Crafty Crab
Last inspected: Mar 27, 2026
37
Score
The health department has logged 10 inspections at Crafty Crab, the earliest from 2022. The latest inspection on file is from Mar 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly eight violations before.
The most common issue across all inspections has been “time/temperature control for safety food thawed”, showing up four times.
Crafty Crab's latest score of 37 falls below the Miami average of 74. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining garnishes in front of kitchen entrance. - From follow-up inspection 2026-03-27: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ham croquetas on speed rack inside walk in cooler. Operator relocated products. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-03-27: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of triple sink. - From follow-up inspection 2026-03-27: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled at prep table. **Repeat Violation** - From follow-up inspection 2026-03-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at kitchen entrance. Operator provided paper towels. **Corrected On-Site** - From follow-up inspection 2026-03-27: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance. **Repeat Violation** - From follow-up inspection 2026-03-27: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line. - From follow-up inspection 2026-03-27: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty above cook line. **Repeat Violation** - From follow-up inspection 2026-03-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. - From follow-up inspection 2026-03-27: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At cook line and prep area. - From follow-up inspection 2026-03-27: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. - From follow-up inspection 2026-03-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed wood used as shelves no sealed on rack in dessert station. - From follow-up inspection 2026-03-27: **Time Extended**
14-06-4
37
Jan 21, 2026
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ham croquetas on speed rack inside walk in cooler. Operator relocated products. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of triple sink.
29-37-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna completely thawed inside reduced oxygen packaging inside reach in cooler at cook line. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting cook chill process with cooked chicken and cooked oxtail without approved HACCP plan. As per operator products were improperly vacuumed sealed. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining garnishes in front of kitchen entrance.
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled at prep table. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at kitchen entrance. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting cook chill process with cooked chicken and cooked oxtail without approved HACCP plan. As per operator products were improperly vacuumed sealed.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty above cook line. **Repeat Violation**
36-34-5
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 tuna completely thawed inside reduced oxygen packaging inside reach in cooler at cook line. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. At cook line and prep area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
23-03-4
Basic - Wood food-contact surface not properly sealed. Observed wood used as shelves no sealed on rack in dessert station.
14-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line.
23-24-4
27
Sep 29, 2025
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and raw corvina stored over cut tomatoes and cucumbers inside reach in cooler across from cook line. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork inside reach in cooler across from cook line. Operator relocated products. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature under prep table in kitchen. As per operator for less than one hour. Operator took product to reach in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna completely thawed inside reduced oxygen packages inside walk in cooler.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink in dessert area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside cooked rice. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty above cook line.
36-34-5
Basic - Clean utensils stored between equipment and wall. Observed clean utensils and knife stored between triple sink and wall. Operator removed utensils. **Corrected On-Site** **Repeat Violation**
24-14-4
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 tuna completely thawed inside reduced oxygen packages inside walk in cooler. **Repeat Violation**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen. **Repeat Violation**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Next to prep table/steam tables.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed oxtail thawing inside triple sink, operator turned on water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dirty in dish area by back door.
36-27-5
25
Mar 17, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
61
Nov 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Nov 25, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 19 live flies in bar area on tabletop. **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 containers of cook pasta with date mark of 11-17-24. Operator tossed pasta. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Stop Sale issued due to adulteration of food product. Observed 3 containers of cook pasta with date mark of 11-17-24. Operator tossed pasta. **Corrected On-Site** **Warning**
01B-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in bar. **Warning**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on box of gloves at warewash area. Operator had employee move their phone to designated area. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in and chest freezers in kitchen area. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop in ice bin in kitchen area. Operator removed for proper storage. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to scoop food from hot bar in standing water 80F. **Warning**
10-07-4
Basic - Missing drain plug at dumpster. Observed missing lid. **Warning**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed soiled air vent in ice machine **Warning**
23-03-4
Basic - Open dumpster lid. Observed dumpster lid open **Warning**
33-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed buckets on floor under prep sink. Operator moved 6 inches off of floor. **Warning**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish and meat in standing water. Coached chef on proper thawing methods. Placed under running cold water. **Corrective Action Taken** **Warning**
06-01-5
37
Apr 17, 2024
Food-Licensing Inspection
2 major violations. 5 minor violations.
View 7 violations
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. Discussed with operator and provided email handout.
11-27-4
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. Discussed with operator and provided email employee's agreement.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
36-34-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
64
Oct 31, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Employee washed hands with no soap. Observed employee washing hands with water only in three compartment sink. Corrected action taken inspector discussed with manager proper hand washing .. **Corrective Action Taken**
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink , Corrected action taken inspector discussed with manager proper sinks to be utilized in order for effective hand washing to occur. **Corrective Action Taken**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked muscles , cooked crab lags all held over 24 hrs not date marked.
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in date order, corrected action taken, at time of inspection kitchen manager placing tags in date order. **Corrective Action Taken**
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold . **Repeat Violation**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacles in ladies bathroom
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on drain board of three compartment sink. Employee removed drink at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods held in reach in cooler with foods for the public, not identified nor separated. Corrected , manager separated employee food and labeled food . **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Foods stored on floor in walk in freezer . **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer around doorway and on shelves in freezer. **Repeat Violation**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Clams in three compartment sink thawing without running water , corrected, kitchen manager turned water on to continue the thawing process . **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
43
Jul 7, 2023
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed set of keys on top of prep table **Repeat Violation** - From follow-up inspection 2023-07-07: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed set of keys on top of prep table **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the prep sink. - From follow-up inspection 2023-07-07: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the prep sink. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the glass reach in cooler with heavy soiled. - From follow-up inspection 2023-07-07: Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the glass reach in cooler with heavy soiled. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Bar area. - From follow-up inspection 2023-07-07: Waste line missing at soda gun holster. Bar area. **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** - From follow-up inspection 2023-07-07: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
42-01-4
78
Jul 5, 2022
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine nozzles soiled in the kitchen area. Observed soda gun soiled in the bar area, operator cleaned soda gun.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training date, expiration date, manager name and business name missing.
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area. **Repeat Violation**
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Observed 2:employees drinking water in the kitchen area.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees drinks stored in the 2 glass door cooler located in the kitchen area.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed toys on shelf in the kitchen area, operator removed toys. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in freezer gaskets broken in the kitchen area.
14-11-5
Basic - Food stored on floor. Observed boxes with sausage stored on the walk in freezer floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 78F, operator discarded water. **Corrected On-Site**
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks with the food-contact surface up in the kitchen area, operator placed utensils to wash, rinse and sanitize. **Corrected On-Site**
24-18-4
Basic - Standing water in bottom of reach-in-cooler in the kitchen area.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawed in standing water in the 3 compartment sink, operator open faucet to use running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
47
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Mar 27, 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 thawed” has been cited four times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Miami?
Crafty Crab most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Crafty Crab's inspection record improved over time?
No. Recent inspections at Crafty Crab have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Crafty 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 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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