J & C CRAB

Name: J & C CRAB
Address: 1036-24 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 47.8

1036-24 DUNN AVE, JACKSONVILLE, FL 32218

License #2615633

🦞 Seafood ℹ️

47.8 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 16 findings · 4 critical

Complaint Full

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Usually lower-risk context.

Quick take

J & C CRAB in JACKSONVILLE currently holds an InspectFL Health Score of 47.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 85 total violations — 24 critical, 13 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 5, 2024

The latest inspection on April 16, 2026 shows 16 observation rows: 4 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At dry storage hallway, plastic togo cups used as scoops in rice and sugar. Operator removed cups.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above reach-in cooler. Employee moved drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage in wait station area, multiple employee coats/backpack stored on single service items. Employees moved all personal items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans stacked before air drying.
[14-11-5] Equipment in poor repair. At wait station, microwave has rusted/chipped finish on interior.
[08B-38-4] Food stored on floor. At cook line, multiple jugs of liquid margarine stored on floor. Employee moved jugs to shelf. In walk-in cooler, case of shell eggs on floor. Employee moved eggs to shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry storage hallway, scoops in Cajun and GB seasonings have handles touching food. Operator moved scoops.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At wait station, handwash sign has verbiage worn off.
[25-32-4] Reuse of single-service or single-use articles. In walk-in freezer, wax cardboard lids reused as dividers between stacked foods. At cook line, cardboard lids reused for togo boxes. Operator removed all cardboard.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, storage shelves have rust that has pitted surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach-in cooler across from fry station, container of raw chicken stored over crab cakes. Also, in walk-in freezer, multiple containers of raw chicken and raw fish stored over crab legs, hush puppies and cheese sticks. All,items moved to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler across from fry station, shell oysters (52, 57F - Cold Holding). Oysters placed in cooler 2 hours earlier. Oyster stored on top section above chill line. Operator added ice on oysters and moved to bottom of cooler. Oysters 40f after 20 minutes. At cook line on counter, chicken wings (57F - Cold Holding). Wings out for orders, returned to walk-in cooler. At cook line reach-in cooler across from wok station, mussels (45F - Cold Holding). Mussels out for 2 hours, ice added over mussels, retemp 39 after 20 minutes.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, corn (75F - Hot Holding). Ron placed on line 2 hours prior. Employee moved corn to reheat, second temperature 173f after 30 minutes.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, splitter on hose bibb missing backflow preventers on both ends. Operator placed preventers on both ends during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. At fry station handwash sink, bowl in handwash sink and rack in front of sink. At prep area handwash sink, strainer in handwash sink and trash can in front of sink. All items moved from sinks.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, spray bottle identified as disinfectant not labeled. Operator labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, interior ice machine door soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line, reach-in cooler across from fry station, door handles have build up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drink on counter at pass thru window. In wait station, drink on counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area by wait station, jacket and backpack on cases of single service items.
[08B-38-4] Food stored on floor. At cook line, container of cooked chicken and multiple containers of liquid margarine stored on floor. In walk-in cooler, open case of shell eggs stored on floor. Operator moved chicken and eggs.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At wait station in bulk sugar container, cup handle touching food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At wait station, handwash sign has verbiage worn off.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler, shelves have build up of mold-like substance.
[25-32-4] Reuse of single-service or single-use articles. In walk-in freezer, wax cardboard lids reused as dividers between stacked foods.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At prep area, half shell oysters thawing in standing water. Operator turned water on.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, storage shelves have rust that has pitted surface.
[22-41-4] 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. Dishwasher (Chlorine 0ppm). Sanitizer container empty. Operator changed container and primed, retest 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, raw lobster and raw shrimp stored on shelf above ready to eat crab and boiled eggs. In walk-in cooler, flat of raw shell eggs stored over box of red potatoes. Operator moved all items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler across from fryers, oysters (56-57F - Cold Holding). Per operator, Oyster in top section of cooler 1.25 hours. Oyster stored above chill line. Operator moved to bottom section of cooler.
[03F-02-5] 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. At cook line, 2 containers of cooked chicken held on time with no time marked. Operator stated chicken placed in service 1.25 hours earlier, he marked time.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, backflow preventer missing on hose Bibb with red hose attached. Operator supplied during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, shelf unit blocking handwash sink. At prep area, trash can blocking handwash sink. Operator moved both items.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At prep area, interior of ice machine door soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, 2 open bottle waters on shelf above prep table. In wait station, employee drink on counter at pass thru window. Operator moved all drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area at end of wait station, jacket stored on box of single service to go utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. At drink station, plastic ups stacked before air drying.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler, shelves have build up of mold-like substance. In prep area, salt and flour containers have soiled exteriors.
[33-16-4] Open dumpster lid. Both kids open on dumpster.
[25-32-4] Reuse of single-service or single-use articles. In walk-in freezer, wax cardboard lids reused as dividers between stacked foods.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At wait station drink station, sanitizer bucket stored on counter. Operator moved to lower shelf.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line above pass thru window, aluminum pans not inverted. Operator inverted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, storage shelves have rust that has pitted surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. In wait station, Sanitizer Bucket (Chlorine 0ppm). Operator remade bucket to 100ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. At prep area, bulk flour container not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in freezer, smiley face togo bags used in direct contact with crab legs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, raw shrimp stored over ready to eat mussels. In walk-in cooler, raw shell eggs stored over ready to eat crab legs. In walk-in freezer, pans of raw fish stored over sealed bags of cheesesticks and hush puppies. All items moved to proper storage levels.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, backflow preventers missing on both ends on splitter with blue and red hoses attached.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At bar, interior of soda gun nozzle has encrusted debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, shelf unit blocking handwash sink. At prep area, trash can blocking handwash sink. Operator moved both items.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At dry storage area, plastic togo ups used in bulk rice and salt containers. At cook line, plastic togo cup used in sausage. All,cups removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drinks on prep counter at pass thru window. Also, in bottom of reach-in cooler across from wok station, open bottle drink in cooler. All,items moved to,proper storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area, jacket and bag of clothing stored on dry storage shelf with food items. Employee moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, blue cups stacked before air drying.
[08B-38-4] Food stored on floor. At cook line, 3 containers of oil stored on floor. In dry storage area, bulk rice and salt containers stored on floor. In walk-in freezer, crates of cooked food stored on floor. Employee moved all items to shelves.
[33-19-4] Garbage on the ground and/or pad around dumpster. Build up of unbagged trash on ground in dumpster enclosure.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. A cook line, knife stored between reach-in cooler and prep table at pass thru window.
[41-07-4] Container of medicine improperly stored. At cook line, bag of cough drops stored on prep counter at pass thru window. Employee moved.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm); Employee changed sanitizer container and primed machine, Dishwasher (Chlorine 100ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach-in cooler acrosss from fry station, cheesecake stored in lower section under pans of raw seafood in top section, no divider in cooler. In walk-in cooler, raw shrimp and raw lobster stored over cooked crab and boiled eggs. Employee moved items in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. This n flip,top,reach-in cooler across from wok station, shrimp (47F - Cold Holding); mussels (50F - Cold Holding). Items placed in service 1 hour earlier. Pans filled above chill line. Operator reduced amount in reach-in cooler, moved to walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wok station, cooked potatoes (106F - Hot Holding); cooked corn (113F - Hot Holding); boiled egg (121F - Hot Holding). Items out less than 2 hours. Employee moved to reheat.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, backflow preventers missing on both ends on splitter with blue and red hoses attached.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, handwash sink by fry station blocked by shelf unit. Employee moved shelf unit to side room. At prep area, handwash sink in middle of prep line blocked by trash can.
[31A-11-4] Handwash sink used for purposes other than handwashing. At prep area, handwash sink in middle of prep line has scrub pads in sink. At cook line, handwash sink by fryers has metal pan in sink. Employee moved metal pan.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line, handwash sink at fry station missing paper towels and soap.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In reach-in cooler across from wok station, plastic togo cup in container of mushrooms. In prep area, plastic togo cup in container of soy sauce. Operator removed cups.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In storage area, backpack on bag-in-box soda. Operator moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, blue cups stacked before air drying.
[08B-38-4] Food stored on floor. In walk-in cooler and walk-in freezer, multiple food items on floor. Employee began moving to racks.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Two grease receptacles on side of dumpster enclosure in dirt area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wok station, hood filters have build up.
[33-16-4] Open dumpster lid. Both lids open on green dumpster.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line across from fry station, open bottle water in reach-in cooler. Operator removed.
[22-41-4] 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 prep area, Dishwasher (Chlorine); operator changed container and primed. Retest Dishwasher (Chlorine 100ppm)
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At wok station, non food grade blue hose used to fill pot to boil vegetables.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler across from wok station, raw shrimp over cooked mussels. In walk-in cooler, raw chicken stored over raw shrimp. In reach-in cooler across from fry station, raw chicken stored over shucked shell oysters. All items moved to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from wok station, crawfish (53F - Cold Holding); mussels (54F - Cold Holding). Items placed in service 1.5 hours earlier. Pans filled above chill line. Operator reduced amount in reach-in cooler , moved to walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wok station, cooked potatoes, cooked corn (112-113F - Hot Holding). Operator stated items on line Les than 2 hours. Employee moved to woks to reheat.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, splitter where blue and red hoses are attached missing backflip preventer on red hose side.
[01C-09-5] Clams/mussels/oysters tag missing required information. At prep area, 4 tags missing sold date. Employee dated.
[31A-09-4] Handwash sink not accessible for employee use at all times. In prep area, trash can in front of handwash sink. At frying station, shelf unit in front of handwash sink. Items moved for access to handwash sinks.
[31A-11-4] Handwash sink used for purposes other than handwashing. At prep area, towel in handwash sink. At wait station, spatula and ladle in handwash sink. At bar, ice and straws in sink. All items removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At frying station, no soap or towels at handwash sink. Operator supplied.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles in wait station and bar.