CRAFTY CRAB
2019 N UNIVERSITY DR, Sunrise FL 33322 · 954-530-1841
Last inspected Aug 14, 2026 · 11 visits since July 2023
OCT 24
JAN 25
NOV 25
MAR 26
AUG 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed muscle (52F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in walk-in freezer to rapid cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023390 | Apr 1, 2024 | May 30, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of oysters stored above opened container of fries in chest freezer. Manager moved during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on while working with raw food to ready to eat. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double Doors glass Reach in Cooler-; Sour Cream (47F- Cold Holding (Cooked Noodles 52F Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to walk in cooler to quick chill.
Probe thermometer not within the intended measuring range of use. Thermometer is broken. Manager replaced during inspection.
Show the remaining 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in white chest freezer.
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to grab a small pot then opened a reach in cooler without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee washed hands with no soap and proceeded to wiped hands with wet cloth instead of paper towel. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee with no hair restraint while engaging in food preparation.
Shelf with rust that has pitted the surface.Shelf under prep table in kitchen.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to grab a small pot then opened a reach in cooler without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee washed hands with no soap and proceeded to wiped hands with wet cloth instead of paper towel. Reviewed proper handwashing procedures. Employee washed hands correctly.
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.
Employee with no hair restraint while engaging in food preparation.
Shelf with rust that has pitted the surface.Shelf under prep table in kitchen.
Time/temperature control for safety food thawed in an improper manner. Frozen lobster tail stored in standing water. Manager stored under running water during inspection
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink near entrance used to thaw uncooked shrimp. Handwashing sink used to store wet towel.
Manager or person in charge lacking proof of food manager certification. Manager at the time of inspection did not have proof of manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have test kit to test triple sink.
Spray bottle containing toxic substance not labeled. Chemical bottle not labeled degreaser under prep table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the beverages.
Floor soiled/has accumulation of debris. Floor soiled with trash debris in the walk in freezer. Kitchen floors soiled with food debris.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Lobster tail seen sitting in water no longer frozen in handwashing sink at 57F. Operator stated placed in sink for 15 minutes.Operator placed in walk in cooler.
Ice buildup in reach-in freezer in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
Light not functioning. Near water heater where chemicals are stored.
Wet mop not stored in a manner to allow the mop to dry. Mop stored to dry in bucket. Operator moved.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on side of hand washing sink. Operator moved.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then proceeded to handle clean pots without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed muscle (52F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in walk-in freezer to rapid cool.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach-in cooler across from cook line, hard boiled eggs (48F @ 4:15- Cooling since 1:00, second temperature 49F at 5:10). Items were being cooled with cover on in a deep plastic pan. Per operator, cooler was also in defrost mode. Item separated and moved to walk-in cooler to rapid cool.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Huan Z. expired 1/18/2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk-in cooler and freezer, employee item not separated from restaurant item.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at wait station, scoop handle not stored above lemon wedges. PIC removed and stored appropriately.
Nov 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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. Observed 0ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hard boiled eggs (122F - Hot Holding). Per operator items have been out of temperature for approximately 1 hour. Employee placed eggs to be reheated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler soup cooked 10/21 not date marked. Employee date marked.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion sauce in walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal stored next to restaurant items in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use rubber spatula stored in standing water at 75F.
Stored food not covered. Observed cheese cake stored uncovered in low boy freezer across from cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed next to hand wash sink at expo line. PIC removed and stored appropriately.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to cooked wings and hush puppies. Employees removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oyster (44-45F - Cold Holding) in low boy cooler across from back exit path way. Per operator, item was placed in cooler approximately 2 hours prior to inspection. Item placed in walk-in to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (112F - Hot Holding). Per operator, item has been out of temp for approximately 45mins. Operator placed rice to be reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense cooked chicken.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table across passage way leading to back exit. PIC removed bottle from prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored at 78F.
Stored food not covered. Observed cooked wings and hush puppies stored uncovered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between use. PIC placed wiping cloth in sanitizing solution.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter and garlic (130F - Hot Holding); tomatoes sauce (125F - Hot Holding). Per operator, items have been out of temperature for approximately 30 mins prior to inspection. Manager turned up temperature on crockpot to allow reheating. Second temperature melted butter and garlic 181F; tomatoes sauce 176F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Three compartment sink/WC Observed no test kit used to check sanitizer.
No soap provided at handwash sink. - Kitchen Observed handwashing sinks with no soap. Employee replenished soap.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing window cleaner.
Reach-in cooler shelves with rust that has pitted the surface. - observed reach in cooler across from cooking unit with rusted shelves.
Stored food not covered. - Standing cooler next across from cooking unit Observed slices of cake and chicken stored uncovered in reach in cooler.
Time/temperature control for safety food thawed in an improper manner. - Kitchen Observed fish thawed at room temperature. Educated manager about acceptable methods of thawing. Employee placed fish to be thawed under running water.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.