CRAB DU JOUR

Name: CRAB DU JOUR
Address: 3201 N MIAMI AVE STE 106, MIAMI, FL, 33127, US
Rating: 0

3201 N MIAMI AVE STE 106, MIAMI, FL 33127

License #2332340

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAB DU JOUR in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 153 total violations — 13 critical, 40 major, 100 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 29, 2026 shows 9 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

153

Coverage note

Inspector notes linked where available

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Community reaction

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CRAB DU JOUR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed box of king crab not stored at least 6 inches off of the floor at walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. Observed hood filter soiled at cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area and dishwasher area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl used as a scoop inside bin of rice. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed four CO2 tanks in back storage area not properly secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in kitchen area soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor near ware wash area soiled. Operator broomed and mopped.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inpatient sink in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed ice machine filters soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of sauces and oils with no label at cook line.
[41-07-4] Container of medicine improperly stored. Observed personal medicine stored on shelf in prep area.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach near cook line. Operator killed and discarded.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at bar area soiled. Operator washed, rinsed, and sanitized.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink in back prep area. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed prep table shelf in back prep area with rust accumulation.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser not labeled in ware wash area. Operator labeled.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at entrance of kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed Gaskets in disrepair at reach in cooler next to handsink entrance of kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bucket of sauce not stored at least 6 inches off of the floor stored across 3 compartment sink. Employee removed it from the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler stored next to handsink at entrance of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.
[14-17-4] Observed Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area and dishwasher area
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe leaking from handsink at bar area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (55F - Cold Holding); clams (54F - Cold Holding); clams (55F - Cold Holding); shrimp (58F - Cold Holding) at reach in cooler at entrance of kitchen. As per employee since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding); clams (54F - Cold Holding); clams (55F - Cold Holding); shrimp (58F - Cold Holding) at reach in cooler at entrance of kitchen. As per employee since previous day.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers and reach in freezers at kitchen. Observed hood filter at cook line soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled. Observed walk in freezer floor soiled with accumulation of food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection no food handler certificate for staffs.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area and dishwashing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed by handsink near office.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink by entrance of kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, instructed on proper method.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Observed at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed box of king crab not stored at least 6 inches off of the floor at walk in freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled at kitchen.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta held more than 24 hours not properly date marked at reach in cooler across cook line.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-22-4] Floor area(s) covered with standing water.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled. Observed walk in freezer floor soiled with accumulation of food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed by handsink near office.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers and reach in freezers at kitchen. Observed hood filter at cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled at kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area and dishwashing area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, instructed on proper method.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Chyna Green working over 3 years with no manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink by entrance of kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection no food handler certificate for staffs.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine in back storage area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line food contact shelves inside walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor at the warehouse washing area soiled. Observed floor inside walk in freezer soiled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between two reach in coolers. Operator removed immediately.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled located across cook line. Observed hood filters soiled at the cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked pasta underneath raw seafood inside reach in cooler in back prep area. Operator placed products in correct order.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (51F - Cold Holding); fish (47F - Cold Holding); lobster tail (48F - Cold Holding); crab (50F - Cold Holding) inside reach in cooler located across cook line. As per operator, products have been there for about two hours. Operator placed items inside cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steamed potatoes (125F - Hot Holding); corn (103F - Hot Holding) at steam table. As per operator, products have been there for about an hour. Operator began to reheat products to correct temperature.
[02A-04-4] Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed sign for raw or undercooked oysters not posted in conspicuous spot.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside hand wash sink in back prep area. Operator removed immediately.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink and no chlorine test kit for dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back prep area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in back prep area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two clear spray bottles containing cleaning product with no label at the bar area.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machines with mold like substance located in back prep area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed Dish washing machine soiled on the outside.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at bar area not secured.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket soiled. Observed walk in cooler vents soiled.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in quaternary sanitizing solution. Operator discarded cloths immediately.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles of different sauces throughout kitchen not labeled. Operator began to label bottles.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with last date served.
[11-27-4] 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. Provided form to operator. Operator printed out and posted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled near prep table. Observed soda nozzles at bar area soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink near ice machine blocked off with ice scoop container. Operator removed immediately.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary three compartment sink. Observed no chlorine chemical test kit for dish washer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine in back. Operator restocked immediately.