RED CRAB JUICY SEAFOOD
6177 JOG RD STE D1-D4, Lake Worth FL 33467 · 561-631-8638
Last inspected Jul 21, 2026 · 10 visits since August 2023
OCT 24
DEC 24
JUL 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 35 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed 2 live roaches : 1 live on the wall of the handwashing sink by three compartment sink by cook line and back kitchen door; 1 live on the small burner used to boil water for seafood at cook line Operator started to clean areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $8,660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026238 | Feb 9, 2026 | May 14, 2026 | $2,400 |
| 2--2025053546 | Jul 7, 2025 | Aug 14, 2025 | $2,400 |
| 2--2025013268 | Dec 26, 2024 | Mar 18, 2025 | $2,300 |
| 2--2024062733 | Oct 24, 2024 | Dec 2, 2024 | $800 |
| 2--2016025544 | May 16, 2016 | Jun 8, 2016 | $400 |
| 2--2015037141 | Aug 6, 2015 | Sep 17, 2015 | $360 |
Inspection history
10 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
What the inspector wrote — 10 findingsThe state's own report →
Container of medicine improperly stored. At expo station bottle of medication stored above single service plates, discussed with operator who removed bottle.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Entering kitchen from customer dining area without washing hands and handling clean plates of food, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping face with hands and after without washing hands employee handling clean and sanitized dishes, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw fish stored above cooked chicken nuggets, discussed with operator who corrected storage.
Show the remaining 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked chicken wings, discussed with operator who corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped bin of sliced sausage (57F - Cooling) at 1:30 since 12:00 to 58F at 1:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped product to allow adequate air flow cooling.
Handwash sink not accessible for employee use at all times. Hand washing sink filled with dirty dishes, discussed with operator who removed dishes.
No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time is a public health control for milk batter with no written procedures, discussed with operator emailed form to be completed.
No handwashing sign provided at a hand sink used by food employees. At entrance to kitchen no hand washing sign, emailed sign to operator to print and post.
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Dishwasher handled soiled dishes and then picked up cleaned plates without washing hands. Employee washed hands
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
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200++ chlorine. Operator corrected to 100ppm chlorine
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table Cooked potatoes at 2pm( (60F cooling) 12 pm at 2:30pm the same temperature Inside reach in cooled Deep covered container with Cooked rice at 2:10pm (48F cooling) Since 12 pm at 2:30 pm the same temperature. At the current cooling rate products will not cool to 41F within 6 hours. Operator moved to walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Bar area Advised operator to provide
No soap provided at handwash sink. Bar area Advised operator to provide
No tag on/for original container of raw, in-shell oysters. Operator provided
oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. Bar area
Jul 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish and raw ground beef stored above cooked eggs and lettuce, discussed with operator who corrected storage of products.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to entrance of kitchen interior has heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize machine.
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.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish and raw ground beef stored above cooked eggs and lettuce, discussed with operator who corrected storage of products.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employees entering kitchen from customer dining room with dirty dishes not washing hands before handling clean plates of customers food to take back to customers, discussed with operator who educated employees, all employees washed hands.
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.
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.
No soap provided at handwash sink. At hand washing sink near back door no soap provided discussed with operator who provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to entrance of kitchen interior has heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize machine.
Employee preparing food in customer section of dining area. Employee preparing portioned sauced into soufflé cups I'm customer dining area, discussed with operator who educated employees.
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.
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.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 16 high priority.
16 High priority4 Intermediate0 Basic
Show 20 findings ▾
Container of medicine improperly stored. In back of kitchen on dry storage shelf bottles of medicine stored above bottles of sauce. Advised operator to correct storage of items on shelf.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line cooked potatoes (132F - Cooling) at 1:30pm per operator cooling since 12:00 to 129F at 2:10pm. At this current rate of cooling product did not reach 70F within 2 hours; discussed with operator who moved to reheat product to 165F and start cooling process over.
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. Dish machine chlorine 0ppm operator primed system and rechecked machine now at 100ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen through back door and did not wash hands before putting on gloves and started to prepare food. Discussed with operator employee washed hands and changed gloves..
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mouth and then handled clean utensils and equipment to prepare and plate food for customers without washing hands. Operator discussed with who them washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed and moved trash can and without washing hands opened food cooler and rearranged containers of food. Discussed with operator employee washed hands.
Food placed in soiled container/equipment. employee removed soiled container from dish area went into walk-in cooler and filled soiled container with crab legs then took to cook line to prepare for customers. See stop sale
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage container then placed on shelf to dry without sanitizing. Advised of proper sanitization.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer plastic wrapped portioned raw salmon stored above cheese sticks. Discussed storage practices with operator who corrected storage of items.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over cooked sausage / boiled eggs and cooked crawfish. Discussed with operator who moved products.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers bringing dirty plates into dishwashing and placed into sink and without washing hands grabbed plates of food to take to customers tables. Discussed with operator; employees washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Food placed in soiled container/equipment. employee removed soiled container from dish area went into walk-in cooler and filled soiled container with crab legs then took to cook line to prepare for customers. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line snow crab (50F - Cold Holding); mussels (46F - Cold Holding); raw shrimp (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line snow crab (50F - Cold Holding); mussels (46F - Cold Holding); raw shrimp (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam cabinet at cook line cooked potatoes (86F - Reheating) at 1:45 since 12:30 to 137F at 2:30. At this current reheating method product did not reach 165F within 2 Hours; discussed reheating process with operator; operator turn up heat on cabinet to rapidly reheat to 165F +.
Toxic substance/chemical improperly stored. At dry storage area; spray paint stored on shelf with and over sauce/food. Advised Operator to remove paint.
Handwash sink used for purposes other than handwashing. In kitchen at triple sink dirty plates and silverware in sink operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present and engaged in food preparation/handling, no certified manager present. Manager arrived during inspection,
No probe thermometer provided to measure temperature of food products.
Oyster tags not marked with last date served. Advised Operator to mark tags with last date served.
Oct 25, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Oyster tags not marked with last date served- advised operator to mark tags;
Exterior door is not closing properly and has a gap at the threshold that opens to the outside- main kitchen by three compartment sink
Ice buildup in walk-in freezer.
Oct 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority3 Intermediate9 Basic
Show 23 findings ▾
Container of medicine improperly stored- arthritis medicine bottle stored at expo line with plates and single service items Removed
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried chicken (112-113F - Cooling)at 12:45 to 116 F at 1:32 since 12:15; at cook line; at this rate food will not reach 70 F within 2 hours; operator placed food in ice and moved to walk-in freezer
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 10ppm); fixed to 100 ppm;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone; placed phone inside pocket; put gloves on and p,aced raw fish inside bowl, placed inside fryer and touched fryer handle afterwords- no handwashing before; Manager educated - employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed raw fish inside bowl, dropped food inside fryer and rinsed bowl in at three compartment sink with water only. Employee placed bowl back on prep table to be used again. Bowl was not properly washed and sanitized before using again. Manager educated and changed bowls
Presence of insects, rodents, or other pests. Observed approximately 20 live small ants under seasoning and flor bags on the wooden shelves by walk-in freezer in room adjacent to main kitchen. Observed live spider crawling on seasoning bags stored on wooden shelves by walk-in freezer in room adjacent to main kitchen Operator started to clean areas
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over creamer and sauce in cooler at cook line Raw chicken over cooked sausage and raw fish over boiled eggs in walk-in cooler; Reversed
Roach activity present as evidenced by live roaches found. Observed 2 live roaches : 1 live on the wall of the handwashing sink by three compartment sink by cook line and back kitchen door; 1 live on the small burner used to boil water for seafood at cook line Operator started to clean areas
Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings on the wooden shelves used to store flours and seasonings large bags by walk-in freezer, adjacent to main kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (41-46F - Cold Holding) raw shrimp (41-45F - Cold Holding); cooked rice (50F - Cold Holding) in reach in cooler #1 at cook line; food not prepared or portioned today; raw shrimp and boiled eggs overstocked; cooked rice left outside; foods out of temperature for less than four hours; foods placed in ice baths; cooked potatoes and boiled corn (50F - Cold Holding); on prep table at cook line; as per operator food not prepared or portioned today; food out of temperature for less than four hours; food placed back inside cooler to quick chill. chicken wings (50F - Cold Holding)in cooler at cook line; food not prepared or portioned; food stored on top of other food containers; food out of temperature for less than 4 hours; moved in the bottom of the cooler;
Toxic substance/chemical improperly stored- rubbing alcohol bottle stored at expo line with clean plates and single service items Removed
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertised Haddock on the menu but serves Swai fish instead; no boxes or invoices of Haddock observed Advised to change menu item
No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink Provided
Oyster tags not marked with last date served- advised operator to mark tags;
Bowl used to dispense salt and pepper; rice; under prep table by walk-in cooler at the kitchen Removed
Dead roaches on premises. Observed approximately 6 dead roaches under cooking equipment at cook line in the kitchen Operator started to clean and sanitize areas
Employee personal food not properly identified and segregated from food to be served to the public- observed employee food stored inside beverage/ fruit garnish cooler at waiters' area; employee food inside reach in freezer at cook line Advised operator to designate specific area for employee meals
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at cook line; Removed
Employee with no hair restraint while engaging in food preparation- operator provided hat
Exterior door is not closing properly and has a gap at the threshold that opens to the outside- main kitchen by three compartment sink
Food stored in a location that is exposed to splash/dust: Seasoning bags stored under moldy dripping condenser line on the wooden shelves next to walk-in freezer; advised operator to store in a different place
Ice buildup in walk-in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle inside cooler at cook line; soda bottle on prep table at cook line - removed
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above cooked crab, raw seafood above garlic pure in reach in cooler. Raw sea food above boiled eggs in walk in cooler. Operator properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken wings 50° top of the another food container container in flip top reach in cooler at kitchen being held less than 4 hours. Operator moved to bottom acceptable cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed...Dishmachine chlorine 200+ ppm. Operator call service company to to diluted ppm.
No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. Chlorine
Spray bottle containing toxic substance not labeled....all purpose spray bottle, employee labeled.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Food-contact surface (Soda gun at bar service well) soiled with mold-like substance or slime. Operator cleaned and sanitized.
Handwash sink not accessible for employee use at all times. Observed back kitchen hand washing sink blocked by plastic bags and trash can. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at both Front and back kitchen. Operator provided.
No soap provided at handwash sink. Observed at both front and back kitchen. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Waste line clogged at soda gun holster. Observed mold like buildup. Operator cleared, cleaned and Sanitized.
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.