Hot Crab Juicy Seafood & Wing
Last inspected: Mar 23, 2026
50
Score
Hot Crab Juicy Seafood & Wing, located at 8107 Tara Blvd Ste 100 in Jonesboro, GA, underwent a high-risk inspection on March 23, 2026. This inspection identified three critical, two major, and one minor violation, including issues related to handwashing facilities and practices. While the most recent inspection indicated significant concerns, the facility's historical record shows mostly low-risk outcomes across six scored inspections.
6
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine
3 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
50
Jul 21, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
82
Feb 4, 2025
Routine
2 major violations. 1 minor violation.
78
Aug 19, 2024
Routine
3 critical violations. 2 minor violations. 1 corrected on site.
58
Feb 26, 2024
Followup
3 minor violations. 2 corrected on site.
86
Feb 13, 2024
Routine
4 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
43
Violations — Mar 23, 2026 Inspection
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee touch face with bare hands then proceeded to handle fryer basket without washing hands. Advised PIC that employees must wash hands and exposed portion of arms before engaging in food prep including working with exposed food and clean equipment and after touching bare human body parts other than clean hands and exposed arms. COS-PIC had food employee wash hands at the hand sink.
511-6-1.03(5)(c)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed multiple food employees wash hands with cold water at the hand sink in the main kitchen. Advised PIC that all employees must wash their hands with a water temperature of at least 85 degrees. COS- had food employees rewash hands at the hand sink in the main kitchen.
511-6-1.03(5)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a sanitizer bucket stored at the bars hand sink. Advised PIC that hand sinks shall be maintained so that they are easily accessible at all times. COS- had food employee relocate sanitizer bucket at the hand sink located at the bar.
511-6-1.06(2)(o)
4-2A - food stored covered
Inspector notes: Observed multiple containers of raw tilapia, raw whiting fish and raw chicken stored uncovered in the main kitchen's RIC. Observed multiple containers of mushrooms, onion, broccoli and cabbage, stored uncovered in the WIC in the main kitchen. Advised PIC that except when cooling, items shall be stored covered in order to protect from contamination. Advised PIC to cover all items in the RIC and WIC. Correct by 03/26/2026.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the mechanical dish machine in the main kitchen in use with a chemical sanitization of 0 ppm. Advised PIC that the sanitization concentration of sodium hypochlorite shall read between 50-100 ppm. Advised PIC to utilize the 3rd compartment of the 3-compartment sink to sanitize equipment and utensils and to have dish machine repaired. Correct by 03/26/2026
511-6-1.05(6)(n)
5-1A - proper cooking time and temperatures
(corrected on site)
Inspector notes: Observed just cooked chicken wings at the main kitchen's fryer basket with a final internal cook temperature below 165 degrees. Advised PIC that final internal cook temperature of chicken is 165 degrees. COS-PIC continued to cook chicken wings until a minimum final cook temperature has been met.
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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