Crab DU Jour
3201 N Miami Ave Ste 106, Miami, FL 33127 · Permanent Food Service · License 2332340
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection1 high priority (no follow-up needed), 7 intermediate (1 fixed on the spot), 13 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most-33
- Safety score67
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 visitOct 15, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed on oysters tags.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked crab prepared onsite and held more than 24 hours not properly date marked on reach in cooler at cook line.
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.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food residue inside hand wash sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed next to cook line, operator restocked.
Fixed on the spot
No soap provided at handwash sink.
Observed by preparation area.
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic food containers stored on floor at walk in freezer.
Employee personal food not properly identified and segregated from food to be served to the public.
Observed personal food not segregated or identified inside standing unit by 3 compartment sink.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed on seasoning container by preparation area, operator removed.
Fixed on the spot
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed on raw chicken wings container at cook line, operator stored properly.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed scooping standing water at 88° next to rice cooker, operator discarded water.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on sugar and seasoning salt container at preparation area, operator removed.
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rusted walk in cooler shelves.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled with food debris shelves at walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed by preparation area.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed throughout kitchen, also at dishwashing area.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen.
Repeat violation
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.