The Juicy Crab
Last inspected: Dec 16, 2025
100
Score
The health department has logged 11 inspections at The Juicy Crab, the earliest from 2023. The most recent report on file is from Dec 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to four violations per visit.
Across the inspection history, “no measuring device available” is the issue that surfaces most often, recorded five times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in hand washing sink being used as a dump sink. **Warning**
31A-11-4
Intermediate - 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. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink and cook line. **Warning**
31B-02-4
Basic - 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. **Warning**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer floor. **Warning**
14-69-4
Basic - 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. **Warning**
10-01-5
Basic - Soiled dry wiping cloth in use. Prep table **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top cooler on cook line. **Warning**
29-49-6
Basic - Working containers of food(salt)removed from original container not identified by common name. On prep table. **Warning**
02D-01-5
43
Nov 3, 2025
Routine - Food
No violations found.
100
Sep 10, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-09-10: At time of callback inspection still observed. Ran two test strips through machine Operator set up three compartment sink* **Admin Complaint**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-10: At time of callback inspection still observed. Operator had oven thermometer. **Admin Complaint**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-09-10: At time of callback inspection still observed. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-10: At time of callback inspection still observed. **Time Extended**
32-12-6
67
Sep 2, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - 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. **Warning**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 1 oyster tag not marked. **Warning**
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - 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. **Warning**
53B-01-5
Basic - Bathroom facility not clean. 2 bathroom sinks in men's restroom have black substance in them. **Warning**
32-07-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-6
Basic - Dead roaches on premises. 1 dead roach behind used cooking oil tanks **Warning**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee placed on **Corrected On-Site** **Warning**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line by rice cookers **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top lid of container of flour on cook line **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed snow crab legs 33F in standing water in prep sink **Warning**
06-01-5
45
Jun 17, 2025
Complaint Full
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water just turn off cold water after washing hands.
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked Dungeness crab in walk in cooler and placed. Operator move calamari to lower shelf **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed men's restroom water temperature 77F
27-16-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Observed liquid Margarine stored in contact with the floor. Observed boxes of hot sauce stored in contact with the floor in storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the scoop handle in contact with the flour. **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Left flip top cooler bottom.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop area. And inside mop bucket. **Repeat Violation**
42-01-4
Basic - Working containers of food (flour)removed from original container not identified by common name. On cook line
02D-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Dead roaches on premises. Observed half hotel 3 dead roaches behind rice cooker on cook line. Operator cleaned and sanitized area **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack store on top of cooking oil. Employee removed. **Corrected On-Site**
40-06-5
30
Nov 20, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
37
Aug 26, 2024
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - 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.
03F-02-5
High Priority - 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.
29-34-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
01B-19-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed glass and plastic pipe stored in hand washing sink at the bar.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by steamer on cook line.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email form
03F-10-5
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Sign posted says shell fish. Email bulletin
02A-02-4
Basic - Working containers of food flour removed from original container not identified by common name. Employee labeled
02D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair
13-03-4
Basic - 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.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop station. Employee inverted **Corrected On-Site**
42-01-4
27
Mar 14, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
30
Dec 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Wet mop not stored in a manner to allow the mop to dry. Observer mop in mop bucket. Operator hung mop to dry. **Corrected On-Site**
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Operator removed. **Corrected On-Site**
12B-07-4
90
Jan 17, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Juicy Crab last inspected?
The most recent health inspection at The Juicy Crab on file is from Dec 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Juicy Crab?
Across the inspection record, “no measuring device available” has been cited five times, more than any other issue at The Juicy Crab.
How does The Juicy Crab compare to other restaurants in Fort Lauderdale?
The Juicy Crab most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has The Juicy Crab's inspection record improved over time?
Yes. Recent inspections at The Juicy Crab have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Juicy Crab means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Juicy Crab inspected?
Based on the inspection history on file, The Juicy Crab is inspected around four times per year on average.
Nearby Restaurants