JUICY CRAB

Name: JUICY CRAB
Address: 8106 BLANDING BLVD, JACKSONVILLE, FL, 32244, US
Rating: 94

8106 BLANDING BLVD, JACKSONVILLE, FL 32244

License #2609778

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

94 Grade B / 100

Solid Health Score

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Quick take

JUICY CRAB in JACKSONVILLE currently holds an InspectFL Health Score of 94 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 28, 2025. Across those visits, inspectors documented 13 total violations — 5 critical, 1 major, 7 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

•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.

Inspection Completed - No Further Action
[01B-07-4] Food with mold-like growth. See stop sale. In walk-in freezer, 3 moldy oranges in case of oranges. Operator removed and discarded moldy oranges.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line and wok station soiled with grease and food debris. Also, portable fan on floor at end of cook line has build up of dust. Also, on soda machine in server area, around nozzles soiled with build up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On top shelf in dish area, multiple pans stacked before properly air drying.
[33-16-4] Open dumpster lid. Both lids open on dumpster.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. At time of inspection establishment is open and operating serving the public with license that expired June 1, 2025. Operator logged into online account and renewed before end of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two tongs hanging on door handle of oven near wok station. Employee removed tongs from handle.
[22-31-4] Non-pitting surface rust on food-contact equipment. Metal in interior of left ice machine has surface rust.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of left ice machine soiled with black mold-like substance. Employee began cleaning during inspection.
[14-11-5] Equipment in poor repair. Multiple gaskets throughout establishment torn/in disrepair.
[36-50-4] Unclean building components, attachments or fixtures. Fan covers in walk-in freezer soiled with build up of dust. Also, fan area in reach in cooler on cool line soiled with black build up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In raw seafood flip top reach in cooler across from wok station, raw mussels (50F - Cold Holding). Operator stated cooler lid had been open and shut often during lunch.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In top of flip top reach in cooler across from fryers, raw chicken stored in pan behind pan of raw fish. Employee has to bring raw chicken over raw fish when grabbed out of cooler. Employee moved raw chicken to front and raw fish in back.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, raw shelled egg (50F - Cold Holding). Operator stated case of eggs were out while they were boiling eggs then was put back into walk-in cooler.

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