Crab Garden
17207 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2331628
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 Sep 17 routine inspection1 high priority (fixed on the spot), 8 basic (2 repeats)-13
- Safety score87
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 visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
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 visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed general chicken (72°F - Cold Holding); chicken wings (58°F - Cold Holding) stored on top of the prep table for less than 2 hours as per operator, operator placed items into walk in cooler. Observed corn (52°F - Cold Holding); boiled potatoes (52°F - Cold Holding); shrimp (50°F - Cold Holding); beef (48°F - Cold Holding) stored in the right flip top reach in cooler for less than 3 hours, as per operator. Items were placed with bags of ice and placed into walk in cooler.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed chicken wings and general chicken with clear wrap to partially wrap in the walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic container with no handle used as a scoop in the flour. Operator removed.
Fixed on the spotRepeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
In the kitchen. Operator placed wet towels in the solution.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
In the kitchen handwashing sink. Operator fixed during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back exit door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.