Crafty Crab
Last inspected: Mar 16, 2026
50
Score
Going back to 2022, Crafty Crab has eight inspections in the public record. Inspectors last stopped by on Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “carbon dioxide/helium tanks not adequately secured”, which has been cited four times.
Restaurants in West Melbourne average 76, so Crafty Crab trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail stored over cooked muscles in two door glass reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near triple sink had bowls plastic cups, and an oyster sucker. **Corrected On-Site**
31A-11-4
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. Bryan and Zhao had not signed an employee reporting agreement and have not received food worker training yet. Provided to operator. **Corrected On-Site**
11-26-1
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. Amilyn expired in January of 2026.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two cylinders not chained. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys and tools stored on shelf above food prep table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at bar. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table gaskets soiled with mold like substance. Vent hood covers soiled with grease. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup with broken handle used to scoop rice in kitchen containers. **Corrected On-Site**
14-01-5
50
Nov 18, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi Mahi fully thawed raw in vacuum sealed packaging baring indicator label for thawing requirements.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Cleaners stored above soda cased bladders in back of kitchen. **Corrected On-Site**
41-10-4
Intermediate - No running water at three-compartment sink. Triple sink at bar has a broken faucet.
27-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed fish, shrimp, and muscles not date marked in reach in cooler. Thawed fish, shrimp, and craw fish not date marked in walk in cooler. **Corrective Action Taken**
02C-08-5
Basic - Buildup of food debris/soil residue on equipment door handles. Large glass reach in cooler on cook line has soiled door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is soiled.
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. 2 pieces of Mahi Mahi, see stop sale.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, keys, and duct tape stored above prep table on cook line. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins on drying rack wet nesting. **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table and walk in cooler gaskets soiled. Hood vent covers have grease built up.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour on cook line and sugar at server station not labeled. **Corrected On-Site**
02D-01-5
43
Apr 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored in undrained ice. Catfish stored with ice not able to drain. **Corrected On-Site**
08B-31-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at end of cook line has no sign
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
86
Sep 3, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Dented ketchup can
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. 1 Raw shell oyster shellfish tag missing last used date
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Water line in wait station handwashing sink and strainer in bar hand wash sink. Items removed by manager **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken wings - prepared yesterday not date marked. Date mark placed by kitchen manager **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lid and side walls of ice machine had black mold like substance **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Back storage area - manager chained tanks **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. pans unstaffed by manager Pans on drying rack above 3 compartment sink **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Food cases on back wall of walk in freezer on rack not 6 inches off floor
08B-47-4
52
Feb 26, 2024
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Coleslaw **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Women bathroom **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in cooler. Educated operator **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
21-38-4
47
Aug 17, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
45
Feb 16, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 120f hot holding Reheated to 169f **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Ice scoop handle in contact with ice. Beverage station **Corrected On-Site**
10-08-5
Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Educated operator that had to make copy of oyster tag and keep one with oysters and copy with shucked oysters kept oysters and tag together **Corrected On-Site**
01C-11-4
Basic - Stored food not covered. Raw chicken #1 reach in glass cooler **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer **Repeat Violation**
14-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups at beverage station
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food stored on floor. Blue claw crabs, mussels chicken walk in freezer Frying oil dry storage
08B-38-4
50
Sep 27, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
39
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Crafty Crab?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited four times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in West Melbourne?
Crafty Crab most recently scored 50 out of 100, which is lower than the West Melbourne average of 76.
Has Crafty Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Crafty Crab have averaged around eight violations per visit across the recent 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 two times per year on average.
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