The Juicy Crab

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Food out of temperature
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at fitting/splitter added to mop sink faucet.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Light not functioning.
• Lighting
  • Basic: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Able to determine time and placed sticker on potatoes milk wash corn on cooks line
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs touching buckets in walk in cooler
  • Basic: Stored food not covered. Raw bacon in walk in cooler
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler across from fryers on cooks line
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server station
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Lemon pepper seasoning across from fryers
  • Basic: Equipment in poor repair. Ice machine
  • Basic: shelves with rust that has pitted the surface. in dish room and table across from ice machine
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine.
  • Basic: Accumulation of debris on exterior of warewashing machine.
  • Intermediate: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Chlorine expired
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of steamer Soda gun nozzle at bar closest to outside area
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Under counter reach in cooler on cooks line Fan
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of containers on cooks line Drain cover by soda machine on soda line Outside of ingredient bins in dry storage area
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Under prep table in dish room
• Plumbing and backflow prevention
  • Intermediate: Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date for ice machine
  • High priority: Vacuum breaker missing at fitting/splitter added to mop sink faucet.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Ice dumped in hand sink across to fryer
  • Basic: No handwashing sign provided at a hand sink used by food employees. Employee restroom
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 2 in dish area 25 by soda machine on server line
  • Basic: Dead roaches on premises. 13 under the wok station 4 behind fryers on the cooks line.
  • High priority: Roach activity present as evidenced by live roaches found. 3- under wok station 8- in wok holder on cooks line 1- in catch tray under wok station
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Bar by soda gun dispenser
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
  • Basic: Light not functioning. Couple missing in bulbs throughout the kitchen
  • Basic: Floor soiled/has accumulation of debris. Behind ice machine
• Lighting
  • Basic: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. On cooks line Fan
  • High priority: Toxic substance/chemical improperly stored. Next to wok station
  • Intermediate: Spray bottle containing clear toxic substance not labeled. Next to wok station on cooks line Fan
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Be manager office
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired in June 2026