Juicy Crab
8106 Blanding Blvd, Jacksonville, FL 32244 · Permanent Food Service · License 2609778
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 28 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 2 repeats), 9 basic (5 repeats); basic violations cost 12 at most-39
- Administrative complaint on Aug 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Per operator, they still are working on getting all employees food handler training.
- First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee place on gloves and began to handle raw calamari at the sink. Employee coached to wash hands before placing on gloves and employee washed hands.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open/operating with an expired license as of June 1, 2026.
Repeat violationAdministrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Cut ready-to-eat sausage prepared on Tuesday in walk-in cooler not date marked. Per employee, sausage prepared/cut on Tuesday, placed in walk-in freezer then pulled for thaw and placed in the walk-in cooler Thursday night. Today is Friday.
Repeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips available for the dishmachine.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager food handler training certificate for Amber H expired on 8/23/2026.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per operator, there are 15-20 employees. All training on wall is expired. Only one employee has valid proof of food handler training.
Repeat violationAdministrative complaint
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw calamari being thawed in sink in standing water. Employee turned water on over the calamari.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Two pairs of tongs stored on the oven door handle. Employee moved tongs to proper storage.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee beverage and personal food on prep table with pans of potatoes. Open employee beverage on shelf in kitchen stored over oil.
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Duct tape used around the bottom of all three toilets in the women's restroom. Duct tape also around toilet lid in handicap stall. Operator states the toilets need caulking. Tape used on paper towel dispenser in women's restroom. Operator states the door is broken and the tape is to keep it closed.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior deflector plate and sides of ice machine has black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on walk-in freezer door is soiled.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Both dumpster lids are open.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Vent above dishmachine has grease build up. Floors under fryers, at the soda machine in the service station and under all bar equipment are soiled. Multiple stained ceiling tiles in storage room by walk-in freezer.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster posted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.