BOILING CRAB (THE)
5829 SW 73 ST STE 4, South Miami FL 33143 · 786-482-2736
Last inspected Aug 7, 2026 · 6 visits since January 2024
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (125 F - Hot Holding) at steam table. As per operator for less than one hour. Operator reheated the product. Final temperature 167°F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Violations found and a warning issued, with a return visit required. 5 recorded.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed in to go area dish machine added, no plans submitted or approved.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on counter in warewash area. Chef had phone removed.
Equipment in poor repair. Observed cooler out of order in bar area.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Observed on dry rack in warewash area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair. Observed cooler at bar area out of order.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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Food stored on floor. Observed case of shrimp on floor if walk in freezer. Operator placed on shelf.
No copy of latest inspection report available. Observed last inspection not available.
Reach-in cooler shelves with rust that has pitted the surface. Observed at bar area; rusted shelf.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers at bar area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw crawfish stored over cooked potatoes and cooked corn at reach in cooler drawers. Operator inverted the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (125 F - Hot Holding) at steam table. As per operator for less than one hour. Operator reheated the product. Final temperature 167°F.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Observed some of the tags not marked with last date served.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil for rice in water at 80°F. Operator moved the container to change the water. Water final temperature 180°F.
No handwashing sign provided at a hand sink used by food employees. At employee bathroom and women bathroom.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer Bucket (Quaternary < 100 ppm). Manager changed the sanitizer solution. Final concentration 200 ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.