King Crab House
3125 N Main St, Jacksonville, FL 32206 · Permanent Food Service · License 2613871
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (1 repeat), 2 intermediate, 2 basic (1 repeat)-29
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
boiled eggs (61°F - Cold Holding); cooked potatoes (58°F - Cold Holding) food items stored in walk in cooler. Temperature set above 41°F due to live crab storage. Food been stored in walk in cooler since yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
boiled eggs (61°F - Cold Holding); cooked potatoes (58°F - Cold Holding) food items stored in walk in cooler. Temperature set above 41°F due to live crab storage. Food been stored in walk in cooler since yesterday.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired June 1, 2026 per manager they mailed the check.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Near triple sink.
Soap dispenser at handwash sink not working/unable to dispense soap.
Near triple sink.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on prep counter. Employee moved beverage.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in kitchen and ware washing area.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.