Myrtle Crab Shack

1452 N Myrtle Ave, Jacksonville, FL 32209 · Permanent Food Service · License 2616005

A
Grade A
Safety score 90 of 100
Latest visit: Aug 11, 2026

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink.Intermediate, repeat · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 11 routine inspection
    2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 11, 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:

    • 2 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate2

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Observed hand wash sink with all water turned off next to three compartment sink. Person in charge turned water on.

      Fixed on the spot

      No paper towels or mechanical hand drying device provided at handwash sink.

      Observed no paper towels at hand wash sink next to three compartment sink.

      Repeat violation

    Basic3

    • Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

      Observed mold like substance build up in hand wash sink next to three compartment sink.

    • Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.

      Observed multiple floor tiles in disrepair throughout kitchen.

      Ceiling/ceiling tile shows damage or is in disrepair.

      Observed bulging ceiling tile above three compartment sink.

      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

Nonfood-contact surface
Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.

Most cited

Handwash sinks and supplies2
Floors, walls, ceilings and ventilation2
Non-food contact surfaces clean1