RED CRAB JUICY SEAFOOD

Name: RED CRAB JUICY SEAFOOD
Address: 6177 JOG RD STE D1-D4, LAKE WORTH, FL, 33467, US
Rating: 77.3

6177 JOG RD STE D1-D4, LAKE WORTH, FL 33467

License #6008348

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

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RED CRAB JUICY SEAFOOD in LAKE WORTH currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 7 major, 6 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on February 9, 2026 included 3 critical violations, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken over hard boil eggs Reach in cooler Raw shell eggs over white sauces. Operator stored properly
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200++ chlorine. Operator corrected to 100ppm chlorine
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar area
[01C-03-4] oyster tags not marked with last date served.
[12A-02-4] Dishwasher handled soiled dishes and then picked up cleaned plates without washing hands. Employee washed hands
[31B-03-4] No soap provided at handwash sink. Bar area Advised operator to provide
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table Cooked potatoes at 2pm( (60F cooling) 12 pm at 2:30pm the same temperature Inside reach in cooled Deep covered container with Cooked rice at 2:10pm (48F cooling) Since 12 pm at 2:30 pm the same temperature . At the current cooling rate products will not cool to 41F within 6 hours. Operator moved to walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area Advised operator to provide

Administrative complaint recommended
[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) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dish machine is repaired and sanitizing properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish and raw ground beef stored above cooked eggs and lettuce, discussed with operator who corrected storage of products.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dishwashing sink, discussed with operator who educated employee, employee re washed hands in hand washing sink.
[31B-03-4] No soap provided at handwash sink. At hand washing sink near back door no soap provided discussed with operator who provided soap.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In three compartment sink container of frozen shrimp thawing in standing water discussed with operator who turned on water to keep adequate flow.
[35A-02-7] Live, small flying insects found In kitchen approximately 2 live flying insects landing on clean and sanitized dished and single service containers, discussed with operator who killed flies, discarded single service container, and cleaned and sanitized areas.
[36-12-4] Floors not constructed to be easily cleanable. Floor in kitchen at dishwashing area missing grout, no longer easily cleanable with standing water in between tiles, discussed with operator to repair flooring and clean and sanitize area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to fryer butter milk (58F - Cold Holding) per operator product not portioned or prepared today and removed from refrigeration approximately 2 hours ago, discussed with operator who added product to ice bath to chill.

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