CRAFTY CRAB

Name: CRAFTY CRAB
Address: 18192 NW 27 AVE, MIAMI GARDENS, FL, 33056, US
Rating: 54.6

18192 NW 27 AVE, MIAMI GARDENS, FL 33056

License #2336694

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

54.6 Grade F / 100

Failing Health Score

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Quick take

CRAFTY CRAB in MIAMI GARDENS currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 51 total violations — 7 critical, 16 major, 28 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 18 observation rows: 2 critical, 8 major, and 8 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (89F - Hot Holding) located at cook line area, as per operator less than one hour. Operator stored inside walk in cooler.
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[08B-38-4] Food stored on floor. Observed plastics containers with cook oil and seasoning stored directly on floor near exit back door kitchen.
[36-36-4] Ceiling tile missing.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal sponge in hand sink at the bar area. Operator removed during inspection.
[32-11-5] Lack of toilet tissue at each toilet.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee personal drink can of Red Bull and orange soda stored inside reach in cooler located cook line area kitchen. Operator discarded during inspection.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage.

Disposition: Inspection Completed - No Further Action
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage.
[10-08-5] Ice scoop handle in contact with ice.
[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 the poster to operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping on top of food preparation table. Operator removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled, walk in cooler fan cover soiled.
[25-05-4] Single-service articles improperly stored. Observed multiple to go containers on the dry stored area floor.
[33-16-4] Open dumpster lid.
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[08B-38-4] Food stored on floor. Observed oil container on kitchen floor.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Poon, Jason,Bin,Mario and Guo with more than 2 months of being hired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed boiled eggs (70/66F - Cooling) covered with a plastic wrap in walk in cooler. Operator uncovered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw calamari in open reach in cooler. Operator properly stored it.
[33-11-4] Missing drain plug at dumpster.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal sponge, brush stored in hand sink at the bar station, operator removed it.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (53F - Cold Holding/2nd temp:48F); shrimp (47F - Cold Holding/2nd temp: 42F); mussels (46F - Cold Holding/2nd temp: 40F) stored in the reach in cooler, as per operator open and closes door continuously throughout the shift, ice was placed over items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing fan cover on top of prep table with accumulated dust.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed chicken flour and fish flour with no name label.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed frozen oysters with tags not kept in the establishment.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor by the storage room soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets wet nesting. Operator inverted items.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed warewashing handwashing sink with pipes leaking in the floor.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), operator placed new chemical, Dishwasher (Chlorine 50ppm).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade in the prep area soiled. Observed storage shelves by fryers with accumulated debris. Observed soda gun at the bar with mold like substance. Operator cleaned during the inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-38-4] Food storage container/container lid cracked or broken. Observed multiple crack containers by the 3 compartment.
[36-22-4] Floor area(s) covered with standing water. By the main reach in cooler. Operator cleaned up during the inspection.

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