Crafty Crab

18192 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2336694

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
1 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot, 2 repeats), 8 basic (2 repeats)
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 3 Basic
What was still cited
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  More time given
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 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.
14 violations found:
- 1 High priority
- 5 Intermediate
- 8 Basic
What 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 oysters (63°F - Cold Holding/2nd temp:41°F); clams (60°F - Cold Holding/2nd temp:40°F); sausage (57°F - Cold Holding/2nd temp:50°F); crawfish (60°F - Cold Holding/2nd temp:42°F); shrimp (59°F - Cold Holding/2nd temp:38°F); mussels (68°F - Cold Holding/2nd temp:42°F) stored in the main fridge in the cookline. Operator added ice inside.
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Repeat violation
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed ice cutter in the kitchen soiled. Observed food storage containers heavily soiled.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In the kitchen handwashing sink, operator placed new roll.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed all employee training with missing birthdates.
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed pork belly thawing in room temperature.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed ice buckets wet nesting. Operator stored properly.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed storage floor with old food debris.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed Mop sink area heavily soiled.
- Code 54, Florida Clean Indoor Air Act: Smoking or vaping in an enclosed indoor workplace.
  Observed customer vaping inside the establishment.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.