Naked Crab
Last inspected: Mar 26, 2026
70
Score
Public records show 11 inspections at Naked Crab stretching back to 2023. Naked Crab was last inspected on Mar 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 80, which Naked Crab's 70 doesn't quite reach. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dishwasher area. **Warning** - From follow-up inspection 2026-03-26: Observed same **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in preparation area. **Warning** - From follow-up inspection 2026-03-26: Observed same **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line, cutting board with black like cut marks. **Warning** - From follow-up inspection 2026-03-26: Observed same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dry goods storage shelf. with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-03-26: Observed same **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dumpster room door, doesn't closed properly, next to preparation area. **Warning** - From follow-up inspection 2026-03-26: Observed same **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dishwasher area. **Warning** - From follow-up inspection 2026-03-26: Observed same **Time Extended**
31B-04-4
70
Mar 17, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
41
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
55
Mar 13, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (106F - Hot Holding); grilled onion pepper mix (110F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately 2 hours. Employee put foods on grill to reheat to 165F for hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// liquid egg (46F - Cold Holding); egg whites (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Employee put foods on ice and cooled down to 42F for cold holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above case of sausages inside dairy walk in cooler. Operator properly stored. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at server station. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and ceiling at dish pit area soiled with dirt and mold like substance.
36-27-5
55
Oct 24, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and proceeded to plate ready to eat food without washing hands.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - smoked salmon (48F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item in walk in freezer for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed poached eggs without proper time mark - as per operator item held for approximately 2 hours, operator place time mark for remaining time **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards in kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to cook line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to cook line. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed at dry good room - cup in flour container. Operator removed and stored correctly. **Corrected On-Site**
14-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed at coffee station room - coffee filters stored on top shelf upright and unprotected. **Corrected On-Site**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler.
22-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door next to ice machine with vertical gap between doors.
35B-01-4
33
Feb 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna stored in packaging, inside walk in cooler. Operator removed tuna from packaging. **Corrected On-Site**
06-09-1
95
Sep 26, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags stored without last date served marked on tag. Educated operator on proper shellstock tag procedures.
01C-03-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor by ice machine in back area of kitchen. Employee removed water. **Corrected On-Site**
36-22-4
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 flour bin, handle in contact with flour. Operator removed. **Corrected On-Site**
10-01-5
82
Jun 30, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2023-06-30: Measuring device is on order. **Time Extended**
16-62-1
90
Jun 29, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All TCS foods not portioned or prepared today and held over 4 hours. Prep cooler - portioned Grill chicken (45F - Cold Holding); boiled eggs (46F - Cold Holding); portioned Grill chicken (45F - Cold Holding); portioned boiled eggs (46F - Cold Holding); fried eggs (45F-Cold Holding); ham 45F - Cold Holding) Poduce cooler - créme brûlée (44F-45 - Cold Holding); cooked rice (45F - Cold Holding); cooked pasta (47F - Cold Holding) Hotline drawers - cut melon (64F - Cold Holding); sliced tomatoes (63F - Cold Holding); buttermilk waffle batter (53F - Cold Holding); French toast mix (63F - Cold Holding); turkey bacon 64F - Cold Holding) **Warning**
03A-02-5
High Priority - 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. All TCS foods not portioned or prepared today and held over 4 hours. Prep cooler - portioned Grill chicken (45F - Cold Holding); boiled eggs (46F - Cold Holding); portioned Grill chicken (45F - Cold Holding); portioned boiled eggs (46F - Cold Holding); fried eggs (45F-Cold Holding); ham 45F - Cold Holding) Poduce cooler - créme brûlée (44F-45 - Cold Holding); cooked rice (45F - Cold Holding); cooked pasta (47F - Cold Holding) Hotline drawers - cut melon (64F - Cold Holding); sliced tomatoes (63F - Cold Holding); buttermilk waffle batter (53F - Cold Holding); French toast mix (63F - Cold Holding); turkey bacon 64F - Cold Holding) **Warning**
01B-02-5
High Priority - Employee washed hands with cold water. Operator instructed employee to wash hand with warm water. **Corrected On-Site** **Warning**
12A-19-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in front of walk in coolers. **Warning**
27-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet. **Corrected On-Site** **Warning**
13-07-4
45
Jan 27, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In protein walk in (B), packages of smoked salmon above container of cooked shrimp. Employee moved shrimp to separate shelf to keep raw above raw. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of raw fish above cases of cooked meatballs. Employee moved meatballs to separated shelf. **Corrected On-Site**
08A-02-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Digital gauge reading 155F on rinse cycle, no color change on thermal label. Booster heater found to be turned off. Booster turned on and reran machine. Thermal label changed color and rinse reading above 180F on gauge. **Corrected On-Site**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
61
Frequently Asked Questions
When was Naked Crab last inspected?
The most recent health inspection at Naked Crab on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Naked Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Naked Crab.
How does Naked Crab compare to other restaurants in Fort Lauderdale?
Naked Crab most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Naked Crab's inspection record improved over time?
Yes. Recent inspections at Naked Crab have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Naked Crab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Naked Crab inspected?
Based on the inspection history on file, Naked Crab is inspected around three times per year on average.
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