JUICY CRAB
6245 N ANDREWS AVE, Fort Lauderdale FL 33309 · 646.284.0386
Last inspected Aug 6, 2026 · 10 visits since December 2023
AUG 24
NOV 24
SEP 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (60F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025074526 | Sep 10, 2025 | Oct 29, 2025 | $360 |
Inspection history
10 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then proceed to handle cooked corn to boil without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, heat corn to 145F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (60F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (100F-120F - Hot Holding) being held at room temperature for 1 hour for service. Employee reheated to 165F
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Show the remaining 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine/sink and surface test kits
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings 119F @12:41 cooling since 12:22 Rechecked 109F @ 1:11 at this rate food will not reach 71F. Operator placed in low boy freezer to quickly chill.
Handwash sink used for purposes other than handwashing. Observed ice cubes in hand washing sink being used as a dump sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thorough machine 3 times final rinse not reaching proper temperature at manifold.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink and cook line.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in salt container on prep table. Observed cup with no handle in Cajun spice container in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with spices.
Soiled dry wiping cloth in use. Prep table
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top cooler on cook line.
Working containers of food(salt)removed from original container not identified by common name. On prep table.
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran through dish machine twice.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom.
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran through dish machine twice.
Clam/mussel/oyster tags not marked with last date served. Observed 1 oyster tag not marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom facility not clean. 2 bathroom sinks in men's restroom have black substance in them.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. 1 dead roach behind used cooking oil tanks
Employee with no beard guard/restraint while engaging in food preparation. Employee placed on
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line by rice cookers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top lid of container of flour on cook line
Time/temperature control for safety food thawed in an improper manner. Observed snow crab legs 33F in standing water in prep sink
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair then scooped rice without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (81F - Cold Holding); cooked corn (65F - Cold Holding) on speed rack on cook line out at room temperature.per employee removed from walk in cooler and placed on cook line.not portion or prepared today. Operator going to place items on time.
Handwash sink used for purposes other than handwashing. Garden hose hanging from hand sink located by steamer on cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Located at bar. Service station in kitchen and preparation station Observed no paper towels on cook line located by steamer.
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. New hire today. Employee filed for out.
Bowl or other container with no handle used to dispense rice.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with cayenne pepper.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice cooker in use utensil stored in standing water temperature 73F. Employee discarded water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris cook line.
Wet mop not stored in a manner to allow the mop to dry. Observed three mops wet nesting in mop sink
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn on the cob (52F - Cold Holding); boiled red potatoes (55F - Cold Holding) on cook line at room temperature.per employee held out of temperature less then four hours not portion or prepared today. Employee moved to walk in cooler.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed Observed milk batter on TPHC with no time mark at fry station.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed milk batter on TPHC with no time mark at fry station.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter attached to hose bib at mop station with vacuum breaker missing.
Handwash sink used for purposes other than handwashing. Observed glass and plastic pipe stored in hand washing sink at the bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Located by steamer on cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email form
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Sign posted says shell fish. Email bulletin
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris on cook line.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop station. Employee inverted
Working containers of food flour removed from original container not identified by common name. Employee labeled
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken wings 73F @ 2:45 cooling from 135F for 2hrs45min covered in reach-in cooler at kitchen area. Operator discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe cooked chicken wings 73F @ 2:45 cooling from 135F for 2hrs45min covered in reach-in cooler at kitchen area. Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed red whole potato in steamer at kitchen area (100F - hot holding @3:00 for 4hrs). As per operator potatoes were cooked at 11:00AM. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red whole potato in steamer at kitchen area (100F - hot holding @3:00 for 4hrs). As per operator potatoes were cooked at 11:00AM. Operator discarded.
Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed mop sink splitter with one backflow preventer.
Clam/mussel/oyster tags not marked with last date served. Observed tags not date marked last shellfish sold.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment door handles throughout.
Employee eating in a food preparation or other restricted area. Observed cook eating an apple at cook-line/prep area in kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in contact with coleslaw at flip top #1 in kitchen. Operator removed.
Single-service articles improperly stored. Observed single serve plates not inverted. Operator turned over.
Stored food not covered. Observed raw lobster with box and bag opened in walk-in cooler. Operator closed bag for protection.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink at back kitchen area. Operator hung.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet soiled wipe cloth in use at front line cook area. Operator changed out cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer solution at 0ppm. Operator corrected to 50-100 ppm.
Working containers of food removed from original container not identified by common name. Working containers of salt, Cajun, and breadcrumbs not in original packaging not labeled. Operator wrote names on containers.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Operator removed.
Wet mop not stored in a manner to allow the mop to dry. Observer mop in mop bucket. Operator hung mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.