JUICY CRAB SEAFOOD
560 N WASHINGTON BLVD UNIT E, Sarasota FL 34236 · 941.552.8973
Last inspected Jul 9, 2026 · 9 visits since August 2023
JUL 24
DEC 24
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in the walk in cooler. Owner placed the chicken below the shrimp.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025058444 | Jul 21, 2025 | Sep 8, 2025 | $200 |
| 7--2019023495 | Apr 3, 2019 | Jul 3, 2019 | $200 |
Inspection history
9 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked crab in the walk in cooler. Owner removed the fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage (57F - Cold Holding); Shrimp (56F - Cold Holding); Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 2 hours.Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee began working and handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed lemons in the walk in cooler. Owner removed the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage (48F - Cold Holding); Crab (47F - Cold Holding); Lobster (49F - Cold Holding); Fish (48F - Cold Holding); Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 1 hour. Owner removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a preparation table on the cook line. Owner removed the drink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in two containers of spices in the dry storage area with the handles stored in the product. Owner removed the scoops.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat cooked sausage in the walk in cooler. Owner removed the shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs (52F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine Owner replaced the sanitizer, new reading 100ppm chlorine.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed a cutting board and did not sanitize. There was no sanitizer bay set up in the three compartment sink. Employee set up the sanitizer bay in the three compartment sink and sanitizer the cutting board.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in the walk in cooler. Owner placed the chicken below the shrimp.
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.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee switched from working with raw food then handled clean equipment without washing hands. Employee handled raw chicken then clean pans (not intended to cook the chicken) with out washing their hands. Employee removed the pans to be sanitized and washed their hands.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Manager replaced the sanitizer new reading 100ppm.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Provided handout and operator filled one out.
Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelves in the kitchen. Employee removed the cardboard.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in the walk-in cooler.
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.