DirtyFLRestaurant Inspection Data

THE JUICY CRAB

Health inspection records show THE JUICY CRAB in ORLANDO has 11 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

7308 International Drive
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507035

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2025

Inspection #: Visit ID: 13506890

  • 35A-03-4:Basic - 2 Dead roaches on premises. Behind steamer on cooks line Warning
  • 32-05-4:Basic - Bathroom facility in disrepair. Woman's bathroom and men's bathroom Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Oil behind fryers on floor Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer and wok station Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand sink in woman's bathroom Warning
  • 35A-02-7:High Priority - 4 Live, small flying insects found in dish room Warning
  • 35A-05-4:High Priority - One Roach activity present as evidenced by live roaches found inside of wok station Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Next to oil Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1-Hand sink in kitchen soiled 2- scale on cooks line Warning

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10882254

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice ingredient bin Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Scoop next to ice machine
  • 36-62-4:Basic - Light not functioning. Hood over wok on cooks line
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler across from fryer on cooks line Employee discarded Corrected On-Site
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over sauces in under counter cooler across from wok station 2) raw fish filet over milk in under counter reach in cooler across from fryer Corrected On-Site
  • 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. Able to determine for chicken wings, potatoes and corn and put sticker on Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Under steamer next to oil on cooks line Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Blue cutting board in dish room
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 1- pitcher in hand sink on server line next to soda machine 2- ice bucket in hand sink. Next to ice machine Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing brown toxic substance not labeled in dish room Corrected On-Site

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8858549

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sliced sausage pan on sandwich top reach in cooler across from wok station on cooks line Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind ice machine next to beverage walk in cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At the inside bar around drain
  • 36-62-4:Basic - Light not functioning over wok station on cooks line
  • 14-17-4:Basic - Table with rust that has pitted the surface a tall from three comp sink
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cook lobster tails in standing water Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over sauce in sandwich top reach in cooler on cooks line 2) raw chicken tenders over cut onions in walk in cooler Corrected On-Site

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10784212

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind ice machine next to beverage walk in cooler - From follow-up inspection 2025-02-20: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At the inside bar around drain - From follow-up inspection 2025-02-20: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Table with rust that has pitted the surface a tall from three comp sink - From follow-up inspection 2025-02-20: **Time Extended**

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8865905

  • N/A:No Violations Were Observed

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8865777

  • 22-57-6: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. Warning - From follow-up inspection 2024-08-20: Not in use Have to replace electrical box. **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filters for the ice machine - From follow-up inspection 2024-08-20: **Time Extended**

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8732702

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Seasoning blend and rice ingredient bin
  • 14-11-5:Basic - Equipment in poor repair. Cracked plastic hotel pan on speed rack in dish room Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of margarine Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Blue holder next to ice machine soiled Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam plates on server station by tea machine Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink in the wringer part of the bucket Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Shelf above pre rolled silverware in server station Corrected On-Site
  • 22-57-6: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. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler closest to steamer raw shucked oyster (52F - Cold Holding); raw head on shrimp (51F - Cold Holding); commercially hard boiled eggs (46F - Cold Holding); crab clusters (48F - Cold Holding) Less than four hours per manager Placed in walk in cooler for temperature recovery 35 minutes later raw shucked oyster (42F - Cold Holding); raw head on shrimp (41F - Cold Holding); commercially hard boiled eggs (43F - Cold Holding); crab clusters (42F- Cold Holding) Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Top,of dish machine Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hose in sink in dish room Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filters for the ice machine

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8598874

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cook used oyster bowl container to scoop ice in machine. Educated **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. By ice machine outside of beer walk in cooler
  • 36-17-5:Basic - Floor tiles missing by drain at the bar on the right before heading to outside part of bar
  • 08B-38-4:Basic - Food stored on floor. Cases of liquid margarine by prep sink Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer behind the condenser
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw whole duck over raw whole fish in walk in freezer
  • 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. Milk wash by fryer Able to determine time and placed sticker on pan Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Kitchen dish machine
  • 41-17-4:Intermediate - Spray bottle containing pink toxic substance not labeled at the bar
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. One filter on ice machine by beer walk in cooler Installed 11-22
  • 01C-03-4:Intermediate - oyster tags not marked with last date served.
  • 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied. On cooks,line

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8504686

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above table top warmer on cooks line Repeat Violation - From follow-up inspection 2023-09-21: **Time Extended**
  • 16-01-4:Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. Worn off Repeat Violation - From follow-up inspection 2023-09-21: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Prep table under shelf with rust that has pitted the surface in the kitchen and in dish room Repeat Violation - From follow-up inspection 2023-09-21: Dish room complied Kitchen time extended **Time Extended**

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8354146

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above table top warmer on cooks line Repeat Violation
  • 24-05-4:Basic - Clean forks not stored inverted or in a protected manner.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Only provided in handicap stall Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. One dead under dish machine Swept up. Corrected On-Site
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Worn off Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Microwave rusted on server station
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryers on cooks line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic pans on speed rack by dish machine
  • 14-17-4:Basic - Prep table under shelf with rust that has pitted the surface in the kitchen and in dish room Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Sandwich top reach in cooler when first entering the line
  • 35A-02-6:High Priority - 9 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- by hand sink on front counter 4-kitchen 1- Bar 2- dry storage area Repeat Violation Warning
  • 22-57-6: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. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half shell oysters 46 Less than four hours, placed ice bag on top for temperature recovery 15 minutes later 41F Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. It is located on top of splitter and educated that it need to go on splitter with side of hose and not the side with chemical dispenser Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Whisk in hand sink across from fryers on cooks line Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink by ice machine