Crafty Crab
Last inspected: Mar 2, 2026
58
Score
Going back to 2022, Crafty Crab has 11 inspections in the public record. Crafty Crab was last inspected on Mar 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged three times.
That's lower than the typical Sunrise restaurant, which scores around 78. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to grab a small pot then opened a reach in cooler without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-29-4
High Priority - Employee washed hands with no soap and proceeded to wiped hands with wet cloth instead of paper towel. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-20-4
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.
53B-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Shelf with rust that has pitted the surface.Shelf under prep table in kitchen.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen lobster tail stored in standing water. Manager stored under running water during inspection **Corrected On-Site** **Repeat Violation**
06-01-5
58
Nov 14, 2025
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near entrance used to thaw uncooked shrimp. Handwashing sink used to store wet towel.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager at the time of inspection did not have proof of manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have test kit to test triple sink.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled degreaser under prep table.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the beverages. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor soiled with trash debris in the walk in freezer. Kitchen floors soiled with food debris.
36-73-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Lobster tail seen sitting in water no longer frozen in handwashing sink at 57F. Operator stated placed in sink for 15 minutes.Operator placed in walk in cooler. **Corrected On-Site**
06-06-5
Basic - Ice buildup in reach-in freezer in kitchen.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
22-08-4
Basic - Light not functioning. Near water heater where chemicals are stored.
36-62-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored to dry in bucket. Operator moved.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on side of hand washing sink. Operator moved. **Corrected On-Site**
21-12-4
45
Jan 30, 2025
Routine - Food
No violations found.
100
Jan 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then proceeded to handle clean pots without washing hands. **Warning**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed muscle (52F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in walk-in freezer to rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach-in cooler across from cook line, hard boiled eggs (48F @ 4:15- Cooling since 1:00, second temperature 49F at 5:10). Items were being cooled with cover on in a deep plastic pan. Per operator, cooler was also in defrost mode. Item separated and moved to walk-in cooler to rapid cool. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Huan Z. expired 1/18/2025. **Warning**
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk-in cooler and freezer, employee item not separated from restaurant item. **Warning**
40-06-5
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 at wait station, scoop handle not stored above lemon wedges. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
10-01-5
52
Nov 4, 2024
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hard boiled eggs (122F - Hot Holding). Per operator items have been out of temperature for approximately 1 hour. Employee placed eggs to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
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 0ppm. **Warning**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler soup cooked 10/21 not date marked. Employee date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion sauce in walk-in cooler. **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal stored next to restaurant items in walk-in cooler. **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use rubber spatula stored in standing water at 75F. **Warning**
10-07-4
Basic - Stored food not covered. Observed cheese cake stored uncovered in low boy freezer across from cook line. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to hand wash sink at expo line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
21-12-4
52
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
45
Jan 16, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter and garlic (130F - Hot Holding); tomatoes sauce (125F - Hot Holding). Per operator, items have been out of temperature for approximately 30 mins prior to inspection. Manager turned up temperature on crockpot to allow reheating. Second temperature melted butter and garlic 181F; tomatoes sauce 176F.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing window cleaner.
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Three compartment sink/WC Observed no test kit used to check sanitizer.
16-37-1
Intermediate - No soap provided at handwash sink. - Kitchen Observed handwashing sinks with no soap. Employee replenished soap. **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. - Standing cooler next across from cooking unit Observed slices of cake and chicken stored uncovered in reach in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - Kitchen Observed fish thawed at room temperature. Educated manager about acceptable methods of thawing. Employee placed fish to be thawed under running water. **Corrected On-Site**
06-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. - observed reach in cooler across from cooking unit with rusted shelves.
14-33-4
55
Jul 28, 2023
Routine - Food
No violations found.
100
Jun 27, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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). Ran a few cycles and machine still tested 0ppm. Operator has triple sink set up to wash, rinse, and sanitize dishware. **Corrective Action Taken**
22-41-4
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.
53B-01-5
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 stored in flour bin; handler in contact with flour. Operator removed. **Corrected On-Site**
10-01-5
74
Jul 20, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bar Triple Sink (Quaternary 50ppm) Operator added more quat solution to sink which retested at 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cornstarch mix with milk (47°F - Cold Holding) Observed next at breading station near ice machine, metal bowl of cornstarch with milk was in a bowl of the same size with melted ice underneath. Operator got a larger container to place the metal bowl of cornstarch and milk in and added more ice so it was covering the sides of the container. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at bar soiled. Operator cleaned and sanitized soda gun. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple items stored in hand-wash sink on far right of server station. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Advised operator to remove ice and clean and sanitize ice machine interior.
22-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator dumped old solution and refilled with fresh solution retesting at 200ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of flour, cornstarch, and sugar removed from original container not identified by common name in dry storage area. Operator labeled. **Corrected On-Site**
02D-01-5
52
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Mar 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Crafty Crab?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Sunrise?
Crafty Crab most recently scored 58 out of 100, which is lower than the Sunrise average of 78.
Has Crafty Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Crafty Crab have averaged around six violations per visit across the recent 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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