What is Jj's Crab Cuisine Lakay's health inspection score?

Jj's Crab Cuisine Lakay has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jj's Crab Cuisine Lakay last inspected?

Jj's Crab Cuisine Lakay was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jj's Crab Cuisine Lakay have?

Jj's Crab Cuisine Lakay has 23 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jj's Crab Cuisine Lakay safe to eat at?

Yes, Jj's Crab Cuisine Lakay has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jj's Crab Cuisine Lakay serve?

Jj's Crab Cuisine Lakay serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jj's Crab Cuisine Lakay

Name: Jj's Crab Cuisine Lakay
Address: 304 NORTH MAIN STREET, Spring Valley, 10977
Rating: 95

304 NORTH MAIN STREET, Spring Valley

Last Inspected: 2/20/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

8 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

2.9

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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304 NORTH MAIN STREET, Spring Valley, FL 10977

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Violation Timeline

Mar 2024

1 inspections

2 basic

Mar

Oct 2024

1 inspections

2 high priority

5 basic

Nov 2024

1 inspections

2 basic

Nov

Jan 2025

1 inspections

1 high priority

6 basic

Feb 2025

1 inspections

1 basic

Feb

May 2025

1 inspections

1 high priority

Jun 2025

1 inspections

Jun

Feb 2026

1 inspections

3 basic

Inspection History

8 records on file

5 Inspection3 Re-Inspection

Feb 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Jun 25

Re-Inspection InspectionClean

No violations

100/100inspection score

May 25

Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Base deductions−10 pts

Feb 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2

Base deductions−2 pts

Jan 25

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (6)

−12 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−22 pts

Nov 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−4 pts

Oct 24

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (5)

−10 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12AHot, cold running water not provided, pressure inadequate−2
11DNon food contact surfaces of equipment not clean−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−30 pts

Mar 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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