Crafty Crab
Last inspected: Mar 17, 2026
95
Score
The health department has logged 15 inspections at Crafty Crab, the earliest from 2022. The most recent report on file is from Mar 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly nine violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Among Coral Springs restaurants, the typical score is 77; Crafty Crab is comfortably above that bar. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Box of vinegar and canned tomatoes stored in contact with kitchen floor. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-17: At time of callback inspection still observed **Time Extended**
08B-38-4
95
Mar 16, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
30
Sep 3, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
23
Apr 9, 2025
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on sour cream held on cook line. Item was held a room temperature for less than 2 hours per operator. Operator applied appropriate time marking. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake (53F - Cold Holding) held at expo line reach in Pepsi cooler. Per operator, item was not prepared or portioned today and was held in cooler overnight. Operator discarded. No other TCS items held in cooler. See stop sale.
03A-02-5
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. Cheesecake (53F - Cold Holding) held at expo line reach in Pepsi cooler. Per operator, item was not prepared or portioned today and was held in cooler overnight. Operator discarded. No other TCS items held in cooler.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken wings stored over jug of milk on left cook line flip top. 2. Raw chicken wings stored over containers of margarine in walk in cooler. 3. Raw whole shell eggs stored over containers of ready to dressings and sauces in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade located at expo area prep tabled heavily soiled with food debris and rust.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink behind used bar used as dump sink and to store strainer. Handwashing sink by warewashing area used to store soiled knifes. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks at bar and right of ice machine have a max hot water temperature of 83F. **Repeat Violation**
27-16-4
Basic - Floor area(s) near mop sink and ice machine covered with standing water.
36-22-4
Basic - Floor soiled/has accumulation of debris. Floor area underneath fryer heavily soiled with food debris and grease build up.
36-73-4
Basic - Single-service articles improperly stored. Three containers of unwrapped single service straws stored on bar/customer eating area. Operator moved containers behind bar. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Working containers of flour and sugar not labeled near warewashing area.
02D-01-5
33
Mar 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-03-21: Extended until next routine inspection. **Time Extended**
14-69-4
95
Mar 6, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
22
Dec 11, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-12-11: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the entrance to the kitchen. - From follow-up inspection 2024-12-11: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At the soda dispenser. The scoop was corrected **Corrected On-Site** - From follow-up inspection 2024-12-11: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice cooker, the water was 78F in the bowl with a rice scoop inside of it. The scoop was removed and the water was discarded. **Corrected On-Site** - From follow-up inspection 2024-12-11: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the ice machine - From follow-up inspection 2024-12-11: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood vents are soiled with heavy grease and dust. - From follow-up inspection 2024-12-11: **Time Extended**
23-03-4
64
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Insects, Rodents, and Animals Not Present
FL-38
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Food Obtained from Approved Sources
FL-11
39
Sep 21, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Jul 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-20: **Time Extended** - From follow-up inspection 2023-07-21: **Time Extended**
50-09-4
95
Jul 20, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-20: No tcs food at time of inspection. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. At cookline- cart with cooked corn - approximately 1 small fling insect landed on corn - operator discarded - see Stop sale. - From follow-up inspection 2023-07-20: **Time Extended**
01B-03-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-20: At walk in cooler on kart- observed raw shrimp stored over cooked clams- operator moved to lower shelf. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At soda station - observed approximately 5 small flying insects landing on soda boxes. At storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters. At dish station observed approximately 5 small flying insects landing on and inside dish machine. - From follow-up inspection 2023-07-20: At storage shelves on opposite side of cookline- observed approximately 10 small flying insects landing on the wall and on single service items. At dish station observed approximately 5 small flying insects single service items and clean dishes. **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-20: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf. - From follow-up inspection 2023-07-20: **Time Extended**
12B-07-4
50
Jul 19, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At crockpot warning unit near cookline- cooked eggs 119 at 2:10 to 119F at 2:30 (reheating since 12:30)- as per operator crockpot unit set to warmed - at current rate of reheating food will not reach 165F within remaining time- operator placed on stove to be reheated. **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. At cookline- cart with cooked corn - approximately 1 small fling insect landed on corn - operator discarded - see Stop sale.
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At soda station - observed approximately 5 small flying insects landing on soda boxes. At storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters. At dish station observed approximately 5 small flying insects landing on and inside dish machine.
35A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cart by cookline area- cooked corn 60-69F at 2:15 to 60-69F at 2:30 ( cooling since 12:30), cooked potatoes 53-62F at 2:15to 53-62F ( cooling since 12:30)- food left out at room temperature- at current rate of cooling food will not reach 41F within remaining 4 hours- operator placed in walk in freezer to quick chill.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils and bucket in handwash sink by kitchen entrance - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by kitchen door entrance - no paper towels. **Repeat Violation**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food no hair restraint.
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink-a bag of raw shrimp and bag of chicken wings defrosting at room temperature- operator moved to walk in cooler. **Corrected On-Site**
06-01-5
29
Jun 15, 2023
Routine - Food
No violations found.
100
Jun 14, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: butter milk 62F, sour cream 72F, cooked potatoes 65F, cooked corn 66F, per operator items sit out less than 3 hours. Discussed Time as a Public Health Control with operator and provided form. Items marked at time of inspection. **Repeat Violation** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee return from outside, handle trash and return to the line and begin handling utensils. Discussed with employee, employee washed hands. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over king crab in walk-in cooler. All items rearranged appropriately. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish pit, and by walk-in coolers. All sinks restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee begin washing hands in three compartment sink. Discussed with employee, employee washed hands in handwash sink. **Corrected On-Site**
12A-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives, scissors and other utensils stored in hand wash sink by walk-in cooler, and in sink by dish pit. Bar handwash sink used as dump sink as evidenced by a colander with ice and straw in it. Items removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
Dec 13, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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 dishmachine at 0 ppm of chlorine at time of inspection. **Warning** - From follow-up inspection 2022-12-13: Observed same. Operator using three compartment sink at 200 ppm quaternary ammonium. **Time Extended** **Corrective Action Taken**
22-41-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of chicken, island oasis juice stored on floor in walk-In freezer attached to walk-in cooler. **Warning** - From follow-up inspection 2022-12-13: Observed same. **Time Extended**
08B-38-4
82
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Mar 17, 2026. The public record contains 15 inspections in total.
What is the most common violation at Crafty Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Coral Springs?
Crafty Crab most recently scored 95 out of 100, which is higher than the Coral Springs average of 77.
Has Crafty Crab's inspection record improved over time?
Yes. Recent inspections at Crafty Crab have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Crafty Crab 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 Crafty Crab inspected?
Based on the inspection history on file, Crafty Crab is inspected around five times per year on average.
Nearby Restaurants