Mr Crab
1161 Lane Ave S, Jacksonville, FL 32205 · Permanent Food Service · License 2615414
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 Jul 7 complaint inspection1 high priority (fixed by the Jul 13 follow-up), 2 intermediate, 9 basic (1 repeat)-19
- Safety score81
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Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
rice (49°F - Cold Holding); boiled eggs (51°F - Cold Holding); sweet potatoes (49-51°F - Cold Holding); cheese (54°F - Cold Holding); shrimp (51°F - Cold Holding); scallops (50°F - Cold Holding); chicken wings (50-51°F - Cold Holding) food items are stored in the walk in cooler. Per manager he has to close the cooler several times after employees leave the door open. Manager stated he took temperatures of cooler between 11am-noon and temps were 38-40°F
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
A few tags missing the last date served.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris.
Basic9
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of tongs touching Hush puppy batter, manager properly stored tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on walk in freezer door and reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Rust on shelves in the walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in server area is soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Flip top cooler on cooks line is soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black mold like substance on interior of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dust on walk in cooler fan covers Gasket soiled on walk in cooler Exterior of cooking equipment is soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets stored not inverted between use.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled under shelves in walk in cooler, floor soiled under cooking equipment on cooks line.
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.
- 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.