MR AND MRS CRAB NORTH LAUDERDALE INC

Name: MR AND MRS CRAB NORTH LAUDERDALE INC
Address: 7990 W MCNAB RD, NORTH LAUDERDALE, FL, 33068, US
Rating: 83.1

7990 W MCNAB RD, NORTH LAUDERDALE, FL 33068

License #1625053

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

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MR AND MRS CRAB NORTH LAUDERDALE INC in NORTH LAUDERDALE currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 28 total violations — 3 critical, 12 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 January 8, 2026 had no critical findings, but inspectors still documented 6 major and 4 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test kit for dish machine using chlorine as the sanitizer and wiping cloth buckets using quaternary solution as the sanitizer.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at cook line, standing water in lower flip top cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line blocked by trolley. Advised operator that hand washing sink should be accessible at all times. Operator removed trolley.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on preparation counter at cook line . Operator removed and stored away from food.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense fries. Operator replaced with tongs with handle.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has cooked corn , boiled eggs, cooked potatoes on time but no written plan. Provided operator with time/temperature control written plan . Operator completed form during the inspection.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at cook line. Operator replenished during inspection.
[08B-38-4] Food stored on floor. 1. Observed at cook line bottle of oil in box on floor. Operator elevated oil during the inspection. 2. Walk in freezer has boxes of food on floor .
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at cook line . Operator placed soap next to sink until dispenser is repaired.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by end of cookline, under no temperature or time control, Cooked corn (82F - Hot Holding); Cooked potatoes (131F - Hot Holding). Manager stated both prepared at approximately 1:30pm and held out to reheat as needed. Manager moved both to cooler to chill . Provided information for Time as Public Health control for possible use in future.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front hostess stand at 0 ppm quaternary.
[31B-03-4] No soap provided at handwash sink. Next to 3 compartment sink no soap available.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to alcohol rack employee water bottle, umbrella and phone stored next to single service items.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for employees hired more than 60 days.
[08B-38-4] Food stored on floor. Cases of food on floor in walk in freezer.
[41-17-4] Spray bottle containing toxic substance not labeled. At hostess stand, unknown substance in spray bottle. manager labeled as table cleaner.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. At expo area plastic spoons and forks not stored inverted.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags missing prior to beginning of July.
[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. Dishmachine reading 0ppm chlorine. sanitizer chemical bucket empty. Manager replaced, primed, and ran machine. Reading <50ppm chlorine.
[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. Two new employees without a signed reporting agreement. Form provided to manager to have employees read and sign.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not stored properly. Manager inverted.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink at bar reading less than 150ppm quaternary.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Visible light along side of back door from damaged seal.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottle on prep table next to cooked potatoes and corn at end of cookline. 2) Employee water bottle on shelf next to prepped service baskets at front of kitchen.

Community reaction

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