FATTY CRAB
2000 NW 87 AVE STE 7, Doral FL 33172 · 561-827-3163
Last inspected Jan 8, 2026 · 8 visits since August 2023
AUG 23
AUG 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25 to 30 live flies in the in the air and some landing on a trash container located next to the dish machine in the ware washing room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep areas and ware washing.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed pack inside at cook line over wok station, staff removed it.
Silverware/utensils stored upright with the food-contact surface up. Observed at front counter service station table.
Jul 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab legs (70F - Cold Holding) at preparation table kitchen line, as per kitchen manager for two hours, manager moved crab legs into reach-in freezer for rapid cooling, rested temperature 45-50°F within an hour.
Clam/mussel/oyster tags not marked with last date served. Observed oysters tags not dated with last date of serving, not oyster available at the time of inspection observed.
Handwash sink used for purposes other than handwashing. Observed several items stored inside handwashing sink by kitchen line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and 3 compartment sink, not test strip available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area, ware washing and storage.
Floor area(s) covered with standing water. Observed plastic cooking at beverage walk-in cooler.
Floor soiled/has accumulation of debris. Observed garbage enclosure under and around 3 compartment sink. Observed at walk-in freezer unit.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed under water that was barely running/dripping.
Wall soiled with accumulated grease, food debris, and/or dust. Observed garbage enclosure under and around 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation area, cooking line and ware washing.
Floor soiled/has accumulation of debris. Observed soiled floor area next to mop sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line hood.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed small reach in freezer with heavy ice buildup at kitchen preparation area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Unnecessary items/unused equipment on the premises. Observed several discarded equipment and other items nearby walk-in cooler entrance.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed over serving window at cook line area.
Working containers of food removed from original container not identified by common name. Observed several sauce containers at kitchen area.
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 2 high priority.
2 High priority8 Intermediate14 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25 to 30 live flies in the in the air and some landing on a trash container located next to the dish machine in the ware washing room.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink at bar area at 0ppm.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
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 person in charge with an expired Food Manager Certificate Zuan Fang Guan 01/18/2020.
Handwash sink used for purposes other than handwashing. Observed working container stored inside handwashing sink at ware washing area, staff removed the container.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at handwashing sink by ware washing area, staff provided a new roll.
No soap provided at handwash sink. Observed at handwashing sink by ware washing area.
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation area, cooking line and ware washing.
Employee personal food not properly identified and segregated from food to be served to the public. Observed a container with employee food stored at walk-in cooler.
Floor soiled/has accumulation of debris. Observed soiled floor area next to mop sink.
Food stored on floor. Observed 4 cooking oil containers stored in the floor, staff relocated containers to a rack.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line hood.
Ice bucket/shovel stored on floor between uses. Observed two ice buckets stored on the floor, staff relocated the buckets to a rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed small reach in freezer with heavy ice buildup at kitchen preparation area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Unnecessary items/unused equipment on the premises. Observed several discarded equipment and other items nearby walk-in cooler entrance.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed over serving window at cook line area.
Working containers of food removed from original container not identified by common name. Observed several sauce containers at kitchen area.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sinks at men's bathroom and ware washing area. Manger replenished paper towels.
No soap provided at handwash sink. Observed at hand sink at ware washing and bar areas. Manager replenished soap c
Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Coached manager on proper oyster tag maintenance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine bin with a black substance like mold buildup
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceilings/ac vents all throughout kitchen working areas, halls and storage areas.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in floor drain at bar area.
Unnecessary items/unused equipment on the premises. Observed slicer underneath shelf at warehouse washing area. Observed several steam tables stored near walk in cooler. As per manager, items are no longer utilized.
Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy soiled walls all throughout the kitchen preparation reas/ ware washing and preparation sinks.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority8 Intermediate11 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cajun sauce (47F-53F Cooling) at walk in cooler. As per cook, product was prepared in the previous night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed covered cooked pasta 90F Cooling at walk in cooler, as per cook product cooked more than two hours prior. Advised cook to reheat product to 165F.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Repair technician arrived during inspection. Machine retested at 50 ppm
Food with mold-like growth. See stop sale. Observed a container of crab sauce with visible mold like growth inside reach in cooler at cook line.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 flying insects in air at ware washing area. Observed approximately 30 live flying insects resting on shelf and unused slicer at ware washing area underneath dish machine.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting lemons and touching personal phone going back to cut lemons without washing hands and changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cajun sauce (47F-53F Cooling) at walk in cooler. As per cook, product was prepared in the previous night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cakes (51F - Cold Holding); sauce with fresh garlic (51F- Cold Holding); raw catfish (49 F - Cold Holding); squid rings (48F- Cold Holding) at preparation cooler across from stove. As per manager, items placed inside unit on previous days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cakes (51F - Cold Holding); sauce with fresh garlic (51F- Cold Holding); raw catfish (49 F - Cold Holding); squid rings (48F- Cold Holding) at preparation cooler across from stove. As per manager, items placed inside unit on previous days.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed container of oysters at walk in cooler missing tag. Manager placed tag inside container.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler soiled with food debris under preparation table at kitchen rear. Observed soda nozzles soiled with black substance at server station. Observed interior of sliding door reach in cooler at bar heavily soiled.
Handwash sink used for purposes other than handwashing. Obviously ice buckets stored inside hand sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sinks at men's bathroom and ware washing area. Manger replenished paper towels.
No soap provided at handwash sink. Observed at hand sink at ware washing and bar areas. Manager replenished soap c
Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Coached manager on proper oyster tag maintenance.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ob establishment serving raw shucked oysters and not oyster consumer advisory. Operator was provided with oyster consumer advisory by email, operator printed and posted on wall at dining area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine bin with a black substance like mold buildup
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceilings/ac vents all throughout kitchen working areas, halls and storage areas.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Observed all throughout kitchen preparation areas/dishwasher area and halls.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy accumulation of grease on hood walls/filters.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored inside soiled holster by ice machine. Manager removed scoop and took to ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of ice scoop holster soiled with black substance. Observed exterior of ice buckets soiled with black substance near warehouse washing area.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in floor drain at bar area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink next to standing freezer at kitchen line.
Unnecessary items/unused equipment on the premises. Observed slicer underneath shelf at warehouse washing area. Observed several steam tables stored near walk in cooler. As per manager, items are no longer utilized.
Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy soiled walls all throughout the kitchen preparation reas/ ware washing and preparation sinks.
Aug 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Handwash sink used for purposes other than handwashing. Observed container stored inside hand wash sink inside kitchen. Operator removed container.
Spray bottle containing toxic substance not labeled. Observed spry bottle with sanitizer not labeled at front counter. Operator labeled it.
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 plastic cups stored inside flour and sugar containers under prep table inside kitchen. Operator removed them.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling tiles in back kitchen.
Food not stored at least 6 inches off of the floor. Observed shrimps containers stored on Walk in cooler floor. Operator removed container from floor.
Food stored on floor. Observed plastic oil container and bottles of water stored on liquor room floor. Operator removed them from floor.
Ice bucket/shovel stored on floor between uses. Observed buckets by ice machine in back kitchen. Operator removed them.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 80°F on reach in freezer inside kitchen. Operator removed water.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table inside back kitchen. Operator removed towel.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior over prep table inside kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in coolers gaskets.
Standing water in bottom of reach-in-cooler. Observed inside both reach in coolers inside kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen. Operator stored them inside bucket with sanitizer.
Aug 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate15 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw calamari inside reach in cooler by steam box. Operator stored them correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (45 F - Cold Holding) on cooked line. As per Operator container has been outside for 1 hour. Operator placed container inside reach in cooler in order to cool down garlic and oil.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate Probe Thermometer. Operator was trained by Inspector how to calibrate Probe Thermometer.
Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside rice container by offering. Operator removed it.
Ceiling tile missing. Observed in dining room by restrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in back kitchen.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on kitchen floor. Operator removed them from floor and placed them in order to be washed and sanitized.
Employee with no hair restraint while engaging in food preparation. Observed employees engaged with food preparation without hair restraints inside kitchen. Employees put hats.
Floor area(s) covered with standing water. Observed in back kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in back kitchen
Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed it.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on back kitchen floor. Operator removed them from floor.
In-use wet wiping cloth/towel used under cutting board. Observed on prep table inside kitchen. Operator removed towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in freezer gaskets in front of deep fryers in kitchen. Also, observed soiled Walk in cooler gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior in front of deep fryers in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler by ice machine.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler by cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black dust on wall in back kitchen.
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.