MIAMI CRAB & SEAFOOD RESTAURANT

Name: MIAMI CRAB & SEAFOOD RESTAURANT
Address: 20723 NW 2 AVE, MIAMI GARDENS, FL, 33169, US
Rating: 76.1

20723 NW 2 AVE, MIAMI GARDENS, FL 33169

License #2334864

🦞 Seafood ℹ️

76.1 Grade C / 100

Mixed Health Record

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Latest inspection

January 26, 2026 · 7 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MIAMI CRAB & SEAFOOD RESTAURANT in MIAMI GARDENS currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 70 total violations — 10 critical, 15 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 26, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MIAMI CRAB & SEAFOOD RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Call Back - Complied
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container located at the front line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Disposition: Call Back - Complied
[25-05-4] Single-service articles improperly stored. Observed to go container and to go cups stored on the floor in the storage room.
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. By the back door.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the front counter.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a few ceiling tiles with water damage throughout the kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed ground beef and fish head thawing in room temperature at the 3 compartment sink. Operator placed items under running water.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed boiled potatoes (58F - Cooling) cooked last night and stored in the reach in cooler, as per operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed boiled potatoes (58F - Cooling) cooked last night and stored in the reach in cooler, as per operator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (46F - Cold Holding) stored in the reach in cooler over night, as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (46F - Cold Holding) stored in the reach in cooler over night, as per operator.

Disposition: Warning Issued
[08B-12-5] Stored food not covered. Observed salt container with a crack lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed conch (56F - Cold Holding) inside a bucket thawing on top of the 3 compartment sink. Operator placed inside reach in cooler.
[14-33-4] Observed shelves in the kitchen and inside all reach in coolers soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. On the oven door handle.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in or other damage to wall. Observed hole on the wall in the back of the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. In the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni and cheese (57F-60F - Cooling)in the reach in cooler overnight as per operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni and cheese (57F-60F - Cooling)in the reach in cooler overnight as per operator.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over vegetables in the reach in cooler. Operator properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch (56F - Cold Holding) inside a bucket thawing on top of the 3 compartment sink. Operator placed inside reach 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. Emailed form to operator.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Jean Nathan Joasius with no manager food handler certificate.
[16-37-1] No Chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. operator placed new roll.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.