RED CRAB - JUICY SEAFOOD
1837 N MILITARY TRL UNIT B, West Palm Beach FL 33409 · 561-683-9888
Last inspected May 4, 2026 · 12 visits since October 2023
MAR 25
SEP 25
MAR 26
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One small flying insect landing on clean bowl
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015287 | Mar 2, 2026 | Jun 2, 2026 | $800 |
| 2--2026016964 | Mar 5, 2026 | Apr 8, 2026 | $800 |
| 2--2025078073 | Sep 19, 2025 | Nov 18, 2025 | $700 |
| 2--2024063317 | Sep 5, 2024 | Jan 13, 2025 | $200 |
| 2--2022014431 | Mar 23, 2022 | Apr 27, 2022 | $400 |
Inspection history
12 visits, newest first
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. At cook line multiple medications stored above food preparation area, discussed with operator who removed products.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server handled menus and without washing hands employee prepared customer drinks, 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 wiped face and without washing hands employee handles 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 chicken stored directly above rice noodles, discussed with operator who corrected storage of products.
Show the remaining 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw shrimp stored above cooked sausage, discussed with operator who corrected storage of products. In walk in cooler raw shrimp stored above cooked wings, discussed with operator who corrected storage of products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired employee who is actively working, discussed with operator to renew training.
Bowl or other container with no handle used to dispense food. Plastic to go bowl used as scoop for multiple dry products like rice and flour, discussed with operator who removed items.
Cutting board has cut marks and is no longer cleanable. At cook line flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Dead roaches on premises. Approximately 1 dead roach inside electrical plug in outlet. Approximately 2 dead roaches inside mechanical box for dishwasher. Discussed with operator who cleaned and sanitized areas.
Mar 6, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately One live roach on prep table crawled under blender Approximately One live roach on prep table crawled out of microwave Approximately Two live roach below low boy cooler Approximately One live roach on wall by prep table by handwash sink Approximately One live under three compartment sink Approximately two live roaches Under dish washer under pressure washer
Dead roaches on premises. Lifting up blender found three dead inside the bottom of the blender Had operator move low boy cooler Approximately 30 dead roaches inside the lowboy where the compressor is located One dead behind stove to boil water One dead behind oven One dead under handwash station Two dead under dishwasher under pressure washer Two dead under dry storage One dead below prep table by dry storage Two dead under dry storage by single door cooler at expo station One dead under double door cooler at bar area One dead under handwash sink at bar area One dead under dining room table
Mar 5, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dish then went to cook line touched fliptop cooler and clean container; no handwash Employee washed hands
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. Walk in freezer: raw chicken stored over fish - not all products commercially packaged. Operator stored properly
Roach activity present as evidenced by live roaches found. Approximately One live roach on prep table crawled under blender Approximately One live roach on prep table crawled out of microwave Approximately Two live roach below low boy cooler Approximately One live roach on wall by prep table by handwash sink Approximately One live under three compartment sink Approximately two live roaches Under dish washer under pressure washer
Handwash sink used for purposes other than handwashing. Bowl and tongs stored at handwash station and employee dumped cup of water and ice at handwash sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by three compartment sink Operator provided paper towels
Dead roaches on premises. Lifting up blender found three dead inside the bottom of the blender Had operator move low boy cooler Approximately 30 dead roaches inside the lowboy where the compressor is located One dead behind stove to boil water One dead behind oven One dead under handwash station Two dead under dishwasher under pressure washer Two dead under dry storage One dead below prep table by dry storage Two dead under dry storage by single door cooler at expo station One dead under double door cooler at bar area One dead under handwash sink at bar area One dead under dining room table
Exterior door has a gap at the threshold that opens to the outside. Gap under kitchen exit door Advised operator to repair
Mar 3, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to poster operator
Mar 2, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. One dented can of marinara sauce
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees came from outside then put gloves on to begin work at cook line; no handwash All employees washed their hands and put new gloves on
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw clams then grabbed a clean container; no handwash Employee washed hands
Live, small flying insects found One small flying insect landing on clean bowl
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer raw chicken stored over mozzarella sticks - not all products commercially packaged. Walk in freezer Raw chicken stored over cooked sausage Operator stored properly
Roach activity present as evidenced by live roaches found. Approximately nine live roaches by reach in cooler below storage rack to hold cooked potatoes and corn Approximately one live roach under low boy cooler Approximately one live roach in trash bucket Approximately one live roach under wok station Approximately one live roach under flip top cooler Approximately three live roaches behind oven by wok station Approximately one live roach under handwash sink by prep table and reach in freezer Approximately one live roach in dining area in front of bathroom hallway
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. At fliptop cooler: cheese cake (47F - Cold Holding) as per operator stored overnight Not prepped or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop cooler: cheese cake (47F - Cold Holding) as per operator stored overnight Not prepped or portioned today see stop sale
Clam/mussel/oyster tags not marked with last date served. Tag missing the last date served.. Operator sold them two days ago and placed 2/28 as the last date served
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to poster operator
No tag on/for original container of raw, in-shell clams/mussels/oysters. Walk in freezer oysters with no tag Operator placed tag for oysters
Dead roaches on premises. Approximately three dead under low boy cooler Approximately one dead roach in trash bucket Approximately twelve dead roaches under stove used to boil water Approximately seven dead roaches under wok station Approximately five dead under reach in cooler Approximately one dead inside reach in cooler Approximately six dead in between oven and small stove Approximately one dead under three compartment sink Approximately three dead under dishwasher machine Approximately fifteen dead under two compartment sink Approximately two dead by front counter in front of handwash station Approximately one dead roach on server station counter Approximately three dead roaches under server station table Approximately one dead by single door reach in cooler at server station
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then 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 touched mop bucket while dumping waste water into mop sink drain and then handled clean utensils, clean equipment and cases of food without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; storage container of raw chicken stored on case of cooked potatoes. Operator moved container of raw chicken.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and walked onto cook line, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves.
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 touched cellphone while removing and returning to pocket and then handled clean utensils at equipment at cook line while preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
No soap provided at bar hand wash sink. Operator provided soap.
Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled.
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from drinking beverage and handling cellphone walked onto cook line and began handing clean utensils to prepare food for customer order without washing hands. Operator discussed with employee who then 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 touched face/glasses/hair and then continued to prepare/package/serve food without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shrimp stored over cooked chicken. Operator moved raw shrimp below chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice bath; milk (51F - Cold Holding). Operator stated not prepared or portioned today, held in ice bath (ice melted/not surrounding product level) for 2 hours, added ice, second temperature 41F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; cooked potatoes and cooked corn, no time mark. Operator stated being held less than 2 hours, applied appropriate time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Triple door low boy reach in cooler; boiled eggs (61F - Cooling 1:50pm/61F - Cooling 2:20pm). Operator stated cooling for 2 hours in overfilled deep storage container tightly wrapped in plastic, at this rate will not reach 41F within 6 hours, uncovered, split into smaller containers and added ice to facilitate faster cooling.
No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Bar Triple Sink (Chlorine 10ppm). Operator added bleach, retested at chlorine 100ppm.
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. At cook line; cooked corn and cooked potatoes, held using time as a public health control, identified on written procedures, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not maintained in chronological order according to last date served. Advised Operator to maintain chronologically.
Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store cleaning supplies. Operator removed.
No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap.
Spray bottle containing toxic substance not labeled. At wait station; spray bottle containing cleaning chemical not labeled. Operator labeled.
Food stored on floor. At walk-in freezer; case of raw fish on floor. Operator moved to shelf.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 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). Operator primed machine, retested at chlorine 0PPM, triple sink set up at chlorine100ppm, operator agree to manually sanitize dishes until dish machine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shrimp stored over cooked chicken wings. Operator moved shrimp below chicken.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag removed form container before empty in walk in cooler. Operator replaced tag.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line sliding door reach in; cut sausage (47°F - Ambient Cooling 2:25pm/45°F - Ambient Cooling 3:35pm)Operator stated prepped two hours prior. At this rate of cooling sausage will not reach 41°F within four hours; boiled eggs (73°F - Cooling 2:28pm/63°F - Cooling 3:28pm) Operator stated eggs were cooked two hours prior. At this rate of cooling product product will not reach 41°F within a total of six hours. Operator added ice to ensure proper cooling.
Handwash sink used for purposes other than handwashing. At cook line, hand wash sink used to store mixing bowl. Operator removed bowl.
Spray bottle containing toxic substance not labeled. At bar, spay bottle with sanitizer had no label. Operator labeled.
Food stored on floor. In walk-in freezer, boxes of chicken and corn stored on floor. Operator removed from floor.
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.