CRAFTY CRAB
147 N CONGRESS AVE, Boynton Beach FL 33426 · 561.866.8248
Last inspected Aug 10, 2026 · 7 visits since December 2023
NOV 24
MAY 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed during course of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,420
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024001683 | Dec 15, 2023 | Jul 1, 2024 | $800 |
| 2--2023039366 | Jun 29, 2023 | Sep 18, 2023 | $600 |
| 2--2023011158 | Jan 26, 2023 | Mar 28, 2023 | $320 |
| 2--2018036951 | Jun 18, 2018 | Aug 6, 2018 | $300 |
| 2--2016037725 | Aug 9, 2016 | Aug 25, 2016 | $400 |
Inspection history
7 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over fully cooked sausage at walk in cooler. Operator stored products properly.
Toxic substance/chemical improperly stored. Soap stored over margarine at storage shelf near cook line. Operator stored products properly.
Establishment not maintaining mussel tags for 90 days. Educated operator on proper shellfish tag procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized.
Show the remaining 2 findings ▾
Mussel tags not marked with last date served. Educated operator on proper shellfish tag procedures.
No soap provided at handwash sink. Hand wash sink by triple sink.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed during course of inspection.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and raw seafood over milk and sauces at cook line flip top cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk dredge (68F - Cold Holding) Observed on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. table top steam well: marinara (111F - Hot Holding); clarified butter (111F - Hot Holding) Per operator, products out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At all 3 hand sinks in kitchen.
No soap provided at handwash sink. Hand sink by triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over flip top cooler at cook line.
Equipment in poor repair. Internal plastic guard of ice machine chipped and broken.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Food stored on floor. Liquid margarine and seasoning mix stored on floor at cook line.
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Cook washed hands with no soap entering kitchen from outside and began working with food. Cook went to wash hands with soap.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during the inspection.
Bowl with no handle used to dispense calamari on cook line. Operator removed bowl.
Boxes Raw beef and crab stored on floor in walk in freezer. Operator placed items on a shelf.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cook drank from a soda can, touching rim where his lips had touched, then engaged in food preparation, cooking crab legs and shrimp without washing hands first. Cook went to wash his hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 49F-51F, in right flip top cooler on cook line.cooked yesterday. Wings are stored on top of pans not reaching into the cold air. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 49F-51F, in right flip top cooler on cook line.cooked yesterday. Wings are stored on top of pans not reaching into the cold air.
Handwash sink not accessible for employee use at all times steel wool stored in sink. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Operator segregated and marked.
Employee soda can on a food preparation table at cook line. Cook removed.
In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 78F, next to rice cooker. Operator discarded.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 employees walked into kitchen, one started to place food in pans, while the other employee started to wash dishes without washing their hands first. Both employees washed their hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans and utensils in triple sink without sanitizer.
Raw shell eggs stored over ready-to-eat cooked clams and mussels, in reach in cooler at cook line. Operator removed eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, garlic butter 54F, left out at room temperature on cook line for approximately 1 hour. Cook placed items in refrigerator.
Employee washed hands in a sink other than an approved handwash sink, when entering kitchen to begin working with food on cook line. Employee went to wash hands in prep sink without soap. Employee washed his hands in hand sink with soap.
Food-contact surface soiled with food debris, mold-like substance or slime soda gun at bar. Operator cleaned and sanitized.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink next to back door has no hot water. Hot water shut off. Manager turned hot water on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection.
Frozen oysters and shrimp stored on floor in walk in freezer.
In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 76F. Operator discarded water.
Opened cook beverage can in a cold holding unit with food to be served to customers in 2 door reach in cooler on cook line. Cook removed can.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Walk in cooler - boiled eggs (45F-47F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-47F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale.
Employee with no hair restraint while engaging in food preparation - employee preparing rice no hair net.
Insect control device installed over food preparation area. Bug zapper above food grinder - operator removed zapper.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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. Walk in cooler - boiled eggs (45F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Clam/mussel/oyster tags not marked with last date served. Reviewed proper date marking of oysters last date used.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Next to soda station.
Food not stored at least 6 inches off of the floor. Walk in freezer - cases of French fries on floor.
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.