Crafty Crab
2251 N Federal Hwy Ste 111, Pompano Beach, FL 33062 · Permanent Food Service · License 1625925
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 Jul 10 routine inspection4 high priority (fixed on the spot), 1 intermediate (1 repeat), 4 basic-20
- Safety score80
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 visitJul 10, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In Atosta reach in cooler in kitchen, Raw Shrimp (51°F - Cold Holding); Raw Crab (47°F - Cold Holding), per operator foods not prepped or portioned today. Foods held in freezer and moved to reach in cooler on cook line and held for approximately 3 hours. Educated employees on proper cold holding temperatures and ice was placed on food.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In crockpot on prep table, Boiled Eggs (117°F - Hot Holding). Per operator, eggs prepared and stored for approximately 1.5 hours in crockpot. Eggs were put on stove to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw calamari in walk in cooler. Employee moved raw chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee left cook line to put on hair restraint, returned to cook line and started preparing food without removing gloves and washing hands. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
Fixed on the spot
Intermediate1
Code 11, Employee health: 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.
Emailed poster to operator.
Repeat violation
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored in cup on flip top cooler on cook line. Employee removed beverage from cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees preparing food without hair restraints. Employees put on hair restraints.
Fixed on the spot
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.
Employee 's cellphone stored on cutting board on flip top cooler. Employee removed cellphone from cutting board.
Fixed on the spot
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
- 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.