Crafty Crab
9511 Westview Dr, Coral Springs, FL 33076 · Permanent Food Service · License 1625215
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection7 high priority (2 fixed by the Oct 14 follow-up, 5 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline counter- garlic butter (90°F - Hot Holding)- food out of temperature for 1 hour- operator placed to be reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
- Observed Raw chicken stored over oranges, Raw fish stored over corn, - inside walk in cooler. Educated operator. Operator stored items properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed Raw chicken stored over open marinara sauce can. Educated operator. Operator stored properly.
Fixed on the spot
Food placed in soiled container/equipment.
-Observed garlic butter, and marinara sauce stored in soiled 3 compartment crockpot with food debris and build up.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Observed Employee started work without washing hands then handled clean equipment and handle food for immediate service.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
-Observed employee handle dirty dishes then Proceeded to wash hands their for approximately 8 seconds - educated operator- employee washed their hands properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- Rubbing Alcohol and baking soda stored over sugar and flour in dry storage. Operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At cookline - lobster tail (135°F at 2:30 - Cooling since 2:25 to 111°F at 3:30 ) ; corn (135°F at 2:40 - Cooling since 1:40)to 114°F at 3:30 ; cooked potato's (116°F at 2:40 - Cooling since 1:40 to 110°F at 3:30)- food will not reach to 70°F within remaining time. Operator placed in walk freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Observed Steel scrubber in hand washing sink near soda machine, equipment stored in hand washing sinks near prep line. Educated operator.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed vinegar and canned tomatoes stored in contact with the floor.
Repeat violation
Code 10, In-use utensils properly stored: 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 handles inside flour,sugar, and msg containers in contact with product. Operator stored scoops properly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
-observed employee engaged in food preparation no hair net.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
-Bug zapper installed over soda machine and straws.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- Observed employee Personal items stored over flour and single service items. Operator stored properly.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.