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Boiling Crab (The)

5829 Sw 73 St Ste 4, South Miami, FL 33143
Seafood
Last inspected: Nov 19, 2025
95
Score
Low Risk

Going back to 2022, Boiling Crab (The) has seven inspections in the public record. The most recent report on file is from Nov 19, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.

The pattern that stands out is “reach-in cooler shelves with rust that has pitted the surface”, which has been cited two times.

Restaurants in South Miami average 63, so Boiling Crab (The) is doing better than most peers. Taken together, the history is a positive one.

7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment in poor repair. Observed cooler at bar area out of order.
14-11-5
95
Jul 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Observed case of shrimp on floor if walk in freezer. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available. Observed last inspection not available.
51-18-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at bar area; rusted shelf. **Repeat Violation**
14-33-4
86
Mar 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers at bar area.
14-33-4
90
Nov 5, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw crawfish stored over cooked potatoes and cooked corn at reach in cooler drawers. Operator inverted the products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (125 F - Hot Holding) at steam table. As per operator for less than one hour. Operator reheated the product. Final temperature 167°F. **Corrected On-Site**
03B-01-6
74
Jan 26, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
01C-07-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some of the tags not marked with last date served.
01C-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil for rice in water at 80°F. Operator moved the container to change the water. Water final temperature 180°F. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At employee bathroom and women bathroom.
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer Bucket (Quaternary < 100 ppm). Manager changed the sanitizer solution. Final concentration 200 ppm. **Corrected On-Site**
21-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Mar 29, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the crab reach in cooler king crab (48F - Cold Holding); snow crab (49F - Cold Holding); ; lobster (50F - Cold Holding); blue crab (48F - Cold Holding) Observed the ambient thermometer showing 50F Per operator it was in the reach in cooler since yesterday .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the crab reach in cooler king crab (48F - Cold Holding); snow crab (49F - Cold Holding); ; lobster (50F - Cold Holding); blue crab (48F - Cold Holding) Observed the ambient thermometer showing 50F Per operator it was in the reach in cooler since yesterday .
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam box gumbo soup (108F - Hot Holding). Operator removed the soup and reheated it at the microwave. **Corrective Action Taken**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in cooler Observed ice build up in the the cab legs, carb reach in cooler.
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
50
Aug 25, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the staff bathrooms. Operator replenished the paper towels **Corrected On-Site**
31B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed operator is not marking the tabs with the last date served. Operator marks it with date received. **Repeat Violation**
01C-03-4
Basic - Ceiling tile missing. Observed a ceiling tile missing at the back area
36-36-4
78

Frequently Asked Questions

When was Boiling Crab (The) last inspected?

The most recent health inspection at Boiling Crab (The) on file is from Nov 19, 2025. The public record contains seven inspections in total.

What is the most common violation at Boiling Crab (The)?

Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited two times, more than any other issue at Boiling Crab (The).

How does Boiling Crab (The) compare to other restaurants in South Miami?

Boiling Crab (The) most recently scored 95 out of 100, which is higher than the South Miami average of 63.

Has Boiling Crab (The)'s inspection record improved over time?

Yes. Recent inspections at Boiling Crab (The) have averaged around two violations per visit, down from roughly five earlier in the record.

What does a low risk rating mean?

A low risk rating at Boiling Crab (The) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Boiling Crab (The) inspected?

Based on the inspection history on file, Boiling Crab (The) is inspected around two times per year on average.

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