🪰1,188,817 violations tracked across 67 Florida counties

CRAFTY CRAB

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

License #1625925

🦞 Seafood ℹ️
82 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 10, 2026 · 9 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 10, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
9
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

CRAFTY CRAB has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [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.
  • [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to put on hair restraint, returned to cook line and started preparing food without removing gloves and washing hands. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [50-09-4] Current Hotel and Restaurant license not displayed.
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