CRAFTY CRAB
18192 NW 27 AVE, Miami Gardens FL 33056 · 305-454-0005
Last inspected Aug 18, 2026 · 12 visits since August 2023
SEP 24
OCT 25
FEB 26
FEB 26
AUG 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023023706 | Jan 23, 2023 | Jun 15, 2023 | $160 |
Inspection history
12 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice cutter in the kitchen soiled. Observed food storage containers heavily soiled.
Records/documents for required employee training do not contain all of the required information. Observed all employee training with missing birthdates.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Mop sink area heavily soiled.
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oysters (63F - Cold Holding/2nd temp:41F); clams (60F - Cold Holding/2nd temp:40F); sausage (57F - Cold Holding/2nd temp:50F); crawfish (60F - Cold Holding/2nd temp:42F); shrimp (59F - Cold Holding/2nd temp:38F); mussels (68F - Cold Holding/2nd temp:42F) stored in the main fridge in the cookline. Operator added ice inside.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice cutter in the kitchen soiled. Observed food storage containers heavily soiled.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen handwashing sink, operator placed new roll.
Records/documents for required employee training do not contain all of the required information. Observed all employee training with missing birthdates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed ice buckets wet nesting. Operator stored properly.
Exterior door has a gap at the threshold that opens to the outside.
Reach-in cooler shelves with rust that has pitted the surface.
Smoking or vaping in an enclosed indoor workplace. Observed customer vaping inside the establishment.
Time/temperature control for safety food thawed in an improper manner. Observed pork belly thawing in room temperature.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Mop sink area heavily soiled.
Worn, torn and/or soiled floors/carpeting. Observed storage floor with old food debris.
Feb 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate8 Basic
Show 18 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (89F - Hot Holding) located at cook line area, as per operator less than one hour. Operator stored inside walk in cooler.
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.
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.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed metal sponge in hand sink at the bar area. Operator removed during inspection.
Lack of toilet tissue at each toilet.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
Ceiling tile missing.
Clams/mussels/oysters removed from original container for long-term storage.
Covered waste receptacle not provided in women's bathroom.
Employee eating in a food preparation or other restricted area. Observed employee personal drink can of Red Bull and orange soda stored inside reach in cooler located cook line area kitchen. Operator discarded during inspection.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed plastics containers with cook oil and seasoning stored directly on floor near exit back door kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Feb 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw calamari in open reach in cooler. Operator properly stored it.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back area.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Provided the poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed boiled eggs (70/66F - Cooling) covered with a plastic wrap in walk in cooler. Operator uncovered.
Handwash sink used for purposes other than handwashing. Observed metal sponge, brush stored in hand sink at the bar station, operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced
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. Employees name Poon, Jason,Bin,Mario and Guo with more than 2 months of being hired.
Carbon dioxide/helium tanks not adequately secured.
Clams/mussels/oysters removed from original container for long-term storage.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed oil container on kitchen floor.
Ice scoop handle in contact with ice.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled, walk in cooler fan cover soiled.
Open dumpster lid.
Single-service articles improperly stored. Observed multiple to go containers on the dry stored area floor.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping on top of food preparation table. Operator removed it.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 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 Dishwasher (Chlorine 0ppm), operator placed new chemical, Dishwasher (Chlorine 50ppm).
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (53F - Cold Holding/2nd temp:48F); shrimp (47F - Cold Holding/2nd temp: 42F); mussels (46F - Cold Holding/2nd temp: 40F) stored in the reach in cooler, as per operator open and closes door continuously throughout the shift, ice was placed over items.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed frozen oysters with tags not kept in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade in the prep area soiled. Observed storage shelves by fryers with accumulated debris. Observed soda gun at the bar with mold like substance. Operator cleaned during the inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets wet nesting. Operator inverted items.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. By the main reach in cooler. Operator cleaned up during the inspection.
Food storage container/container lid cracked or broken. Observed multiple crack containers by the 3 compartment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing fan cover on top of prep table with accumulated dust.
Reach-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed warewashing handwashing sink with pipes leaking in the floor.
Working containers of food removed from original container not identified by common name. Observed chicken flour and fish flour with no name label.
Worn, torn and/or soiled floors/carpeting. Observed floor by the storage room soiled.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (62F - Cold Holding) stored in the reach in cooler for less than 2 hours, as per operator. Operator placed ice over items.
No soap provided at handwash sink. In the kitchen, operator placed new bottle.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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. Observed employee Guo with an expired certificate.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water.
Food stored on floor. Observed corn stored on the floor of the kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gasket soiled in the reach in cooler.
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles improperly stored. Observed to go bags, napkins and cups stored on the floor in the back storage room.
Standing water in bottom of reach-in-cooler. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed crab legs thawing in room temperature, operator turned on water. Observed chicken in standing water. Operator placed items in walk in cooler.
Jul 22, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn (57F - Cold Holding/2nd temp 42F); clam (52F - Cold Holding /2nd temp 40F); shrimp (54F - Cold Holding /2nd temp 41F); craw fish (63F - Cold Holding /2nd temp 42F) stored in the reach in cooler by cook line, due to opening and closing constantly. Items were placed under ice.
Identity of food or food product misrepresented. Observed Pancakes and sausage used as corn dogs.
Food storage container/container lid cracked or broken. Observed multiple containers with cracked lids.
Food stored on floor. Observed tilapia stored on the floor. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface. By the stove.
Time/temperature control for safety food thawed in an improper manner. Observed snow crab and crab legs thawing in room temperature.
Jul 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn (57F - Cold Holding/2nd temp 42F); clam (52F - Cold Holding /2nd temp 40F); shrimp (54F - Cold Holding /2nd temp 41F); craw fish (63F - Cold Holding /2nd temp 42F) stored in the reach in cooler by cook line, due to opening and closing constantly. Items were placed under ice.
Identity of food or food product misrepresented. Observed Pancakes and sausage used as corn dogs.
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. Observed employees named Bin, Guo, Mario hire 6 weeks ago with no knowledge of their responsibilities, operator has employees signed during the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop with no handle in the calamari and chicken containers in the reach in cooler by the fryers. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Red Bull stored on top of a prep table, operator removed.
Food storage container/container lid cracked or broken. Observed multiple containers with cracked lids.
Food stored on floor. Observed tilapia stored on the floor. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon stored in standing water. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface. By the stove.
Time/temperature control for safety food thawed in an improper manner. Observed snow crab and crab legs thawing in room temperature.
Feb 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloves touching her apron and then engaging in food preparation with no handwashing. Educated operator and employee how to properly handle food correctly and wash hands in between different tasks before engaging in food preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn (51F - Cold Holding); boiled potatoes (55F - Cold Holding) on a cart next to cook line, taken out of walk in cooler 1 hour before inspection. Operator placed inside the walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel machine not dispensing correctly.
Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as a scoop in the rice container, in the reach in cooler used for shrimp. Operator removed.
Food stored on floor. Observed boiled potatoes stored on the floor by the cookline. Operator removed and stored properly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at the walk in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler in front of cookline with rusted pitted surface.
Single-service articles improperly stored. Observed plastic cups, bowls and napkins stored on the floor by the exit, operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp (67F - Prepping); squid (53F - Prepping); sausage (63F - Prepping); raw chicken (67F - Prepping); lobster (63F - Prepping) thawing in room temperature by the 3 compartment sink. Operator placed items inside walk in cooler.
Working containers of food removed from original container not identified by common name. Observed flour and rice containers with no name labels, operator placed new labels.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed frozen raw chicken and raw pork and raw fish in the same container bin, out side of its original packaging inside the walk in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with no knowledge on how to wash their hand properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator cleaned during the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed ice bucket wet nesting, operator stored properly.
Food stored on floor. Observed frozen shrimp, cooking oil, cases of corn, bucket of sugar, bucket of salt and bucket of Cajun seasoning stored on the floor in the kitchen. Operator stored properly. Provided handout on how to properly store food.
Observed ice buildup in walk-in freezer.
Observed reach-in cooler shelves with rust that has pitted the surface in front of the cook line.
Single-service articles improperly stored. Observed cases of cups, wet napkins and napkins stored on the floor by the dry storage area. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed crab legs, tilapia and lobster tails in standing still water thawing in the 3 compartment sink. Operator turned on water to keep running.
Wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing gloves and starting to engage in food preparation.
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 touching their phone and apron, left the work station to get a cup of drink and came back to start prepping corn. Educated and showed the employee the correct way to wash their hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grabbing crab meat to plate on fries with bare hand. Stop sale was given. Advise employee to wear gloves every time cooked food is being prepped or plated.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee grabbing crab meat to plate on fries with bare hand. Stop sale was given. Advise employee to wear gloves every time cooked food is being prepped or plated.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed frozen raw chicken and raw pork and raw fish in the same container bin, out side of its original packaging inside the walk in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with no knowledge on how to wash their hand properly.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands in the three compartment sink.
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. Emailed form to operator. Printed during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator cleaned during the inspection.
Handwash sink used for purposes other than handwashing. Obviously employee washing a plate inside hand washing sink.
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. Emailed form to operator. Employee signed during the inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In the kitchen at the entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a container inside shrimp use as a scoop. Operator removed and placed tongs.
Equipment and utensils not properly air-dried - wet nesting. Observed ice bucket wet nesting, operator stored properly.
Food stored on floor. Observed frozen shrimp, cooking oil, cases of corn, bucket of sugar, bucket of salt and bucket of Cajun seasoning stored on the floor in the kitchen. Operator stored properly. Provided handout on how to properly store food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at the reach in coolers at the cook line. Observed 2 fans with accumulated dust on top of prep table. Operator is advised to clean the fan.
Observed ice buildup in walk-in freezer.
Observed reach-in cooler shelves with rust that has pitted the surface in front of the cook line.
Single-service articles improperly stored. Observed cases of cups, wet napkins and napkins stored on the floor by the dry storage area. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed crab legs, tilapia and lobster tails in standing still water thawing in the 3 compartment sink. Operator turned on water to keep running.
Wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
Aug 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. As per operator, all employees hired more than 60 days. Alex Ho, Jack Ho, Daniella Brown, Jetta Yao, Poon Lee, Liu Zhong, Agustin Bernal, and Jacob Carrio.
Buildup of food debris/soil residue on equipment door handles. most coolers.
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.