J&C CRAB SEAFOOD RESTAURANT
9321 6 MILE CYPRESS PKWY UNIT 100
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 33-14-4:Basic - Dumpster overflowing cardboards.
- 08B-38-4:Basic - Food stored on floor. Oil containers stored on floor by kitchen entrance.
- 33-20-4:Basic - Grease on the ground and pad around grease receptacle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At server station; soda machine nozzle surrounding soiled with mold like substance. Multiple dish racks soiled with mold like substance.
- 25-06-4:Basic - Single-service plates not stored inverted or protected from contamination at dry storage. Operator stored plates inverted. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near by kitchen entrance; raw chicken stored over cooked chicken. Operator removed cooked chicken to proper storage. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle(w4) stored with multiple food containers at cook-line. Operator removed chemical spray bottle. Corrected On-Site
Food safety inspection conducted on 1/28/2025 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 8/21/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in gummy bear bag.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 89F.
- 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 cooked chicken wings at 71F hot holding. Operator moved item to reach in cooler. **Corrective Action Taken**
Food safety inspection conducted on 8/21/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 3/19/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black like substance underneath on the exterior of soda nozzles.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hot side handle inoperable at ware washing area handwash sink.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw oysters at Make Table. Operator switched the food items. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed dairy creamer at bar. Operator date marked the food item. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-14-5:Intermediate - 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.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot side handle inoperable at ware washing area handwash sink.
Food safety inspection conducted on 3/19/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 11/7/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medication acid reducer above reach-in cooler across from cook line. The operator removed bottle of medication from above reach-in cooler. Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator on cook line touching pants and shirt. Educated operator on properly washing hands and not touching cloth or aprons while food preparation. **Corrective Action Taken**
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
- 31B-03-4:Intermediate - No soap provided at handwash sink in bar. The operator placed soap at both hand washing sinks in bar. Corrected On-Site
Food safety inspection conducted on 11/7/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).