Crafty Crab
2019 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1608572
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 Aug 14 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
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 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Double Doors glass Reach in Cooler- ; Sour Cream (47°F- Cold Holding (Cooked Noodles 52°F Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to walk in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Opened bag of oysters stored above opened container of fries in chest freezer. Manager moved during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee washed hands with gloves on while working with raw food to ready to eat. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
Thermometer is broken. Manager replaced during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in white chest 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
- 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.