RED CRAB JUICY SEAFOOD

Name: RED CRAB JUICY SEAFOOD
Address: 6177 JOG RD STE D1-D4, LAKE WORTH, FL, 33467, US
Rating: 78

6177 JOG RD STE D1-D4, LAKE WORTH, FL 33467

License #6008348

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

78 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RED CRAB JUICY SEAFOOD in LAKE WORTH currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 6 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.

Administrative complaint recommended
[12A-02-4] Dishwasher handled soiled dishes and then picked up cleaned plates without washing hands. Employee washed hands
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200++ chlorine. Operator corrected to 100ppm chlorine
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar area
[01C-03-4] oyster tags not marked with last date served.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, crab meat 46F, cold holding raw shrimp 46F cold holding , per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator iced down
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken over hard boil eggs Reach in cooler Raw shell eggs over white sauces. Operator stored properly
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area Advised operator to provide
[31B-03-4] No soap provided at handwash sink. Bar area Advised operator to provide

Administrative complaint recommended
[31B-03-4] No soap provided at handwash sink. At hand washing sink near back door no soap provided discussed with operator who provided soap.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dishwashing sink, discussed with operator who educated employee, employee re washed hands in hand washing sink.
[36-12-4] Floors not constructed to be easily cleanable. Floor in kitchen at dishwashing area missing grout, no longer easily cleanable with standing water in between tiles, discussed with operator to repair flooring and clean and sanitize area.
[35A-02-7] Live, small flying insects found In kitchen approximately 2 live flying insects landing on clean and sanitized dished and single service containers, discussed with operator who killed flies, discarded single service container, and cleaned and sanitized areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to fryer butter milk (58F - Cold Holding) per operator product not portioned or prepared today and removed from refrigeration approximately 2 hours ago, discussed with operator who added product to ice bath to chill.
[08B-48-4] Employee preparing food in customer section of dining area. Employee preparing portioned sauced into soufflé cups Im customer dining area, discussed with operator who educated employees.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In three compartment sink container of frozen shrimp thawing in standing water discussed with operator who turned on water to keep adequate flow.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dish machine is repaired and sanitizing properly.

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