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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CRAFTY CRAB in MARGATE currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 24, 2026. Across those visits, inspectors documented 11 total violations — 1 critical, 4 major, 6 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 24, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CRAFTY CRAB has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf next to clean pans at cookline.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
- [35B-02-4] Insect control device installed over food preparation area/hand wash station. Bug zapper installed over hand wash sink in kitchen. Discussed with manger to move away from sink and food preparation areas.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [11-07-5] 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. Manager could not name all 6 Foodborne Illnesses when questioned. Bulletin provided.
- [11-27-4] 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. Bulletin provided to be posted.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, raw shrimp container over open sour cream and cooked crab legs. Employee rearranged to separate correctly.
- [11-26-1] 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. No signed reporting agreements for several new employees. Bulletin provided to be signed by employees as they can.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mops stored head in mop buckets in kitchen.
- [12B-02-4] Employee eating in a food preparation or other restricted area. At start of inspection, employee eating meal by cookline. Employee left kitchen to finish eating.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in kitchen glassfront cooler heavily rusted.
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