JVILLE CRAB SHACK NUMBER 3

Name: JVILLE CRAB SHACK NUMBER 3
Address: 700 N EDGEWOOD AVE, JACKSONVILLE, FL, 32254, US
Rating: 82.3

700 N EDGEWOOD AVE, JACKSONVILLE, FL 32254

License #2614965

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

JVILLE CRAB SHACK NUMBER 3 in JACKSONVILLE currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has imported detailed violation rows for 22 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 12, 2026

The latest inspection on April 3, 2026 had no critical findings, but inspectors still documented 3 major and 3 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*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: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink between cook line and three compartment sink.
[08B-38-4] Food stored on floor. Observed box of fries stored on floor in walk-in freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not stored in chronological order in tag box near first kitchen entrance.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment offering Red Snapper on menu displayed on TV above raw fish items. Person in charge provided box snapper originally came in which states Lutjanus malabaricus, commonly known as Malabar Snapper via Seafood List. Person in charge began changing digital menu.

Disposition: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed; frozen raw chicken in standing water in a bus tub stored on prep table by hand wash sink. Raw shrimp in standing water in three compartment sink. Employee moved raw chicken to three compartment sink and turned on faucets for shrimp and chicken.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in walk-in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed enclosed employee water bottles stored on wire rack over prep table by fryers.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple food items stored in non food-grade bags in standing reach in cooler near three compartment sink.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of Raid chemical spray stored next to ready to eat sauces on bottom shelf of prep table across from walk-in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed no oyster tags with date marking date last oyster was served.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple boxes and containers of food items with no date marking when prepared on site stored in reach in cooler on front line.
[43-02-4] Private home/living/sleeping area used to conduct food operation. Observed bed employee uses for sleeping in dry storage next to single service items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife and cleaning supplies stored in hand wash sink near three compartment sink.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse