Crafty Crab
Last inspected: Feb 3, 2026
58
Score
The health department has logged 10 inspections at Crafty Crab, the earliest from 2022. The latest inspection on file is from Feb 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Lauderhill restaurants (averaging 75), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
58
Jul 16, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Apr 15, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snow crab (50F - Cold Holding); mussels (50F - Cold Holding); craw fish (50F - Cold Holding). Per operator removed from walk-in cooler and placed in reach in cooler. Not portion or prepare today. Operator placed ice on products. Observed container of sour cream (63F - Cold Holding)on cook line out at room temperature per operator held out of temperature less than 2 hours operator placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink by wait station used as dump sink ice was in the hand washing sink. Operated removed ice. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Employee bathroom. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed 6 pans at prep shelf not inverted. Operator inverted **Corrected On-Site** **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green and white cutting boards **Warning**
14-09-4
Basic - Working containers of food flour removed from original container not identified by common name. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
61
Feb 19, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
64
Mar 11, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (70F - Cold Holding) container on cook line at room temperature. Per operator less three hours. Operator placed in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails over cooked crab in Pepsi 2 door glass reach in cooler on cook line. Operator inverted items **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed of glasses on top of hand washing sink at the ba.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink. Operator replaced **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Employee bathroom
31B-03-4
Basic - Food stored on floor. Observed box of roasted corn chowder on walk-in freezer floor. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour
10-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop's sitting on ice machine.
10-12-5
47
Dec 8, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
41
Aug 4, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Employee reporting agreement provided. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-04: Observed at callback inspection same. New employee hired has not signed and had not seen Employee Reporting Agreement. **Admin Complaint**
11-26-1
90
May 31, 2023
Complaint Full
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On table by cook line, cooked corn (54F - Cold Holding); sour cream (48F - Cold Holding). Per manager items out of refrigerator less than 30 minutes while orders came in. Items moved back to cooler to rechill. 2) on table by fryers, cooked wings (88-90F - Cold Holding). Per employee, pulled from walk in at 12:00pm. Manager placed wings in freezer to rapid rechill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line glassfront cooler, container raw shrimp above container of cooked crab and cooked crawfish. Manager inverted shrimp to bottom of cooler. 2) in walk in cooler containers raw fish and calamari above containers of cooked wings. Manager moved wings to separate. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, covered container cooked potatoes (118F - Cooling). Per employee cooling just over 2 hrs. Manager uncovered, spread into shallow pans and moved to freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-01-5
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. Employee reporting agreement provided. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags being kept in order, but no used date marks on them. Reviewed with managers proper marking procedures. **Corrective Action Taken** **Warning**
01C-03-4
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. Bulletin provided. **Corrective Action Taken** **Warning**
11-27-4
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
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 50ppm quaternary. Manager remade to proper 200ppm quaternary. **Corrected On-Site** **Warning**
21-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glassfront cooler on cook line missing ambient thermometer. **Warning**
05-09-4
39
Dec 19, 2022
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with printed copy of oysters consumer advisory. **Corrected On-Site**
02A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand wash sink in kitchen and in kitchen. Operator provided paper towels. **Corrected On-Site**
31B-02-4
82
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Feb 3, 2026. The public record contains 10 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 three times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Lauderhill?
Crafty Crab most recently scored 58 out of 100, which is lower than the Lauderhill average of 75.
Has Crafty Crab's inspection record improved over time?
Yes. Recent inspections at Crafty Crab have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crafty Crab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crafty Crab inspected?
Based on the inspection history on file, Crafty Crab is inspected around three times per year on average.
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