Jj's Crab Shack

1963 Kings Rd #2, Jacksonville, FL 32209 · Permanent Food Service · License 2614064

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
3 high priority (1 fixed on the spot, 3 repeats), 4 intermediate (2 fixed on the spot), 2 basic (1 repeat)
-34
Extension granted on Sep 15
Counts in full until a follow-up finds the problems fixed
-3
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  At callback observed no change.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed multiple food items person in charge stated were cooked day prior at temperatures of 49-52°F stored in walk-in cooler. Person in charge stated food items were cooked then placed in walk-in cooler and not removed from walk-in cooler for any reason. Cooked potatoes, cooked egg, cooked crab (49-52°F - Cooling)
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed multiple food items person in charge stated were cooked day prior at temperatures of 49-52°F stored in walk-in cooler. Person in charge stated food items were cooked then placed in walk-in cooler and not removed from walk-in cooler for any reason. Cooked potatoes, cooked egg, cooked crab (49-52°F - Cooling)
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw fish items stored over ready to eat okra in reach in freezer in corner of kitchen. Person in charge rearranged food items to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Observed bag of raw oysters missing oyster tag. Person in charge stated tag was removed and placed with other tags for empty bags. Tag was found and placed with oysters.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed no signed reporting agreements for any employees excluding certified food manager.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at any hand wash sink in establishment. Person in charge provided beverage napkins for hand wash sink in kitchen.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of state approved food handler training for any employees excluding certified food manager.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard lining food-contact shelves under main prep table.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grease build up on hood filters above cook line.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.