC all TCS foods shall cold hold at 41F or below. Advised to re-locate food to the walk-in cooler.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods hot holding below 135F on rack and under heat lamp. Advised PIC all TCS foods shall hot hold at 135F or above. COS: PIC discarded foods.
511-6-1.04(6)(f)
4-2A - food stored covered
Inspector notes: Observed foods stored in the prep top cooler & reach in freezer uncovered. Advised PIC all foods shall be stored covered to prevent contamination.
511-6-1.04(4)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed flies throughout the kitchen area. Advised PIC to contact pest control for service.
511-6-1.07(5)(k)
58
Feb 26, 2024
Followup
3 minor violations. 2 corrected on site.
View 3 violations
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed current inspection report not posted. Advised to post current inspection report at all times.
511-6-1.02(1)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed chicken wings in the walk-in cooler cooling with the lid on tight. Advised PIC on proper cooling methods. COS: Employee removed the lid from the container.
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed a bag of raw chicken sitting on the drainboard improperly thawing at room temperature. Also observed bag of French fries thawing on a table in the prep area. Advised PIC on proper thawing methods. COS: Employee placed the chicken in the walk-in cooler.
511-6-1.04(6)(c)
86
Feb 13, 2024
Routine
4 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 7 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee enter in kitchen and begin to handle foods with out washing their hands. Advised PIC on when to wash. COS: Employee stopped their process and washed their hands.
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food cold held in the temperature danger zone above 41F. COS- foods placed on an ice bath.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS food (chicken wings) siting on a rack in the temperature danger zone below 135F. COS- chicken wings were reheated to 189.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed missing date marking on TCS food items (beef rolls and cheese) in the walk-in cooler. Advised PIC that all food items that are held over 24 hours shall be date marked with the prep date or discard date. COS: Items were discarded
511-6-1.04(6)(h)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Advised PIC to obtain procedures and have available upon request.
511-6-1.03(6)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed food particles in the basin of the both hand sinks in the kitchen area. Advised PIC hand sinks shall be only used for hand washing.
511-6-1.06(2)(o)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a large container of raw chicken wings sitting on the trash can in the kitchen area. Advised PIC on proper storage of foods. COS: Chicken was moved.
511-6-1.04(4)(z)
43
Frequently Asked Questions
When was Hot Crab Juicy Seafood & Wing last inspected?
The most recent health inspection at Hot Crab Juicy Seafood & Wing on file is from Mar 23, 2026. The public record contains six inspections in total.
What is the most common violation at Hot Crab Juicy Seafood & Wing?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Hot Crab Juicy Seafood & Wing.
How does Hot Crab Juicy Seafood & Wing compare to other restaurants in Jonesboro?
Hot Crab Juicy Seafood & Wing most recently scored 50 out of 100, which is lower than the Jonesboro average of 85.
Has Hot Crab Juicy Seafood & Wing's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Crab Juicy Seafood & Wing have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hot Crab Juicy Seafood & Wing 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 Hot Crab Juicy Seafood & Wing inspected?
Based on the inspection history on file, Hot Crab Juicy Seafood & Wing is inspected around three times per year on average.
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