CRAFTY CRAB

Name: CRAFTY CRAB
Address: 2251 N FEDERAL HWY STE 111, POMPANO BEACH, FL, 33062, US
Rating: 85

2251 N FEDERAL HWY STE 111, POMPANO BEACH, FL 33062

License #1625925

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

85 Grade B / 100

Solid Health Score

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Latest inspection

July 10, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAFTY CRAB in POMPANO BEACH currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, DBPR recorded 9 total findings; InspectFL has detailed violation rows for 8 of them so far.

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 July 10, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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•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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in cup on flip top cooler on cook line. Employee removed beverage from cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in walk in cooler. Employee moved raw chicken to bottom shelf.
[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. Emailed poster to operator.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Employees put on hair restraints.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee s cellphone stored on cutting board on flip top cooler. Employee removed cellphone from cutting board.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In crockpot on prep table, Boiled Eggs (117F - Hot Holding). Per operator, eggs prepared and stored for approximately 1.5 hours in crockpot. Eggs were put on stove to reheat.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Atosta reach in cooler in kitchen, Raw Shrimp (51F - Cold Holding); Raw Crab (47F - Cold Holding), per operator foods not prepped or portioned today. Foods held in freezer and moved to reach in cooler on cook line and held for approximately 3 hours. Educated employees on proper cold holding temperatures and ice was placed on food.

Community reaction

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Community pulse