DirtyFLRestaurant Inspection Data

THE JUICY CRAB

6245 North Andrews Avenue
Fort Lauderdale, Florida, 33309
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer floor.
  • 10-01-5: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 handle in contact with cayenne pepper.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice cooker in use utensil stored in standing water temperature 73F. Employee discarded water. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed three mops wet nesting in mop sink
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair then scooped rice without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (81F - Cold Holding); cooked corn (65F - Cold Holding) on speed rack on cook line out at room temperature .per employee removed from walk in cooler and placed on cook line.not portion or prepared today. Operator going to place items on time. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Garden hose hanging from hand sink located by steamer on cook line.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at bar. Service station in kitchen and preparation station Observed no paper towels on cook line located by steamer.
  • 11-26-1:Intermediate - 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. New hire today. Employee filed for out. Corrected On-Site

Inspection Date: 8/26/2024

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair
  • 22-08-4: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.
  • 42-01-4: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
  • 02D-01-5:Basic - Working containers of food flour removed from original container not identified by common name. Employee labeled
  • 03A-02-5: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**
  • 01B-19-5: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.
  • 03F-02-5: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.
  • 29-34-4: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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed glass and plastic pipe stored in hand washing sink at the bar.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by steamer on cook line.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email form
  • 02A-02-4:Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Sign posted says shell fish. Email bulletin

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8576103

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment door handles throughout.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed cook eating an apple at cook-line/prep area in kitchen.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in contact with coleslaw at flip top #1 in kitchen. Operator removed. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single serve plates not inverted. Operator turned over. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed raw lobster with box and bag opened in walk-in cooler. Operator closed bag for protection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink at back kitchen area. Operator hung. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet soiled wipe cloth in use at front line cook area. Operator changed out cloth. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer solution at 0ppm. Operator corrected to 50-100 ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working containers of salt, Cajun, and breadcrumbs not in original packaging not labeled. Operator wrote names on containers. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken wings 73F @ 2:45 cooling from 135F for 2hrs45min covered in reach-in cooler at kitchen area. Operator discarded.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe cooked chicken wings 73F @ 2:45 cooling from 135F for 2hrs45min covered in reach-in cooler at kitchen area. Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed red whole potato in steamer at kitchen area (100F - hot holding @3:00 for 4hrs). As per operator potatoes were cooked at 11:00AM. Operator discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red whole potato in steamer at kitchen area (100F - hot holding @3:00 for 4hrs). As per operator potatoes were cooked at 11:00AM. Operator discarded.
  • 29-39-4:Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed mop sink splitter with one backflow preventer.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not date marked last shellfish sold.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8361049

  • 12B-07-4: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
  • 42-01-4: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