Crafty Crab Cajun Seafood Restaurant
Last inspected: Apr 20, 2026
2
Score
Inspectors have visited Crafty Crab Cajun Seafood Restaurant seven times, with records going back to 2023. The latest inspection on file is from Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 21 violations per visit versus roughly seven violations earlier in the record.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited four times.
By comparison, the average North Miami Beach facility scores 72, putting Crafty Crab Cajun Seafood Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
12
Critical latest
11
Major latest
17
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
12 critical violations. 11 major violations. 17 minor violations.
View 40 violations
High Priority - Employee washed hands with no soap. Observed employee wash hands in triple sink without soap. Observed second employee wash hands without soap.
12A-20-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw oysters stored on top of bag of unwashed potatoes inside walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over cooked lobster inside sliding reach in cooler across from cook line. Observed raw whole duck stored over cooked chicken wings inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server scrape dirty dish into trash can then grab food to serve to customer without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (50F - Cold Holding) on cart in kitchen near cook line. Observed garlic butter (50F - Cold Holding); sour cream (51F - Cold Holding) at cook line. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed grill cleaner stored on table next to ice buckets.
41-10-4
High Priority - Container of medicine improperly stored. Observed prescription medication stored on prep table next to plastic wrap in back prep area.
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server enter kitchen and begin to scoop rice for takeout order without first washing hands. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on gloves then begin preparing customer order without first washing hands.
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in triple sink rubbed hands for less than 10 seconds. Observed second employee rubbing hands for less than 10 seconds while washing hands.
12A-17-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab glove off of floor and continue to put on gloves then continue preparing food without washing hands.
12A-29-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating then go to cook line and began preparing customer order without washing hands.
12A-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed all oyster tags not marked with last date served.
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in back prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and scrubbers stored inside hand sink in wait station and next to fryers. Observed squeeze bottles stored inside hand sink at bar. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed no tag for raw oysters stored inside walk in cooler. Operator provided tag. **Corrected On-Site**
01C-01-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working in front of walk in cooler.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta stored inside walk in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - 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 training certificates expired for some employees.
53B-14-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not maintained in chronological order from last date served. **Repeat Violation**
01C-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.
36-32-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside raw calamari in reach in cooler across from cook line.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
36-37-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed raw oysters removed from original container stored inside walk in cooler.
01C-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted on table next to ice machine.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf inside walk in cooler. **Repeat Violation**
08B-49-4
Basic - Food stored on floor. Observed multiple boxes of various foods stored on floor inside walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of sugar with handle in contact with sugar.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Red Bull stored inside reach in cooler with food items across cook line. **Repeat Violation**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line. **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed all reach in cooler shelves soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed all walls soiled in kitchen area. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket.
42-01-4
2
Sep 8, 2025
Complaint Full
3 critical violations. 7 major violations. 11 minor violations.
View 21 violations
High Priority - Observed Employee began working with food after returning from the outside and washing hands. Advised manager that employees must wash hands before handling clean equipment or utensils, or touching unwrapped single-service items. Manager instructed employee to wash hands.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp being stored over cooked crab legs in kitchen reach in cooler. Advised chef and he rearranged. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; cooked corn (59F - Hot Holding); cooked potatoes (76F - Hot Holding) All foods were located on food cart in kitchen area. As per manager all food items was taken from walk in cooler less than an 1 hour prior to inspection.
03A-02-5
Intermediate - Observed oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink in waiter station used as dump sink.
31A-11-4
Intermediate - Handwash sink waiter station not accessible for employee use at all times due to sanitizer bucket being stored inside.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Observed corn prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Cardboard used to line food-contact shelves. Chef removed. **Corrected On-Site**
14-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Located in walk in cooler.
08B-49-4
Basic - Food stored on floor. Observed a pot with potatoes stored on floor in chicken area, cases of corn stored on floor in warewash area and various cases of food stored on floor in walk in freezer.
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed Wall behind rice cooker soiled with accumulated food debris.
36-27-5
Basic - Observed case of takeout cups being stored on floor in waiter station.
25-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
18
Feb 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
82
Aug 9, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135°F; cooked corn of the cob (69F - Hot Holding); cooked potatoes (65F - Hot Holding). All were located on cart in kitchen area. **Repeat Violation** **Warning**
03B-15-5
Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-33-4
55
May 13, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F; cooked corn of the cob (67F - Cold Holding); cooked potatoes (69F - Cold Holding) All were located on cart in kitchen area.
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense sugar.
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed various single service items being stored on floor in kitchen area.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Observed cases of oil and corn being stored on floor in kitchen area and various foods on floor in walk freezer.
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice removed from their original packaging and placed in plastic containers but not labeled.
02D-01-5
52
Oct 4, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed various cleaning supplies being stored in hand washing sink in bar area. Chef removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being stored in container of sugar. Manager discarded. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed bucket of liquid margarine being stored on floor in kitchen area. Chef moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed flour, rice and sugar removed from their original containers placed in plastic containers and not labeled. Manager added label. **Corrected On-Site**
02D-01-5
61
Jan 13, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Crafty Crab Cajun Seafood Restaurant last inspected?
The most recent health inspection at Crafty Crab Cajun Seafood Restaurant on file is from Apr 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Crafty Crab Cajun Seafood Restaurant?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Crafty Crab Cajun Seafood Restaurant.
How does Crafty Crab Cajun Seafood Restaurant compare to other restaurants in North Miami Beach?
Crafty Crab Cajun Seafood Restaurant most recently scored 2 out of 100, which is lower than the North Miami Beach average of 72.
Has Crafty Crab Cajun Seafood Restaurant's inspection record improved over time?
No. Recent inspections at Crafty Crab Cajun Seafood Restaurant have averaged around 21 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Crafty Crab Cajun Seafood Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Crafty Crab Cajun Seafood Restaurant inspected?
Based on the inspection history on file, Crafty Crab Cajun Seafood Restaurant is inspected around two times per year on average.
Nearby Restaurants