Crafty Crab Restaurant
801 NE 8 St, Homestead, FL 33030 · Permanent Food Service · License 2337110
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 6 complaint inspection7 high priority, 5 intermediate, 10 basic-67
- Administrative complaint on Aug 6, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score13
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
During callback inspection observed food employees put on gloves without first washing hands. Coach employees.
Administrative complaint
Basic4
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 1 dead fly inside of metal container with liquid margarine at cook line. Food stored in ice used for drinks. See stop sale. Observed bottle of sour mix, orange juice, pineapple stored inside of ice bin in the bar in contact with ice to serve to customers.
Administrative complaint
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 3 raw shell eggs stored with cracks at reach in cooler across breading table.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw oysters (48°F - Cold Holding) at walk in cooler as per operator for less than 3 hours.
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Observed bottle of sour mix, orange juice, pineapple stored inside of ice bin in the bar in contact with ice to serve to customers.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed multiple food employee put on gloves without first washing hands. Coach employees.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw chicken, toasted bread stored at reach in freezer.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 6 live flying insects flying and landing on clean containers in the kitchen area. Observed 1 dead fly inside of metal container with liquid margarine at cook line. Observed 1 live fly land on can opener at prep table. Observed 1 live land on prep table at cook line.
Administrative complaint
Intermediate5
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Observed cooked bot used probe thermometer ensure proper food temperatures of cooked time/temperature control for safety food.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled.
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Observed no water at handwash sink in the kitchen entrance.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager showed up in the middle of the inspection.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Observed purpose for automatic gratuity not disclosed in the receipt. Observed on menu for Friday and Saturdays after 10 pm establishment charges 15% gratuity to all checks. Without properly disclosing the information.
Basic10
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
Observed raw oysters stored in container at walk in cooler.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed bags of crab legs, lobster tails, whole tilapia, multiple shrimps inside of triple sink with no running water.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed bags of crab legs, lobster tails, whole tilapia, multiple shrimps inside of triple sink slacked at room temperature and is no longer frozen solid.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked corn at walk in cooler.
Food stored in a location that is exposed to splash/dust.
Observed ice bin at bar area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed straws bar area. Also observed at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled with heavy accumulation of grease.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Observed straws stored at bar area near fruit container not protected.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor in front of ice machine in the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed some ceiling tiles soiled in the kitchen. Observed some ceiling vents soiled in the kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.