Cj S Crab Shack
Last inspected: Oct 27, 2025
45
Score
Public records show eight inspections at Cj S Crab Shack stretching back to 2022. The most recent report on file is from Oct 27, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 12 violations earlier on.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
The city-wide average sits at 69, which Cj S Crab Shack's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over black beans inside RIC by dishwasher, chef rearranged products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding) inside drawers at cook line, as per chef for approximately 1 hour prior.
03A-02-5
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
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at kitchen.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
23-03-4
Basic - Single-service articles improperly stored. Observed single service trays box stored on floor by kitchen entrance.
25-05-4
Basic - Stored food not covered. Observed crab meat inside RIF not covered.
08B-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area.
25-27-4
45
May 6, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler by entrance of the kitchen.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
67
Mar 4, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled by dishwasher machine. - From follow-up inspection 2025-03-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-03-04: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. - From follow-up inspection 2025-03-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup ice at reach in freezer near dishwasher. - From follow-up inspection 2025-03-04: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-03-04: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled. - From follow-up inspection 2025-03-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at preparation area. - From follow-up inspection 2025-03-04: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen. - From follow-up inspection 2025-03-04: **Time Extended**
36-02-5
67
Sep 18, 2024
Routine - Food
2 critical violations. 4 major violations. 17 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves without washing hands. Instructed employee on proper procedure.
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee prepare crab cake with without washing hands.
12A-16-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located near the reach in freezer.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection manager on duty cannot provide food manager certificate.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign. Provided via email.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at preparation area.
24-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled by dishwasher machine.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup ice at reach in freezer near dishwasher.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at ice machine located at entrance of kitchen.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in cracks between 3 compartment sink and wall.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Shrimp thawing with no running water at 3 compartment sink. Instructed employee on proper procedure. **Corrective Action Taken**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher area and at dry storage area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes not stored in sanitizing solution between uses.
21-12-4
21
May 6, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce (82F - Cold Holding); Butter (60F - Cold Holding). As per chef, two hours. Chef submerged products in ice for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Chef had can opener washed.. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. Observed at bar area. Soap was provided. **Corrected On-Site**
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Food stored on floor. Observed plastic containers of pickles stored on walk-in cooler floor. Chef removed plastic containers off floor. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing inside three compartment sink. Chef placed product under running water. **Corrective Action Taken**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
52
Jan 23, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at stove near warewashing area. The chef removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Observed cutting board has cut marks and is no longer cleanable at cook line.
14-09-4
Basic - Observed unsealed concrete floor in food preparation, food storage and warewashing area.
36-02-5
82
Jan 27, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed between the chest freezer.
29-34-4
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 provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. The manager soaked the gun in water. Observed the can opener blade soiled. **Corrective Action Taken**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in the ice machine.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in the liquor room.
51-11-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn at the kitchen entrance.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezers.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed throughout the kitchen. The chef removed it. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed throughout the kitchen. **Repeat Violation**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed two,arge containers with flour not labeled. Observed several squeeze bottles not labeled. The chef labeled the items. **Corrected On-Site**
02D-01-5
41
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 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. Observed Dishwasher (Chlorine 0ppm) located at kitchen area. Establishment has a three compartment sink, using quaternary sanitizer, tested at 400ppm. Advised to manager, to manually set up three compartment sink using quaternary sanitizer solution, until dish machine is repaired and sanitizing properly between 50ppm -100ppm, chlorine sanitizer. **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef hamburgers (47F - Cold Holding) located in reach in cooler drawers, across from kitchen exit door, less than 4 hours. Chef placed ice bags on top of food items to maintain temperatures at 41F and below. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food handler training expired provided by Florida Restaurant and Lodging Association.
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees located behind bar counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters located above cookline, across from reach in freezers at kitchen area. Observed top exterior of kitchen dish machine soiled with food debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning located on storage rack near kitchen dish machine. Employee began to remove old labels from clean food containers. **Corrective Action Taken**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface located at various cooler units at kitchen area. **Repeat Violation**
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons, knives, and forks in storage holder next to kitchen dish machine, not stored inverted, with handle presented first.
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water dripping from under hot water steamtable unit located across from stove top area of kitchen cookline.
29-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon, no longer frozen and not removed from reduced oxygen packaging before thawing, located in reach in cooler drawers at kitchen area.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside located at kitchen area.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed plastic box containers of cooking oil, stored on kitchen floor, across from dry storage area.
08B-47-4
Basic - Ice scoop handle in contact with ice located behind bar counter. Manager removed ice scoop handle from ice. **Corrected On-Site**
10-08-5
Basic - No container installed for catching grease from hood drip tray located at cookline, in front of reach in freezers at kitchen area.
14-73-4
39
Frequently Asked Questions
When was Cj S Crab Shack last inspected?
The most recent health inspection at Cj S Crab Shack on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Cj S Crab Shack?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Cj S Crab Shack.
How does Cj S Crab Shack compare to other restaurants in Miami Beach?
Cj S Crab Shack most recently scored 45 out of 100, which is lower than the Miami Beach average of 69.
Has Cj S Crab Shack's inspection record improved over time?
Yes. Recent inspections at Cj S Crab Shack have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cj S Crab Shack 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 Cj S Crab Shack inspected?
Based on the inspection history on file, Cj S Crab Shack is inspected around three times per year on average.
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