Mr and Mrs Crab North Lauderdale INC
7990 W McNab Rd, North Lauderdale, FL 33068 · Permanent Food Service · License 1625053
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 Oct 16 routine inspection3 high priority (2 fixed by the Oct 27 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On cook line, raw shrimp stored over ready to eat shellfish and crab. Operator moved raw items to bottom shelf.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. In kitchen, hard boiled eggs being de shelled by three employees with no gloves. Discussed with employees and operator to have employees handle ready to eat food with gloves. Employees washed hands and put on gloves.
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine 0ppm. Operator set up three compartment sink.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
By three compartment sink, two white cutting boards soiled with black marks and soiled surfaces.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In kitchen by three compartment sink, no paper towels provided. Operator provided paper towel.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
On menu, 18% gratuity of parties of 6 or more posted on menu but lettering is smaller than normal size on menu. Daily special menu does not disclose 18% gratuity of patties of 6 or more.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in cooler, boxes of frozen seafood stored on floor. Operator started to organize freezer.
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.