CRAFTY CRAB CAJUN SEAFOOD RESTAURANT

Name: CRAFTY CRAB CAJUN SEAFOOD RESTAURANT
Address: 15911 BISCAYNE BLVD, NORTH MIAMI BEACH, FL, 33160, US

15911 BISCAYNE BLVD, NORTH MIAMI BEACH, FL 33160

License #2331086

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

B 91.8/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Chef removed. **Corrected On-Site**
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Located in walk in cooler.
[08B-38-4] Food stored on floor. Observed a pot with potatoes stored on floor in chicken area, cases of corn stored on floor in warewash area and various cases of food stored on floor in walk in freezer.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. **Repeat Violation**
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[36-27-5] Observed Wall behind rice cooker soiled with accumulated food debris.
[25-05-4] Observed case of takeout cups being stored on floor in waiter station.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-16-4] Observed Employee began working with food after returning from the outside and washing hands. Advised manager that employees must wash hands before handling clean equipment or utensils, or touching unwrapped single-service items. Manager instructed employee to wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp being stored over cooked crab legs in kitchen reach in cooler. Advised chef and he rearranged. **Corrected On-Site**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; cooked corn (59F - Hot Holding); cooked potatoes (76F - Hot Holding) All foods were located on food cart in kitchen area. As per manager all food items was taken from walk in cooler less than an 1 hour prior to inspection.
[31A-11-4] Handwash sink in waiter station used as dump sink.
[31A-09-4] Handwash sink waiter station not accessible for employee use at all times due to sanitizer bucket being stored inside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Observed corn prepared onsite and held more than 24 hours not properly date marked.
[01C-05-4] Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Observed oyster tags not marked with last date served.