DirtyFLRestaurant Inspection Data

THE ORIGINAL CRAB HOUSE AT P&L SEAFOOD

THE ORIGINAL CRAB HOUSE AT P&L SEAFOOD in JACKSONVILLE has 2 health inspections on record with an overall food safety rating of 1.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 2 reports on file

2151 LANE AVE S #204, JACKSONVILLE 32210

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 2 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13555405

Follow-up Inspection Required

3 high, 2 int, 7 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
  • 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets on multiple reach in cooler doors throughout kitchen area. Repeat Violation
  • 36-73-4:Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; grease build up on floors throughout kitchen area. Grease build up on walls behind cook line. Grease stains on ceiling tiles throughout kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on gaskets of reach in cooler doors on cook line.o Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum to-go pans stored not inverted and with no protective coverings in dry storage area closest to office.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths stored on main prep table and not in sanitizer solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat potato salad in reach in cooler next to cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperatures of 52F in reach in cooler closest to three compartment sink. Person in charge stated shell eggs were not removed from reach in cooler since day prior. Ambient shell egg (52F - Cold Holding) Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs stored at ambient temperatures of 52F in reach in cooler closest to three compartment sink. Person in charge stated shell eggs were not removed from reach in cooler since day prior. Warning
  • 53B-01-5: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. Observed person in charge unable to provide any proof of approved state food handler training for employees hired more than 60 days prior. Warning
  • 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. Observed 3 employees with no signed employee reporting agreement.

10/21/2025· 4mo ago

Visit ID: 13553167

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining small shelf next to three compartment sink. Person in charge voluntarily discarded.
  • 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets on multiple reach in cooler doors throughout kitchen.
  • 36-73-4:Basic - Floor, wall, and/or ceiling soiled/has accumulation of debris. Observed; ceiling tiles with grease stains throughout kitchen. Walls behind cook line have grease build up. Floors around cook line soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hold filters above cook line.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed wiping cloth sanitizer solution stored on prep table next to food items near three compartment sink. Person in charge moved solution. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked greens cooked 2 days prior per person in charge with no date marking in reach in cooler closest to front counter.