R &R Crab House 2
6120 Arlington Rd, Jacksonville, FL 32211 · Permanent Food Service · License 2614134
What drove the grade
Establishment not maintaining clam/mussel/oyster tags for 90 days.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection4 intermediate, 5 basic-17
- Safety score83
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 visitAug 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Clams tag are unable to be retrieved at time of inspection
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test strips
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Handsink next to triple sink
Basic5
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
Clams bagged for sale removed from container and tag discarded
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In white cooler/freezer combo in triple sink area
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Employee placed foam crab filled Togo plates on floor, while he finished eat then placed trays in reach in glass cooler
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened personal Canada Dry canned soda on back prep table where Shri p trays are being prepared
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell stored on back prep table where cooked shrimp are being plated
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.