ROCKING CRAB SEAFOOD AND BAR

Name: ROCKING CRAB SEAFOOD AND BAR
Address: 8635 BLANDING BLVD UNIT 201, JACKSONVILLE, FL, 32244, US
Rating: 14.9

8635 BLANDING BLVD UNIT 201, JACKSONVILLE, FL 32244

License #2613629

🦞 Seafood ℹ️

14.9 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 8 findings · 1 critical

Routine - Food

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Quick take

ROCKING CRAB SEAFOOD AND BAR in JACKSONVILLE currently holds an InspectFL Health Score of 14.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 96 total violations — 19 critical, 22 major, 55 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 15, 2026

The latest inspection on October 5, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

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Inspection coverage

88%

Inspector notes

Coverage note

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ROCKING CRAB SEAFOOD AND BAR has a rough inspection history. Would you risk it?

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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop in yum yum sauce is the walk-in cooler. Operator removed the bowl. Also, bowl in bin of rice in dry storage. Employee removed the bowl.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled in bar area and in walk-in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles missing at entrance to walk-in freezer.
[29-18-4] Drain cover(s) missing. Drain cover missing under dishmachine. Also, faucet is missing from right handwash sink at unused sushi bar area not used for food preparation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh cut garlic held at room temperature on cart in kitchen at 46F. Per employee, garlic placed out 45 minutes ago. Discussed holding garlic on time controls with operator. Operator will utilize time as a public health control moving forward. Garlic was marked with appropriate discard time. Provided DBPR Form HR 5022-100 and DBPR Form HR 5022-090. Also, cooked wings prepared yesterday in flip top reach in cooler at 44F-46F. Observed steam when lid was lifted. A pan of cooked chicken wings prepared today at 149F is right beside the cooked pan in the top of the unit. Employee removed wings cooked today and put them into the walk-in cooler. Cooked wings prepared yesterday temperature 15-20 minutes later at 43F-44F.
[33-11-4] Missing drain plug at dumpster. Two of the three shared dumpsters are missing drain plugs.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, missing twelve proof of food handler reporting agreements. Provided DBPR Form HR 5030-103.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up and stains on ceiling tiles throughout kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple closed employee water bottles stored on prep shelves on cook line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed 4 employees eating personal food on back prep table and on wire rack with ready to eat dried food items in kitchen. Inspector educated person in charge proper locations for employees eating.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed blue plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored at server station.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom left corner with visible light shining through at rear exit kitchen door.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hand wash sink behind sushi bar with missing faucet. Sushi bar is no longer used as a food preparation area and is only used as station for folding to-go bags. Hand wash sink with missing faucet is also 1 of 2 hand wash sink behind sushi bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on gaskets of reach in cooler behind main bar. Mold like substance build up on gaskets of walk-in cooler door.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops stored over ready to eat cooked crawfish in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored in plastic ziploc bags over raw beef in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 44-46F in standing reach in cooler on cook line. Person in charge stated all food items were removed from walk-in cooler 45 minutes prior. Bags of ice were added to all food items. Raw shrimp, cooked sausage, cooked crab, cooked crawfish, cooked potatoes, cooked eggs, cooked corn, cooked clam, cooked mussels, shucked raw oysters (44-46F - Cold Holding)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at mop sink near rear exit.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags with no date marking last oyster served stored with other dated oyster tags.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment offering Tilapia on multiple areas of menu. Employee and person in charge both stated that Swai in walk-in freezer is what they use for tilapia on menu. Operator provided multiple invoices which all stated sole and indicated the sole was the fish used as Tilapia on menu. Person in charge stated sales representative for Jackies Seafood Market arrived on site to place seafood order and indicated they were out of tilapia. No invoices stating tilapia observed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; metallic scrub brush stored in hand wash sink closest to sushi bar exit. Rubber bottle toppers stored in hand wash sink behind main bar.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed person in charge using quaternary ammonium test strips for chlorine dish machine. Person in charge found chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand wash sinks on front kitchen line. Person in charge provided paper towels.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee hired more than 60 days prior engaging in food preparation with no state approved food handler training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed 1 employee engaging in food preparation with no signed reporting agreement.
[31B-03-4] No soap provided at handwash sink. Observed no soap at either hand wash sink on bar area that used to be sushi station.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles with chemical inside stored by three compartment sink.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Bartender rinsed dirty drink containers in handwash sink.
[14-01-5] Bowl or other container with no handle used to dispense food. On back shelf of dry storage rack in back kitchen, to go bowl used as scoop in rice container. Operator removed to go bowl from food product.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On ice machine, ice bucket not inverted. Operator flipped ice bucket over.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on pass through ledge on server side. Operator removed all drinks. Also, cook had water bottle on top shelf over cook line. Operator removed drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top shelf above cook line table. Operator removed cellphone from shelf. Also, employee jacket stored on top of multiple bottles of lemon juice on back dry storage rack. Operator removed jacket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple pans in dish area stacked before properly air drying.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind cook line soiled with grease and food debris. Also, floor under fryers soiled with grease build up. Also, multiple ceiling tiles stained throughout kitchen.
[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. In back kitchen, handle of scoop in flour in large white tub at end of prep table. Operator removed handle from product. Also, on bottom shelf of dry storage rack in back kitchen handle of scoop in container of sesame seeds. Operator removed from product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have build up of grease. Also, around nozzles on soda machine on server line soiled. Also, multiple gaskets soiled with food debris.
[25-05-4] Single-service articles improperly stored. Behind counter in dining area, case of napkins stored on floor. Operator moved to shelf.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In prep sink in back of kitchen, raw chicken on metal tray thawing in sink with no water running. Operator turned on cold water.
[36-50-4] Unclean building components, attachments or fixtures. Fan cover in reach in cooler on cook line and fan covered in beer walk-in cooler soiled with mold-like substance.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer buckets at dish area and server line are mixtures of water, soap and bleach. Operator discarded both sanitizer buckets and made new with just bleach and water.
[08A-04-5] Raw animal food stored over or with unwashed produce. On walk-in cooler p, case of raw chicken stored next to bag of unwashed potatoes. Operator moved case of raw chicken to different shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pan of sour cream (49F - Cold Holding). Operator stated it was not out longer then 1 hour and put it back into the reach in cooler on the cook line.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In dish area, Sanitizer Bucket (Chlorine 200+ppm). Operator added more water to bucket and rechecked at 100ppm.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. On cook line, container of raw shucked oysters with no tag in reach in cooler. Operator had tag and put back with container of oysters. Inspector educated operator that tag is to stay with product till completely sold.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of chicken wings with no approved written procedures and any supporting documentation for temperature. Chicken wings partially cooked then placed in reach in cooler on cook line. Chicken wings at 112F-120F at time of inspection when done partial cooking. Inspected went over non continuous form with operator and they fully cooked the wings to 167F and will continue to fully cook.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Employee Jessica and Marinus missing last names on training documents.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on wooden counter top on other side of cook line next to where to gos are packaged. Employee removed cell phone.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf above the triple sink, pans stacked before properly air drying. Manager began to separate pans.
[36-17-5] Floor tiles missing and/or in disrepair. Under 4 section fryer on cook line, multiple tiles missing.
[36-73-4] Floor, walls and/or ceilings soiled/has accumulation of debris. Ceiling and wall at end of cook line soiled.
[08B-38-4] Food stored on floor. On cook line under table in front of woks, 5 containers of liquid margarine stored on floor. Manager removed from floor and put in shelf. Also, in walk-in freezer case of corn on the cob stored on floor. Manager stated he will fix it.
[10-08-5] Ice scoop handle in contact with ice. In walk-in cooler, blue cooler filled with ice has handle of scoop in product. Manager removed handle from ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, hood filters have build up of grease. Also, on server line around soda nozzles have build up of debris. Also, multiple gaskets soiled on cook line and refrigerator on server area.
[33-16-4] Open dumpster lid. On shared dumpster out back of establishment, lid open.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Back door of establishment has sunlight coming through side of door and door frame at bottom left when door is shut.
[25-05-4] Single-service articles improperly stored. Case of paper towels and case of toilet paper stored under front counter on floor. Manager moved all boxes off the floor.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Behind the bar, single service utensils stored in holder with handles not facing up. Manager began to fix.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board of reach in cooler on cook line. Also, wet wiping cloth on back room prep table. Manager put both wiping cloths back into the sanitizer bucket.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone in server area, they put cell phone away and without handwashing handled customer food to delivery out to table.
[09-20-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at back prep table handled blanched potatoes after cooling to store in walk-in for dinner service bare handed.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler, two raw shelled eggs stored with cracked in shell. Manager discarded eggs.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date of service. Manager stated last inspector told him he did not have to do that. Educated the manager about why we require date marks on the tags.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Employees Jessica and Marinus missing last names and date of birth on training certificates.
[41-17-4] Spray bottle containing toxic substance not labeled. On shelf next to triple sink, spray bottle of purple liquid and bottle of clear liquid not labeled. Manager labeled both bottles.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop squid on main cook line. Bowl discarded.
[21-19-4] Clean wiping cloth supply not properly stored. Green sanitizer bucket stored next to marinara sauce and butter warmer in server station. Bucket moved and stored correctly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on dry food storage shelf with to go items in back prep area. Water discarded.
[14-11-5] Equipment in poor repair. Black microwave on cook line across from fryers missing plastic cover. Manager states new microwave has been ordered.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drain in bar area. Ceiling and ceiling vent covers over server station in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on end of cook line near fryers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in womens restroom in dining area. Inspector emailed sign.
[33-16-4] Open dumpster lid. Shared dumpster outside establishment.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On back prep line in back kitchen, raw meat thawing in standing water. Employee placed meat in prep sink and turned water on to run.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One cook in kitchen talking on personal cell phone while handling clean container in walk in cooler without washing hands after using phone. One server in kitchen handled personal cell phone and immediately handled to go cups and began making drinks for guests without washing hands first. Manager coached employee on proper hand washing procedures.
[41-24-4] Pesticide-emitting strip present in food prep area. Strip hanging over ice machine in back kitchen. Strip removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler across from fryers on cook line, raw fish stored over ready to eat bread sticks. Items moved and stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line across from fryers in flip top cooler, cooked chicken wings 48F stored overnight. Wings discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line across from fryers in flip top cooler, cooked chicken wings 48F stored overnight. Wings discarded. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Hand soap stored on dry storage rack over to go items in back prep area. Soap moved and stored correctly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks in unused bar area.
[31B-03-4] No soap provided at handwash sink. Both hand washing sinks in unused bar area.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. In walk in cooler, multiple tubs of oysters stored without tags. Employee located tags and placed on tubs.