Juicy Crab
1115 Mary Susan Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2612550
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Oct 8 complaint inspection1 intermediate, 4 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 8, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken wings thawing in standing water,manager placed on water
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case of crawfish on floor of walk in freezer, manager moved
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Employee closed
Fixed on the spot
Grease receptacle lid open, broken, or missing.
Employee closed
Fixed on the spot
Earlier inspections 1
A93Routine inspection6 violations No follow-up needed
- First visitJul 20, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Discussed with operator and read instructions on tag with operator.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Mussels and crabs thawing In back prep sink in standing water, water 57f
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food raw beef stored in walk in cooler next to cut lemons, moved to employee area
Fixed on the spot
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on top of soiled ice machine between uses.
Manager sent to dish to wash
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink over prep thawing area
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Lid missing on one side of dumpster
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.