Red Crab Juicy Seafood
6177 Jog Rd Ste D1-D4, Lake Worth, FL 33467 · Permanent Food Service · License 6008348
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (2 fixed by the Nov 5 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 5 basic (1 repeat)-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 35, Insects, rodents, pests and animals: Screening is not 16-mesh to the inch at back door.
Observed same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Screen in door torn/in poor repair at back exit door.
Observed same.
More time given
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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.
Time/temperature control for safety food cold held at greater than 41°F. 1. Observed Sausage (49°F), lobster (50°F), boiled egg (45°F), raw shrimp (51°F), crawfish (51°F), crab leg (54°F), scallops (51°F), and mussels (51°F) in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Door gaskets on unit observed torn. See Stop Sale. 2. Observed Yellow rice (49°F) and cooked noodle (49°F) stored in reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Mussels (57°F) in standing water on cart in kitchen under no temperature control. Per operator food placed on cart from walk in cooler less than one hour ago. Not prepared or portioned today. Operator placed in walk in cooler to rapid chill to 41°F or below. 2. Observed Cooked corn (56°F) and cooked potato (56°F) on food prep table in kitchen under no temperature control. Not prepared or portioned today. Per operator placed on counter less than one hour ago, to be cooked upon customer order. Operator placed in reach in cooler to rapid chill to 42°F or below. 3. Observed Sausage (49°F), lobster (50°F), boiled egg (45°F), raw shrimp (51°F), crawfish (51°F), crab leg (54°F), scallops (51°F), and mussels (51°F) in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Door gaskets on unit observed torn. See Stop Sale. 4. Observed Yellow rice (49°F) and cooked noodle (49°F) stored in reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee wiping soiled bare hands with towel and then handling cleaned food utensils immediately after without first handwashing. Advised employee to wash hands.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked rice and cooked noodles cooked more than 24 hours ago stored in reach in cooler with no date marking. Advised operator to date mark
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing hands at the two bay sink in the kitchen. Advised employee to wash hands at hand sink only.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator provided.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing yellow toxic substance not labeled and stored at storage rack in kitchen.
Operator labeled bleach.
Fixed on the spot
Code 53, Manager certification and employee training: 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.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen precooked crab legs thawing in standing water at triple sink in kitchen. Operator moved to walk in cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar.
Repeat violation
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed fly sticking tape hanging from ceiling above food prep area and cart of boxed vegetables. Operator removed.
Fixed on the spot
Screening is not 16-mesh to the inch at back door.
Code 36, Floors, walls, ceilings and ventilation: Screen in door torn/in poor repair at back exit door.
Earlier inspections 1
F50Routine inspection10 violations, 5 high priority Administrative complaint
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In walk in freezer non commercially packaged raw fish stored above cooked chicken nuggets, discussed with operator who corrected storage.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw shell eggs stored above cooked chicken wings, discussed with operator who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Entering kitchen from customer dining area without washing hands and handling clean plates of food, discussed with operator employee washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiping face with hands and after without washing hands employee handling clean and sanitized dishes, discussed with operator employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At expo station bottle of medication stored above single service plates, discussed with operator who removed bottle.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler large plastic wrapped bin of sliced sausage (57°F - Cooling) at 1:30 since 12:00 to 58°F at 1:50, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who unwrapped product to allow adequate air flow cooling.
Fixed on the spotRepeat violationAdministrative complaint
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment using time is a public health control for milk batter with no written procedures, discussed with operator emailed form to be completed.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink filled with dirty dishes , discussed with operator who removed dishes.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Discussed with operator who provided paper towels.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At entrance to kitchen no hand washing sign, emailed sign to operator to print and post.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.