THE JUICY CRAB
6245 N ANDREWS AVE · FORT LAUDERDALE · Broward County · FL 33309
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-01-5High 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-02-5High 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-01-6High 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.
Intermediate 3
29-39-4Intermediate – Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed mop sink splitter with one backflow preventer.
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Observed tags not date marked last shellfish sold.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Basic 9
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment door handles throughout.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed cook eating an apple at cook-line/prep area in kitchen.
10-06-5Basic – 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**
25-05-4Basic – Single-service articles improperly stored. Observed single serve plates not inverted. Operator turned over. **Corrected On-Site**
08B-12-5Basic – Stored food not covered. Observed raw lobster with box and bag opened in walk-in cooler. Operator closed bag for protection. **Corrected On-Site**
42-01-4Basic – 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**
21-09-4Basic – 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**
21-07-4Basic – 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-01-5Basic – 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**
Inspector observations synchronized from DBPR on October 9, 2026 2:18 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.