THE JUICY CRAB

Name: THE JUICY CRAB
Address: 296 E MICHIGAN ST, ORLANDO, FL, 32806, US
Rating: 49.4

296 E MICHIGAN ST, ORLANDO, FL 32806

License #5815005

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

49.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE JUICY CRAB in ORLANDO currently holds an InspectFL Health Score of 49.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, DBPR recorded 55 total findings; InspectFL has imported detailed violation rows for 43 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

None on file yet

The latest inspection on March 16, 2026 included 2 critical violations, 4 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings over night in top part of cooler 49-51f. All other items in cooler 39f-40f due to in deeper pans for complete air flow of product
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris in between/side of fryers at cook line Build up debris on hood filters Fan covers in walk in cooler
[31B-03-4] No soap provided at handwash sink. No soap at first hand sink to entrance to kitchen
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Hand sink in middle of cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. All the walls at server station
[08B-38-4] Food stored on floor. Open box of oysters on the floor in walk in freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 78f at server station for rice
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of glass cooler at bar
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-16-4] Reach -in cooler interior/shelves have accumulation of soil residues and walk in cooler Walk in cooler shelves has debris build up Broken glass in bottom of glass cooler at bar
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings over night in top part of cooler 49-51f.

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall between coolers at cook line has debris build up Wall at dish machine in ware wash area has debris build up
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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. Both dish machine and glass washer at bar are not working or sanitizing. Facility must use 3 compartment sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings cooled over night at 48f in top part of reach in cooler at cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Plastic used toothpick on prep table with employee drinks at cook line
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker needed at hose Bibb by dish machine
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build. Ice build up in walk in freezer
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up in between fryers
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink to left of cook line blocked by large plastic container
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings cooled over night at 48f in top part of reach in cooler at cook line
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink or curbed cleaning facility provided at establishment not operating at this time. Additional mop sink was added between 3 bay sink and dish machine in ware wash area without plan review approval

Community reaction

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Community pulse