Crazy Crab
Last inspected: Mar 27, 2023
55
Score
The inspection history at Crazy Crab is still short, with only two visits logged. The latest inspection on file is from Mar 27, 2023. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. No fresh inspection data is available: the latest entry for Crazy Crab dates to Mar 27, 2023.
Things have been moving in the right direction, with the rolling count dropping from around 37 violations to closer to eight violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
Restaurants in Davie average 79, so Crazy Crab trails the local norm. On the whole, the file is mixed but not concerning.
2
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 27, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line butter (71°F - Cold Holding); sour cream (64°F - Cold Holding). Per operator, foods not prepped or portioned today. Per operator, foods out of temperature for approximately 3 hrs. Advised operator to use time as a public health control for items out of temperature. Operator put items in walk in freezer to quick chill. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of food debris.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cup stored in flour bin at cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets on cooler doors throughout cook line soiled with food debris. **Repeat Violation**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above food prep table at cook line. Employee discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above food prep table at cook line. Employee removed. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at men's and women's restrooms. Emailed sign to operator. **Corrective Action Taken**
31B-04-4
55
Aug 22, 2022
Complaint Full
9 critical violations. 8 major violations. 20 minor violations.
View 37 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 dish machine in dish area with 0 ppm. Discontinue use and set up 3 compartment sink. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice held at 127°F, for more than 4 hours per operator rice was placed at 11am at rice cooker, first temperature 4:15pm. See stop sale. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice held at 127°F, for more than 4 hours per operator rice was placed at 11am at rice cooker, first temperature 4:15pm. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak in plastic wrap stored over crab in reach in freezer located in kitchen area. Observed raw steak stored over salmon in reach in freezer located in kitchen area. Observed raw poultry stored over cooked mussels in walk in freezer Observed raw chicken stored on top of cheese cake in walk in freezer. **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw snapper stored over cooked sausage and shrimp in reach in cooler. Adv **Warning**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Pesticide/insecticide labeled for household use only present in establishment. **Warning**
41-05-4
High Priority - ObservedNon-food grade paper/paper towel used as liner for food container for salmon **Warning**
14-86-1
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5- 10 live flies flying around bar area landing on napkins, cup covers covering nozzles of liquor nozzles and counter of the bar. Observed 3 live flies flying around in dining room landing on tables. Observed 2 live flies flying around cook line not landing on any items Observed 3 or more flies flying around drains in dry storage prep area. Observed 2 or more flies flying around dining room next to kitchen area landing on tables. **Warning**
35A-02-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher at bar area not working. Operator stated after running machine that high heat machine is not working and has not worked in quite a while. Do not use, set up 3 compartment sink. **Warning**
22-57-6
Intermediate - Observed Hand-wash sink located at the bar area used for purposes other than handwashing. As a dump sink. **Warning**
31A-11-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles and soda nozzle holders at the bar area with mold like substance. Observed hand washing sink located at bar area with heavy mold like substance build up on interior of sink, nozzles. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by 3 compartment sink in back area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located next to 3 compartment sink next to walk in cooler. **Warning**
31B-03-4
Intermediate - Observed Soap dispenser at handwash sink located at bar area not working/unable to dispense soap. **Warning**
31B-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, tomato sauce, prepared per operator 48 hours with no date marking. **Warning**
02C-02-5
Basic - No handwashing sign provided at a hand sink located next to walk in cooler. used by food employees. **Warning**
31B-04-4
Basic - Food stored on floor. Observed foods, snow crabs, shrimp stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Observed floors throughout dish area, floor drains, behind ovens, behind fryers under equipment with heavy grease build up. **Warning**
36-73-4
Basic - Floor area(s) covered with standing water. Observed standing water on floors at bar area and kitchen area. **Warning**
36-22-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone on shelf with clean containers in dish ware area. **Warning**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with food being served to public in reach in cooler, reach in freezer and walk in cooler. **Warning**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking cup with no lid in dis ware area. **Warning**
12B-07-4
Basic - Dead roaches on premises. Observed one dead roach I under prep table. **Warning**
35A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles, hoods over grills with grease build up. **Warning**
36-34-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 5 dead flies on window sill in dining room. **Warning**
35A-06-4
Basic - Observed Working containers of sugar at bar area removed from original container not identified by common name. Observed breaded fish powder, chicken powder, shrimp powder on shelf located in kitchen area area not labeled. Observed bottles of water and wine in kitchen area not labeled. **Warning**
02D-01-5
Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the kitchen area. **Warning**
22-20-5
Basic - Observed Bowl or other container with no handle used to dispense food throughout containers for breading products and sauces. **Warning**
14-01-5
Basic - Observed Buildup of food debris/soil residue on equipment door handles, walk in, walk in freezer, gaskets of reach in coolers and walk in. **Warning**
23-24-4
Basic - Observed In-use tongs stored on equipment door handle oven handles between uses. **Warning**
10-20-4
Basic - Observed Objectionable odors in bathroom or other areas of the establishment, cook line, dry storage area, 3 compartment sink area. **Warning**
36-64-5
Basic - Observed Single-service articles to go containers on kitchen shelf .not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Stored food not covered. Observed container of snow crabs not covered in walk in freezer. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
4
Frequently Asked Questions
When was Crazy Crab last inspected?
The most recent health inspection at Crazy Crab on file is from Mar 27, 2023. The public record contains two inspections in total.
What is the most common violation at Crazy Crab?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Crazy Crab.
How does Crazy Crab compare to other restaurants in Davie?
Crazy Crab most recently scored 55 out of 100, which is lower than the Davie average of 79.
Has Crazy Crab's inspection record improved over time?
Yes. Recent inspections at Crazy Crab have averaged around eight violations per visit, down from roughly 37 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crazy Crab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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