CRAFTY CRAB
5379 W ATLANTIC AVE, Margate FL 33063 · 786-252-2412
Last inspected Aug 24, 2026 · 13 visits since July 2023
MAY 25
SEP 25
JAN 26
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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. Bulletin provided to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027621 | Feb 20, 2026 | May 19, 2026 | $400 |
| 2--2024006079 | Jan 19, 2024 | Sep 11, 2024 | $200 |
| 2--2024007149 | Jan 19, 2024 | Jun 10, 2024 | $200 |
Inspection history
13 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, raw shrimp container over open sour cream and cooked crab legs. Employee rearranged to separate correctly.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager could not name all 6 Foodborne Illnesses when questioned. Bulletin provided.
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. Bulletin provided to be posted.
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. No signed reporting agreements for several new employees. Bulletin provided to be signed by employees as they can.
Show the remaining 7 findings ▾
Non-pitting surface rust on food-contact equipment. Shelves in kitchen glassfront cooler heavily rusted.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf next to clean pans at cookline.
Employee eating in a food preparation or other restricted area. At start of inspection, employee eating meal by cookline. Employee left kitchen to finish eating.
Insect control device installed over food preparation area/hand wash station. Bug zapper installed over hand wash sink in kitchen. Discussed with manger to move away from sink and food preparation areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Wet mop not stored in a manner to allow the mop to dry. Mops stored head in mop buckets in kitchen.
Feb 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found Observed 6 flying insects: 2 flying insects landing on carbonated box beverage rack, in kitchen 1 flying insect landing on raw whole fish on kitchen flip top, in kitchen. Operator explained raw fish is employee food. 3 flying insects near dry storage rack next to a opened sack of red potatoes, in kitchen. Operator killed all flies and sanitized any corresponding area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot pot x3; marinara (122F - Hot Holding). As per operator food not portioned or prepared today. In unit less than 3 hours. Operator turned dial on hot pot to high to reheat food item back to 165F°
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator has janurary tags, does not have feburary tags, but has tags from from march through september of 2025. Tags inconsistent.
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.
Spray bottle containing toxic substance not labeled. Spray bottle filled with pink substance not labeled. Operator labeled sanitizer
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not stored covered or inverted, exposed to dust and debris. Operator inverted
Covered waste receptacle not provided in women's bathroom. Women's closed receptacle not present in 2 stalls
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee's food, whole raw fish, on flip top counter. Operator removed and discarded
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 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. After several Dishwasher (Chlorine 0ppm)
Establishment not maintaining clam/mussel/oyster tags for 90 days. Educated operator on proper tag maintenance
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass cooler at 12:55pm portioned blue cheese 47F ambient cooling 45minutes to 49F at 1:25pm. At this rate proper ambient cooling to 41F in 4 hours will not occur. Operator put blue cheese in freezer for a quick chill
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy food debris on exterior of glass cooler
Reach-in cooler shelves with rust that has pitted the surface. Observed at glass cooler
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen glass cooler raw shrimp over ready to eat sour cream. Operator properly organized
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight mold like substance in kitchen ice bin. Operator cleaned
Dish area shelves with rust that has pitted the surface.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food on shelf in walk in cooler not seperated from sealable food. Operator seperated employee food
Employee with no hair restraint while engaging in food preparation. Employee in kitchen working with food without hair restraint. Employees throughout put on hat
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor of walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and prep table operator removed
Reach-in cooler shelves with rust that has pitted the surface. Observed at kitchen glass coole
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken bar juices in freezer. Operator properly seperated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing cooler; blue cheese (50F - Cold Holding). Per operator item brought out from walk in cooler less than four hours ago. Operator placed blue cheese back in walk-in cooler to cool down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs (120F - Hot Holding). Per operator food out of temperature less than four hours. Introduced time as a public health control to operator.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by char. Operator removed chair.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine contains mold like substance. Operator cleaned
Current Hotel and Restaurant license not displayed. Operator printed license and displayed
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink observed at expo line shelf. Operator moved discarded drink
Employee eating in a food preparation or other restricted area. Employee eating in kitchen expo line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on kitchen prep shelf. Operator removed
Employee with no hair restraint while engaging in food preparation. Employee in kitchen no wearing hair restraint. Employee put on hat
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door
Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler is rust pitted
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shrimp stored over open Conor sour cream. Operator moved sour cream to top shelf
Handwash sink used for purposes other than handwashing. Handwashing sink by walk in freezer blocked with bleach bottle. Operator removed
oyster tags not marked with last date served. Oyster tags not date marked with last day served.
Food stored on floor. In walk in freezer, tub of raw chicken stored on floor. Operator moved to shelf
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags from except one from June 2024. All others over 4 months old.
Food stored on floor. Buckets of sauces and container of fryer oil on kitchen floor.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw scallops above container of cooked crawfish. Employee moved scallops to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At expo fliptop unit, EXPO FLIPTOP UPPER - portioned blue cheese dressing (53F - Cold Holding); portioned ranch dressing (53F - Cold Holding) LOWER - blue cheese dressing (49F - Cold Holding); ranch dressing (49F - Cold Holding); individual applesauce (48F - Cold Holding). Per manager, portioned day before and gallons in cooler for several days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cart at end of cook line under no temperature or time control, cooked potatoes (53F - Cold Holding); cooked corn (52F - Cold Holding). Per employee cooked day before and out of cooler since 1:00pm. Corn and potatoes returned to walk in cooler to rechill and cold hold. 2) At expo fliptop unit, EXPO FLIPTOP UPPER - portioned blue cheese dressing (53F - Cold Holding); portioned ranch dressing (53F - Cold Holding) LOWER - blue cheese dressing (49F - Cold Holding); ranch dressing (49F - Cold Holding); individual applesauce (48F - Cold Holding). Per manager, portioned day before and gallons in cooler for several days. Manager discarded all. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In crock pot at cook line, boiled eggs (118F - Hot Holding. Per employee eggs in unit since opening at 12:00pm. Eggs moved to hot water bath to reheat and unit temperature increased. 2) In crock pots at SERVICE AREA - marinara (54F - Hot Holding); clarified butter (56F - Hot Holding). Both crock pots not turned on. Per employee, prepared day before and out of cooler since 12:30pm. Employee moved to hot line to heat and turned on units.
Clam/mussel/oyster tags not marked with last date served. Tag from June raw oysters not date marked.
Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags from except one from June 2024. All others over 4 months old.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Hand sink at far end of cook line and hand sink by expo fliptop unit.
Employee personal food not properly identified and segregated from food to be served to the public. In expo fliptop lower cooler, multiple employee food items not properly segregated. Manager rearranged cooler to create one side for employee foods only.
Food stored on floor. Buckets of sauces and container of fryer oil on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in container of standing water. Manager dumped water from container.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic single service utensils at dining to go station and at expo service station not stored with all handles facing out. Employee began to rearrange items for proper storage.
Jan 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront cooler, container of raw scallops above containers of cooked crab claws and clams. Manager moved scallops to opposite of cooler with all raw items.
Food stored on floor. Containers of fryer oil on kitchen floor and cases of food items on floor in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside microwave opposite cook line.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. One dented can of ketchup on storage shelf.
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. Dish machine reading 0ppm chlorine. Sanitizer pump is operating but no sanitizer pumping through unit.
Pesticide/insecticide labeled for household use only present in establishment. Can of household insect spray on shelf with paper goods at far end of cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront cooler, container of raw scallops above containers of cooked crab claws and clams. Manager moved scallops to opposite of cooler with all raw items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On prep table at cook line, crock pot with boiled eggs (111-114F - Hot Holding). Per employee prepared and holding since 1:00pm. Eggs removed to be reheated above 165F and unit temperature increased. 2) On lowboy burner at cook line, cooked corn (121F - Hot Holding). Per employee cooked and holding since 1:30pm. Fire turned back on to reheat to 165F for proper holding.
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. Bulletin provided to manager to post.
Establishment not maintaining clam/mussel/oyster tags for 90 days. No current dated tags. All tags over 6 months old.
No probe thermometer provided to measure temperature of food products. No thermometer available.
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. No proof of signatures for new cooks hired less than one month. Bulletin provided to manager to have signed.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup inside ice machine bin.
Buildup of food debris/soil residue on equipment door handles. Glassfront cooler at cook line has soiled doors and handles.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine sanitizer pump is operating but no sanitizer pumping through unit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf above fliptop unit in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone and speaker on shelf next to in use bowls and above fliptop unit. 2) Employee jacket on shelf with single service to go items at far end of kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in kitchen set up with wash sink next to sanitizer sink.
Food stored on floor. Containers of fryer oil on kitchen floor and cases of food items on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and prep table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside microwave opposite cook line.
Unwrapped single-service utensils not presented so that only the handles are touched. Tray of plastic utensils on shelf in service area with handles not all in same presentation.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked potatoes held at cookline at 70 degrees Fahrenheit. Per operator, potatoes removed from walk-in cooler to cookline 2 hours prior to the inspection. Advice operator to place potatoes in refrigerator with ice for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed hard boiled eggs hot held in crockpot at 139 degrees Fahrenheit. Per operator, eggs placed in unit 2 hours prior to inspection. Advice operator to increase the temperature on the unit.
Clam/mussel/oyster tags not marked with last date served. -Observed no marked dates on some oyster tags with last date used.
Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen block with garbage container. Operator relocate container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings stored in walk-in cooler. Per operator, wings were cooked on 07/12/2023. Operator correctly date marked chicken wings.
Accumulation of green mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee wallet stored on food storage shelf next to poen container with baking powder. Operator removed and stored properly
Employee with no hair restraint while engaging in food preparation. -Observed 1 employee engaging in food preparation with no hair restraint.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed case with frozen oysters stored on walk-in freezer floor. Operator removed and stored properly
In-use knife/knives stored in cracks between pieces of equipment. -Observed knives stored between refrigerator and prep table.
Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed a open bag with baking powder.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Observed a drill stored on ice machine that could result in cross contamination. Operator removed and stored properly.
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.