CRAFTY CRAB
9511 WESTVIEW DR, Coral Springs FL 33076 · 7542259688
Last inspected Mar 17, 2026 · 12 visits since July 2023
DEC 24
MAR 25
APR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Food with mold-like growth. 3 boxes of corn with mold-like growth stored in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025072804 | Sep 3, 2025 | Nov 3, 2025 | $560 |
| 2--2023040482 | Jul 21, 2023 | Sep 7, 2023 | $400 |
Inspection history
12 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Food stored on floor. Box of vinegar and canned tomatoes stored in contact with kitchen floor.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 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 chlorine 0 Ppm. Ran three cycles. Operator set up three compartment sink. Operator placed service call.
Raw animal food stored over canned/bottled drinks. Observed in lower flip top raw chicken wings stored over a container of milk. Operator stored correctly. Observed in walk-in cooler raw fish stored over bottles of beer. Operator stored correctly.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed in walk-in cooler a container of raw chicken stored on top of a container of shrimp. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler a container of hush puppies stored inside an empty container per operator held out of temperature less than 15 minutes. Operator stated the unit was being cleaned prior to inspection. Operator placed hush puppies in walk-in freezer. Observed on a cart in walk-in cooler cooked potatoes (55F - Cold Holding); cooked corn on the cob (53F - Cold Holding) per operator items were removed from walk-in cooler and left on cook line 2 hours prior to inspection. Operator placed in walk-in freezer. Observed in lower flip top cooler oyster on the half shell (52F - Cold Holding); mussels (51F - Cold Holding); crab legs (49F - Cold Holding) per operator items held out of temperature less than one hour. All items not portion or prepared today. Operator moved items into walk-in cooler to chill.
Clam/mussel/oyster tags not marked with last date served. Observed 1 tag.
Handwash sink used for purposes other than handwashing. Observed ice cubes dumped in handwashing sink by soda dispenser.
No soap provided at handwash sink. Hand washing sink located by dishwasher area. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the right and left side interior of ice machine.
Bowl or other container with no handle used to dispense food. In containers of flour and cornstarch. Operator removed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Box of vinegar and canned tomatoes stored in contact with kitchen floor.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle stored inside lower flip top cooler
Working containers of food (cornstarch)removed from original container not identified by common name Operator labeled.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Container of medicine improperly stored. Bottle of ibuprofen and package of DayQuil cough stored on expo line next to crockpot prep area. Operator reorganized.
Food with mold-like growth. 3 boxes of corn with mold-like growth stored in walk in cooler. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored above ready to eat cooked pasta and whole milk in cook line reach in. Raw lobster tail stored above ready to eat cooked crab legs in walk in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked kielbasa (53F - Cold Holding) not prepared or portioned today stored in bin on top of fill/cooling line in flip top cooler. Per operator, item was moved from walk in cooler less than 2 hours ago. Operator moved items back to walk in cooler to chill.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Commercially processed marinara (117F - Reheating for 1/2 hour at 1:50, 118F at 2:50) reheating in expo line crockpot will not reach 135F within the required 2 hour window at current reheat rate. Operator placed pot on stove to accelerate reheating rate.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (53F - Cooling for 3 hours at 2:10, 53F at 3:00) cooling in overfilled bin in walk in cooler. Operator placed items in freezer to accelerate cooling rate.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on expo line heavily soiled with food debris build up. Operator cleaned.
No paper towels or mechanical hand drying device provided at handwash sink in expo line area and triple sink area.
No soap provided at handwash sink in warewashing area and triple sink area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on expo line and kitchen prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on kitchen prep table.
Food stored on floor. Boxes of crawfish stored on floor of walk in freezer.
Multiple wet wiping cloth not stored in sanitizing solution between uses throughout kitchen prep areas.
Single-service articles improperly stored. Boxes of unwrapped straws stored on bar in customer eating areas. Operator moved items behind bar
Working containers of food removed from original container not identified by common name. Working container of flour not labeled at kitchen cook line. Operator labeled.
Apr 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken wings stored over jug of milk on left cook line flip top. 2. Raw chicken wings stored over containers of margarine in walk in cooler. 3. Raw whole shell eggs stored over containers of ready to dressings and sauces in walk in cooler. Operator reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake (53F - Cold Holding) held at expo line reach in Pepsi cooler. Per operator, item was not prepared or portioned today and was held in cooler overnight. Operator discarded. No other TCS items held in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake (53F - Cold Holding) held at expo line reach in Pepsi cooler. Per operator, item was not prepared or portioned today and was held in cooler overnight. Operator discarded. No other TCS items held in cooler. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on sour cream held on cook line. Item was held a room temperature for less than 2 hours per operator. Operator applied appropriate time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade located at expo area prep tabled heavily soiled with food debris and rust.
Handwash sink used for purposes other than handwashing. Handwashing sink behind used bar used as dump sink and to store strainer. Handwashing sink by warewashing area used to store soiled knifes. Operator removed items.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks at bar and right of ice machine have a max hot water temperature of 83F.
Floor area(s) near mop sink and ice machine covered with standing water.
Floor soiled/has accumulation of debris. Floor area underneath fryer heavily soiled with food debris and grease build up.
Single-service articles improperly stored. Three containers of unwrapped single service straws stored on bar/customer eating area. Operator moved containers behind bar.
Working containers of food removed from original container not identified by common name. Working containers of flour and sugar not labeled near warewashing area.
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Container of medicine improperly stored. Observed employee script medicine on cook line. Operator relocated.
Toxic substance/chemical improperly stored. Observed can of WD40 pan cook line shelf. Operator removed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two outside no vacuum breaker.
Handwash sink not accessible for employee use at all times. 1.Hand wash sink at cook line blocked epithet bucket and multiple knives. Operator removed. 2. Hand washing sink at bar blocked with bowl and wiping clothes.
No chlorine or Quaternary chemical test kits provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products. Observed probe thermometer fall apart during calibration.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees who claim to have food handler training, however no proof on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks. Per operator all prepared 24-48 hours prior. Observed cooked red bliss potatoes, corn on the cob, steamed crab legs. Observed fully thawed shrimp, lobster tails, chicken wings, etc.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed still no hot water at hand washing sink by cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside and outside of warewashing machine.
Employee eating in a food preparation or other restricted area. Observed employee chicken wings stored in cook line cooler. Operator removed.
Food stored on floor. Observed cases of raw shell eggs stored directly on the walk in.floor
Ice buildup in walk-in freezer.
Light shield damaged/in disrepair. Observed broken glass light shield in walk in freezer.
No handwashing sign provided at a hand sink in kitchen used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed extensive food residue on the outside of expo warmer.
Single-service articles improperly stored. Observed a case of to go cups on the floor in expo station. Opypkaced on shelf.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the entrance to the kitchen.
Ice scoop handle in contact with ice. At the soda dispenser. The scoop was corrected
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice cooker, the water was 78F in the bowl with a rice scoop inside of it. The scoop was removed and the water was discarded.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood vents are soiled with heavy grease and dust.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw chicken was stored over unwashed onions. The chicken was moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the fryer station flip top cooler, pasta (46F - Cold Holding); raw chicken (46F - Cold Holding); coleslaw (46F - Cold Holding). The items have been in this cooler less than 2 hours. The item were moved to a working cooler to chill and cold hold
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the entrance to the kitchen.
Buildup of food debris/soil residue on equipment door handles. On the fryer station flip top cooler handles.
Food stored on floor. In the walk in cooler, cases of raw eggs stored on the floor under the racks. In the walk in freezer, cases of raw chicken stored on the floor.
Ice scoop handle in contact with ice. At the soda dispenser. The scoop was corrected
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice cooker, the water was 78F in the bowl with a rice scoop inside of it. The scoop was removed and the water was discarded.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood vents are soiled with heavy grease and dust.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing Observed dish machine chlorine strip not reading. Operator will use 3 compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line- observed plates being stored not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen employee beverage on expo line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen expo line- observed service fork in standing water at 78 degrees F.
Single-service articles improperly stored. Main kitchen at reach in cooler- observed case of 2 ounce containers being stored on the floor.
Soiled dry wiping cloth in use. Main kitchen cold holding unit- observed wiping cloth on cutting boards.
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Jul 20, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At soda station - observed approximately 5 small flying insects landing on soda boxes. At storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters. At dish station observed approximately 5 small flying insects landing on and inside dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf.
Stop Sale issued due to adulteration of food product. At cookline- cart with cooked corn - approximately 1 small fling insect landed on corn - operator discarded - see Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf.
Jul 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At soda station - observed approximately 5 small flying insects landing on soda boxes. At storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters. At dish station observed approximately 5 small flying insects landing on and inside dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf.
Stop Sale issued due to adulteration of food product. At cookline- cart with cooked corn - approximately 1 small fling insect landed on corn - operator discarded - see Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At crockpot warning unit near cookline- cooked eggs 119 at 2:10 to 119F at 2:30 (reheating since 12:30)- as per operator crockpot unit set to warmed - at current rate of reheating food will not reach 165F within remaining time- operator placed on stove to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cart by cookline area- cooked corn 60-69F at 2:15 to 60-69F at 2:30 ( cooling since 12:30), cooked potatoes 53-62F at 2:15to 53-62F ( cooling since 12:30)- food left out at room temperature- at current rate of cooling food will not reach 41F within remaining 4 hours- operator placed in walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Utensils and bucket in handwash sink by kitchen entrance - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by kitchen door entrance - no paper towels.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf.
Employee with no hair restraint while engaging in food preparation. Employee preparing food no hair restraint.
Time/temperature control for safety food thawed in an improper manner. At two compartment sink-a bag of raw shrimp and bag of chicken wings defrosting at room temperature- operator moved to walk in cooler.
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.