J & C CRAB

Name: J & C CRAB
Address: 1036-24 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 73.2

1036-24 DUNN AVE, JACKSONVILLE, FL 32218

License #2615633

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.2 Grade C / 100

Mixed Health Record

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Quick take

J & C CRAB in JACKSONVILLE currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 2 major, 16 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry storage hallway, scoops in Cajun and GB seasonings have handles touching food. Operator moved scoops.
[25-32-4] Reuse of single-service or single-use articles. In walk-in freezer, wax cardboard lids reused as dividers between stacked foods. At cook line, cardboard lids reused for togo boxes. Operator removed all cardboard.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, splitter on hose bibb missing backflow preventers on both ends. Operator placed preventers on both ends during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, spray bottle identified as disinfectant not labeled. Operator labeled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above reach-in cooler. Employee moved drink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans stacked before air drying.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler across from fry station, shell oysters (52, 57F - Cold Holding). Oysters placed in cooler 2 hours earlier. Oyster stored on top section above chill line. Operator added ice on oysters and moved to bottom of cooler. Oysters 40f after 20 minutes. At cook line on counter, chicken wings (57F - Cold Holding). Wings out for orders, returned to walk-in cooler. At cook line reach-in cooler across from wok station, mussels (45F - Cold Holding). Mussels out for 2 hours, ice added over mussels, retemp 39 after 20 minutes.
[31A-09-4] Handwash sink not accessible for employee use at all times. At fry station handwash sink, bowl in handwash sink and rack in front of sink. At prep area handwash sink, strainer in handwash sink and trash can in front of sink. All items moved from sinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage in wait station area, multiple employee coats/backpack stored on single service items. Employees moved all personal items.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, storage shelves have rust that has pitted surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach-in cooler across from fry station, container of raw chicken stored over crab cakes. Also, in walk-in freezer, multiple containers of raw chicken and raw fish stored over crab legs, hush puppies and cheese sticks. All,items moved to proper storage levels.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At prep area, half shell oysters thawing in standing water. Operator turned water on.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, storage shelves have rust that has pitted surface.
[25-32-4] Reuse of single-service or single-use articles. In walk-in freezer, wax cardboard lids reused as dividers between stacked foods.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, backflow preventer missing on hose Bibb with red hose attached. Operator supplied during inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At wait station in bulk sugar container, cup handle touching food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area by wait station, jacket and backpack on cases of single service items.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, interior ice machine door soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At wait station, handwash sign has verbiage worn off.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler across from fryers, oysters (56-57F - Cold Holding). Per operator, Oyster in top section of cooler 1.25 hours. Oyster stored above chill line. Operator moved to bottom section of cooler.
[08B-38-4] Food stored on floor. At cook line, container of cooked chicken and multiple containers of liquid margarine stored on floor. In walk-in cooler, open case of shell eggs stored on floor. Operator moved chicken and eggs.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drink on counter at pass thru window. In wait station, drink on counter.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line, reach-in cooler across from fry station, door handles have build up.

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