Crafty Crab
4402 N University Dr, Lauderhill, FL 33351 · Permanent Food Service · License 1612500
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 1 intermediate, 8 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed crab legs and crawfish cold held at 44°F in glass doors refrigerator. Per operator, both items transfer to unit 1 hour prior to the inspection. Operator placed ice packs on items for quick chill.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of brown like substances buildup inside soda nozzle holster.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed sausages thawing in standing water in prep station.
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with crab legs stored in walk in cooler. Operator covered.
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
-Observed employees personal food items stored in walk in cooler not identified from restaurant foods.
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 with handle stored in flour container. Operator removed
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-Observed accumulation of black mold like substances buildup on walls at 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of black mold like substances buildup on walls at 3 compartment sink.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed 2 C02 tanks in kitchen not secured.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.