CRAFTY CRAB CAJUN SEAFOOD RESTAURANT

Name: CRAFTY CRAB CAJUN SEAFOOD RESTAURANT
Address: 15911 BISCAYNE BLVD, NORTH MIAMI BEACH, FL, 33160, US
Rating: 0

15911 BISCAYNE BLVD, NORTH MIAMI BEACH, FL 33160

License #2331086

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 21, 2026 · 31 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAFTY CRAB CAJUN SEAFOOD RESTAURANT in NORTH MIAMI BEACH 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 9 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 144 total violations — 25 critical, 48 major, 71 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 April 21, 2026 shows 31 observation rows: 5 critical, 9 major, and 17 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

144

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CRAFTY CRAB CAJUN SEAFOOD RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside raw calamari in reach in cooler across from cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed raw oysters removed from original container stored inside walk in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted on table next to ice machine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf inside walk in cooler.
[08B-38-4] Food stored on floor. Observed multiple boxes of various foods stored on floor inside walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of sugar with handle in contact with sugar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Red Bull stored inside reach in cooler with food items across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed all reach in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed all walls soiled in kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket.
[41-07-4] Container of medicine improperly stored. Observed prescription medication stored on prep table next to plastic wrap in back prep area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw oysters stored on top of bag of unwashed potatoes inside walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over cooked lobster inside sliding reach in cooler across from cook line. Observed raw whole duck stored over cooked chicken wings inside walk in cooler.
[03A-02-5] Observed cooked corn (54F - Cold Holding) on cart in kitchen near cook line. Observed garlic butter (48F - Cold Holding); sour cream (51F - Cold Holding) at cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed grill cleaner stored on table next to ice buckets.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not maintained in chronological order from last date served.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed all oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in back prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket and scrubbers stored inside hand sink in wait station and next to fryers. Observed squeeze bottles stored inside hand sink at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working in front of walk in cooler.
[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 cooked pasta stored inside walk in cooler not date marked.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates expired for some employees.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Chef removed.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41F; 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside raw calamari in reach in cooler across from cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed raw oysters removed from original container stored inside walk in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted on table next to ice machine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf inside walk in cooler.
[08B-38-4] Food stored on floor. Observed multiple boxes of various foods stored on floor inside walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of sugar with handle in contact with sugar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Red Bull stored inside reach in cooler with food items across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed all reach in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed all walls soiled in kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket.
[41-07-4] Container of medicine improperly stored. Observed prescription medication stored on prep table next to plastic wrap in back prep area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server enter kitchen and begin to scoop rice for takeout order without first washing hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on gloves then begin preparing customer order without first washing hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in triple sink rubbed hands for less than 10 seconds. Observed second employee rubbing hands for less than 10 seconds while washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab glove off of floor and continue to put on gloves then continue preparing food without washing hands.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating then go to cook line and began preparing customer order without washing hands.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands in triple sink without soap. Observed second employee wash hands without soap.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw oysters stored on top of bag of unwashed potatoes inside walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over cooked lobster inside sliding reach in cooler across from cook line. Observed raw whole duck stored over cooked chicken wings inside walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server scrape dirty dish into trash can then grab food to serve to customer without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (50F - Cold Holding) on cart in kitchen near cook line. Observed garlic butter (50F - Cold Holding); sour cream (51F - Cold Holding) at cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed grill cleaner stored on table next to ice buckets.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not maintained in chronological order from last date served.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed all oyster tags not marked with last date served.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in back prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket and scrubbers stored inside hand sink in wait station and next to fryers. Observed squeeze bottles stored inside hand sink at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed no tag for raw oysters stored inside walk in cooler. Operator provided tag.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working in front of walk in cooler.
[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 cooked pasta stored inside walk in cooler not date marked.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates expired for some employees.

Disposition: Warning Issued
[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.
[14-05-4] Cardboard used to line food-contact shelves. Chef removed.
[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.
[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.
[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.
[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.