ROCKING CRAB SEAFOOD AND BAR

Name: ROCKING CRAB SEAFOOD AND BAR
Address: 8635 BLANDING BLVD UNIT 201, JACKSONVILLE, FL, 32244, US
Rating: 88

8635 BLANDING BLVD UNIT 201, JACKSONVILLE, FL 32244

License #2613629

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

88 Grade B / 100

Solid Health Score

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Quick take

ROCKING CRAB SEAFOOD AND BAR in JACKSONVILLE currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 37 total violations — 6 critical, 13 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on gaskets of reach in cooler behind main bar. Mold like substance build up on gaskets of walk-in cooler door.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles with chemical inside stored by three compartment sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee hired more than 60 days prior engaging in food preparation with no state approved food handler training.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed person in charge using quaternary ammonium test strips for chlorine dish machine. Person in charge found chlorine test strips.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; metallic scrub brush stored in hand wash sink closest to sushi bar exit. Rubber bottle toppers stored in hand wash sink behind main bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up and stains on ceiling tiles throughout kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom left corner with visible light shining through at rear exit kitchen door.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags with no date marking last oyster served stored with other dated oyster tags.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hand wash sink behind sushi bar with missing faucet. Sushi bar is no longer used as a food preparation area and is only used as station for folding to-go bags. Hand wash sink with missing faucet is also 1 of 2 hand wash sink behind sushi bar.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed blue plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored at server station.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed 4 employees eating personal food on back prep table and on wire rack with ready to eat dried food items in kitchen. Inspector educated person in charge proper locations for employees eating.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed 1 employee engaging in food preparation with no signed reporting agreement.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment offering Tilapia on multiple areas of menu. Employee and person in charge both stated that Swai in walk-in freezer is what they use for tilapia on menu. Operator provided multiple invoices which all stated sole and indicated the sole was the fish used as Tilapia on menu. Person in charge stated sales representative for Jackies Seafood Market arrived on site to place seafood order and indicated they were out of tilapia. No invoices stating tilapia observed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple closed employee water bottles stored on prep shelves on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 44-46F in standing reach in cooler on cook line. Person in charge stated all food items were removed from walk-in cooler 45 minutes prior. Bags of ice were added to all food items. Raw shrimp, cooked sausage, cooked crab, cooked crawfish, cooked potatoes, cooked eggs, cooked corn, cooked clam, cooked mussels, shucked raw oysters (44-46F - Cold Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand wash sinks on front kitchen line. Person in charge provided paper towels.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored in plastic ziploc bags over raw beef in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[31B-03-4] No soap provided at handwash sink. Observed no soap at either hand wash sink on bar area that used to be sushi station.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at mop sink near rear exit.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops stored over ready to eat cooked crawfish in walk-in freezer. Person in charge rearranged food items to proper storage levels.

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. In back kitchen, handle of scoop in flour in large white tub at end of prep table. Operator removed handle from product. Also, on bottom shelf of dry storage rack in back kitchen handle of scoop in container of sesame seeds. Operator removed from product.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On ice machine, ice bucket not inverted. Operator flipped ice bucket over.
[25-05-4] Single-service articles improperly stored. Behind counter in dining area, case of napkins stored on floor. Operator moved to shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top shelf above cook line table. Operator removed cellphone from shelf. Also, employee jacket stored on top of multiple bottles of lemon juice on back dry storage rack. Operator removed jacket.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In dish area, Sanitizer Bucket (Chlorine 200+ppm). Operator added more water to bucket and rechecked at 100ppm.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. On cook line, container of raw shucked oysters with no tag in reach in cooler. Operator had tag and put back with container of oysters. Inspector educated operator that tag is to stay with product till completely sold.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of chicken wings with no approved written procedures and any supporting documentation for temperature. Chicken wings partially cooked then placed in reach in cooler on cook line. Chicken wings at 112F-120F at time of inspection when done partial cooking. Inspected went over non continuous form with operator and they fully cooked the wings to 167F and will continue to fully cook.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have build up of grease. Also, around nozzles on soda machine on server line soiled. Also, multiple gaskets soiled with food debris.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer buckets at dish area and server line are mixtures of water, soap and bleach. Operator discarded both sanitizer buckets and made new with just bleach and water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bartender rinsed dirty drink containers in handwash sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on pass through ledge on server side. Operator removed all drinks. Also, cook had water bottle on top shelf over cook line. Operator removed drink.
[14-01-5] Bowl or other container with no handle used to dispense food. On back shelf of dry storage rack in back kitchen, to go bowl used as scoop in rice container. Operator removed to go bowl from food product.
[36-50-4] Unclean building components, attachments or fixtures. Fan cover in reach in cooler on cook line and fan covered in beer walk-in cooler soiled with mold-like substance.
[08A-04-5] Raw animal food stored over or with unwashed produce. On walk-in cooler p, case of raw chicken stored next to bag of unwashed potatoes. Operator moved case of raw chicken to different shelf.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Employee Jessica and Marinus missing last names on training documents.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In prep sink in back of kitchen, raw chicken on metal tray thawing in sink with no water running. Operator turned on cold water.

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