Aloha Crab
Last inspected: Oct 22, 2025
47
Score
Going back to 2022, Aloha Crab has nine inspections in the public record. The most recent visit was on Oct 22, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
“Handwash sink not accessible for employee use” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Aloha Crab's 47 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of raw beef, raw shrimp, and cooked wings all missing date mark when prepared/portioned. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-28: Observed at callback inspection same. **Time Extended**
02C-02-5
90
Jan 27, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
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. In walk in freezer, bus pan of portioned raw beef on shelf above bus pan of portioned raw shrimp. Employee inverted to properly separate. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024. **Warning**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Mortar and pestle in cook line hand sink. Employee removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of raw beef, raw shrimp, and cooked wings all missing date mark when prepared/portioned. **Repeat Violation** **Warning**
02C-02-5
Basic - Insect control device installed over food preparation area. Electric insect control device plugged in and sitting on prep table at entrance to kitchen. Employee removed device from kitchen area. **Corrected On-Site** **Warning**
35B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. On top shelf in walk in cooler, several food items including milk employee stated as personal foods. Employee removed all personal items and placed on bottom of separate shelf. **Corrected On-Site** **Warning**
08B-49-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On prep table by cook line, portioned bags of cooked wings and mixed seafood slacking at ambient air temperature. Employee moved both to walk in cooler to finish thawing under refrigeration. **Corrected On-Site** **Warning**
06-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in container of standing water by rice cooked in kitchen. **Warning**
10-07-4
50
Sep 3, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In rear walk in cooler, tofu (46F - Cold Holding). Per employee in unit more than 4 hrs. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In rear walk in cooler, tofu (46F - Cold Holding). Per employee in unit more than 4 hrs. 2) In rear walk in cooler, cooked rice (47F - Cooling). Per employee cooked night before and in unit more than 6 hrs.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop lower cooler and in rear walk in cooler, containers of raw shell eggs above bottled sauces. Employee inverted all for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In rear walk in cooler, cooked rice (47F - Cooling). Per employee cooked night before and in unit more than 6 hrs. See stop sale.
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned frozen raw beef in walk in freezer not date marked.
02C-02-5
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Device over shelf holding clean pans to right of dish machine not designed to adequately trap dead insects.
35B-06-4
47
Mar 25, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Mar 21, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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. Dish machine 0ppm chlorine. Establishment will be using compartment sink to sanitize dishes. **Warning**
22-41-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Ceiling tile missing above walk in cooler. **Warning**
36-36-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site** **Warning**
10-20-4
70
Feb 26, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
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 beef stored over cooked clams inside walk in freezer. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Establishment not maintaining clam/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hans wash sink in bar blocked by shelf. **Repeat Violation** **Warning**
31A-09-4
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. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Pho ( beef) made per customer request without a consumer advisory. Provided consumer advisory, operator posted in dining room. **Corrected On-Site** **Warning**
02B-02-5
Basic - Accumulation of debris in three-compartment sink. Operator cleaned 3 compartment sink during inspection. **Corrected On-Site** **Warning**
16-07-4
Basic - Atosa Reach-in cooler interior/shelves have accumulation of soil residues in cook line. **Warning**
22-16-4
Basic - Ceiling tile missing above walk in cooler. **Warning**
36-36-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Insect control device installed over cleaned dishes in ware washing area. Operator unplugged equipment **Corrected On-Site** **Warning**
35B-02-4
Basic - Storage shelves with rust that has pitted the surface in kitchen. **Warning**
14-33-4
Basic - Stored food not covered. Cooked shrimp and cooked pork not covered inside walk in cooler. Operator covered **Corrected On-Site** **Warning**
08B-12-5
41
Apr 13, 2023
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2) left side flip top-; calamari (48F - Cold Holding); shrimps (47F - Cold Holding), per employee food held less than 4 hours, manager ice bath containers and move food to the right flip top in cook line. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 100 ppm **Corrected On-Site** **Warning**
41-15-5
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. Dishwasher (Chlorine 10ppm) **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Right flip top- flavor leaves inside gracefully bag, employee removed to a ziplock bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Presence of insects, rodents, or other pests. Observed two flying insects on floor drainer, below triple sink, employee killed insects, clean and sanitized area. After 30 minutes , observed not flying insects activity **Corrected On-Site** **Warning**
35A-09-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam tags **Warning**
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line sink blocked by prep table and several containers of condiments . **Warning**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off for the entire establishment, water temperature (79F). **Warning**
27-16-4
Basic - Floor not cleaned when the least amount of food is exposed. Entire cook line, and two dishwasher areas **Warning**
36-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in cooling units without labels and separation from customers **Warning**
08B-49-4
Basic - Ripped/worn tin foil used as shelf cover. Cook line shelf, above the stove **Warning**
14-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards by cook line stations **Warning**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side hood filters in cook line - AC filter inside vegetables storage WIC **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind drain board and dishwasher machinein dishwasher area. **Warning**
36-27-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two doors oven, Next to HWS in cook line **Warning**
22-08-4
Basic - Floor tiles missing and/or in disrepair. Broken tiles, entrance of WIC **Warning**
36-17-5
Basic - Floor soiled/has accumulation of debris. Under **Warning**
36-73-4
Basic - Utensils in poor condition. Two large drainers with rust in storage rack shelf, employee removed **Corrected On-Site** **Warning**
14-12-4
17
Nov 14, 2022
Food-Licensing Inspection
3 critical violations.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In upright GE - cooked noodles (45F - Cold Holding); cooked lobster (46F - Cold Holding). Per employee in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright GE - cooked noodles (45F - Cold Holding); cooked lobster (46F - Cold Holding). Per employee in unit overnight. See stop sale.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer bag of raw chicken above case of shrimp. Employee moved chicken to bottom shelf to properly separate. **Corrected On-Site**
08A-02-6
64
Frequently Asked Questions
When was Aloha Crab last inspected?
The most recent health inspection at Aloha Crab on file is from Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Aloha Crab?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Aloha Crab.
How does Aloha Crab compare to other restaurants in Pembroke Pines?
Aloha Crab most recently scored 47 out of 100, which is lower than the Pembroke Pines average of 79.
Has Aloha Crab's inspection record improved over time?
No. Recent inspections at Aloha Crab have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Aloha Crab means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aloha Crab inspected?
Based on the inspection history on file, Aloha Crab is inspected around three times per year on average.
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