Crafty Crab
5379 W Atlantic Ave, Margate, FL 33063 · Permanent Food Service · License 1625333
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 4 intermediate, 6 basic-21
- Safety score79
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 visitAug 24, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In kitchen glassfront cooler, raw shrimp container over open sour cream and cooked crab legs. Employee rearranged to separate correctly.
Fixed on the spot
Intermediate4
Code 11, Employee health: 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.
Manager could not name all 6 Foodborne Illnesses when questioned. Bulletin provided.
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.
No signed reporting agreements for several new employees. Bulletin provided to be signed by employees as they can.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Bulletin provided to be posted.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Shelves in kitchen glassfront cooler heavily rusted.
Basic6
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
At start of inspection, employee eating meal by cookline. Employee left kitchen to finish eating.
Fixed on the spot
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on shelf next to clean pans at cookline.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave interior soiled with food debris.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area/hand wash station.
Bug zapper installed over hand wash sink in kitchen. Discussed with manger to move away from sink and food preparation areas.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mops stored head in mop buckets in kitchen.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.