The Juicy Crab
6245 N Andrews Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1618312
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cooked corn (60°F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed on the spot), 2 intermediate, 2 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked corn (60°F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked potatoes (100°F-120°F - Hot Holding) being held at room temperature for 1 hour for service.
Employee reheated to 165°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 145°F
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: 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
Code 53, Manager certification and employee training: 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/
Basic2
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at cook line flip top cooler
Repeat violation
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.