CRAFTY CRAB

Name: CRAFTY CRAB
Address: 147 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 78.8

147 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6020205

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CRAFTY CRAB in BOYNTON BEACH currently holds an InspectFL Health Score of 78.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 6 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 15 observation rows: 6 critical, 5 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Internal plastic guard of ice machine chipped and broken.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At all 3 hand sinks in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over flip top cooler at cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed during course of inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[08B-38-4] Food stored on floor. Liquid margarine and seasoning mix stored on floor at cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk dredge (68F - Cold Holding) Observed on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator.
[31B-03-4] No soap provided at handwash sink. Hand sink by triple sink.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and raw seafood over milk and sauces at cook line flip top cooler. Operator stored products properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. table top steam well: marinara (111F - Hot Holding); clarified butter (111F - Hot Holding) Per operator, products out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F.

Community reaction

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Community pulse