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Solid Health Score
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.
THE JUICY CRAB in FORT LAUDERDALE currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 6, 2026. Across those visits, inspectors documented 7 total violations — 3 critical, 2 major, 2 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 6, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
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?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
THE JUICY CRAB looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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: Inspection Completed - No Further Action
- [12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then proceed to handle cooked corn to boil without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, heat corn to 145F
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (60F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (100F-120F - Hot Holding) being held at room temperature for 1 hour for service. Employee reheated to 165F
- [53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- [35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine/sink and surface test kits
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler
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