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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
RED CRAB JUICY SEAFOOD in LAKE WORTH currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 21, 2026. Across those visits, inspectors documented 10 total violations — 5 critical, 4 major, 1 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 21, 2026 shows 10 observation rows: 5 critical, 4 major, and 1 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
RED CRAB JUICY SEAFOOD has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink filled with dirty dishes , discussed with operator who removed dishes.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped bin of sliced sausage (57F - Cooling) at 1:30 since 12:00 to 58F at 1:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped product to allow adequate air flow cooling.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels.
- [12A-25-4] 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 wiping face with hands and after without washing hands employee handling clean and sanitized dishes, discussed with operator employee washed hands.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw fish stored above cooked chicken nuggets, discussed with operator who corrected storage.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked chicken wings, discussed with operator who corrected storage of products.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Entering kitchen from customer dining area without washing hands and handling clean plates of food, discussed with operator employee washed hands.
- [41-07-4] Container of medicine improperly stored. At expo station bottle of medication stored above single service plates, discussed with operator who removed bottle.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time is a public health control for milk batter with no written procedures, discussed with operator emailed form to be completed.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At entrance to kitchen no hand washing sign, emailed sign to operator to print and post.
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