THE JUICY CRAB

Name: THE JUICY CRAB
Address: 10281 PINES BLVD, PEMBROKE PINES, FL, 33026, US
Rating: 55.8

10281 PINES BLVD, PEMBROKE PINES, FL 33026

License #1623191

🦞 Seafood ℹ️

55.8 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE JUICY CRAB in PEMBROKE PINES currently holds an InspectFL Health Score of 55.8 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 September 9, 2026. Across those visits, inspectors documented 55 total violations — 14 critical, 11 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 9, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE JUICY CRAB 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

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container of drinks on prep table Employee discarded drink
[12B-01-4] Employee eating while preparing food. Observed employee eating while preparing food Employee discarded food
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior and chute extremely dirty

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed a co2 tank not secured in storage area.
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employee drinking in food preparation area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee in bar engaging in food preparation with no hair restraint.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Observed accumulation of dead flies on sticker in food preparation area. Operator removed and discarded.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed crab legs thawing in standing water. Operator placed crab legs under running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall and ceiling soiled with accumulation of dust at cookline.
[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. Observed dishwashing chlorine sanitizer at 00 ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed Manager began working with food after returning to work without washing hands. Advice manager to wash hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lime with bare hands. Advice operator to wash hands and wear gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 12:22, mussels cold held at 45F. Per operator, item transfer to unit at 10:40 a.m. operator placed ice pack on item for quick chill.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 12:33 p.m. cooked chicken wings held using time as a public health control has no time marked. Per operator, chicken cooked at 11:00 a.m. operator correctly time marked item.
[41-10-4] Toxic substance/chemical improperly stored. -Observed spray bottle with cleaning chemical stored on food preparation table next to ketchup. Operator move and store properly.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker missing at mop sink where splitter added.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[01C-03-4] Clam , mussel and oyster tags not marked with last date served.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee engaging in food preparation with nail polish not wearing gloves.
[31B-03-4] No soap provided at handwash sink in kitchen.