THE JUICY CRAB

Name: THE JUICY CRAB
Address: 13150 CITY STATION DRIVE, JACKSONVILLE, FL, 32218, US
Rating: 88.4

13150 CITY STATION DRIVE, JACKSONVILLE, FL 32218

License #2614052

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

88.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE JUICY CRAB in JACKSONVILLE currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 18, 2025. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 23 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

August 1, 2025

The latest inspection on December 18, 2025 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector 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: Inspection Completed - No Further Action
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. At cook line, no hood filters over fryers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in freezer gaskets have build up of food debris. In prep area, shelves by back door soiled with residue.
[31B-03-4] No soap provided at handwash sink. At prep area, no soap at handwash sink. Manager supplied.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers has grease build up. At dish area, floor under counters has build up of debris. At wait station, multiple ceiling vents have dust build up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on upper shelf over reach-in cooler. Employee moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area, umbrella stored on single use paper trays. Manager moved umbrella. At wait station, cell phone on reach-in cooler counter. Phone moved.
[29-18-4] Drain cover(s) missing. In prep area, floor drain by back door missing cover.
[33-19-4] Garbage on the ground and/or pad around dumpster. At dumpster area, build up of unbagged trash and leaves.
[41-10-4] Toxic substance/chemical improperly stored. At wait station pass thru area, spray bottle of Awesome stored on shelf with togo bags and towelettes. Manager moved spray bottle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At prep area, interior of microwave soiled with splatter residue.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At outside mop sink, mop stored in mop bucket with dirty water.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. At Bar Triple Sink (Quaternary 500+ppm). Manager added water to sink, retest at 300ppm.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, green mussels (57F - Cold Holding); crawfish (56F - Cold Holding); black mussels (47F - Cold Holding); sausage (48F - Cold Holding); Dungeness crab (48F - Cold Holding); snow crab (47F - Cold Holding); shrimp (48F - Cold Holding); boiled eggs (47F - Cold Holding); shell eggs (50F - Cold Holding); oysters (47F - Cold Holding); shrimp (48F - Cold Holding); wings (48F - Cold Holding); milk (47F - Cold Holding); cut cabbage (49F - Cold Holding). All it Terms except milk and cut cabbage in cooler overnight. Observed ice build up on back of condenser unit. Ambient temperature 50f.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Snow crab and fish in sink in prep area, thawing in standing water. Items moved to cooler.
[31B-03-4] No soap provided at handwash sink. Handwash sink in prep and handwash sink at dish area, no soap. Manager supplied.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, interior of microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, exterior of bulk flour container soiled. At fry station, hood filters have build up of grease and dust. At wait station ice machine, exterior of door soiled. At wait station soda machines, bottom of soda heads have mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone on shelf above reach-in cooler. Phone moved.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floors under equipment and tables have build up. In walk-in freezer in walk-in cooler, floor has build up. At bar, floor under equipment has build up.
[14-11-5] Equipment in poor repair. At cook line, reach-in freezer not closing completely.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of flip top reach-in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. At prep area on clean dish shelves, multiple containers have residue from labels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, green mussels (57F - Cold Holding); crawfish (56F - Cold Holding); black mussels (47F - Cold Holding); sausage (48F - Cold Holding); Dungeness crab (48F - Cold Holding); snow crab (47F - Cold Holding); shrimp (48F - Cold Holding); boiled eggs (47F - Cold Holding); shell eggs (50F - Cold Holding); oysters (47F - Cold Holding); shrimp (48F - Cold Holding); wings (48F - Cold Holding);. All items in walk-in cooler overnight. Observed ice build up on condenser unit. Ambient temperature 50f.

Community reaction

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Community pulse