CRAFTY CRAB

Name: CRAFTY CRAB
Address: 18192 NW 27 AVE, MIAMI GARDENS, FL, 33056, US
Rating: 73.3

18192 NW 27 AVE, MIAMI GARDENS, FL 33056

License #2336694

🦞 Seafood ℹ️

73.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 18, 2026 · 7 findings · 0 critical

Routine - Food (follow-up)

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Critical

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAFTY CRAB in MIAMI GARDENS currently holds an InspectFL Health Score of 73.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, inspectors documented 21 total violations — 1 critical, 9 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 18, 2026 shows 7 observation rows: no critical rows, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CRAFTY CRAB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice cutter in the kitchen soiled. Observed food storage containers heavily soiled.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed Mop sink area heavily soiled.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed all employee training with missing birthdates.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork belly thawing in room temperature.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice cutter in the kitchen soiled. Observed food storage containers heavily soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed Mop sink area heavily soiled.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed storage floor with old food debris.
[54-01-5] Smoking or vaping in an enclosed indoor workplace. Observed customer vaping inside the establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oysters (63F - Cold Holding/2nd temp:41F); clams (60F - Cold Holding/2nd temp:40F); sausage (57F - Cold Holding/2nd temp:50F); crawfish (60F - Cold Holding/2nd temp:42F); shrimp (59F - Cold Holding/2nd temp:38F); mussels (68F - Cold Holding/2nd temp:42F) stored in the main fridge in the cookline. Operator added ice inside.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed ice buckets wet nesting. Operator stored properly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen handwashing sink, operator placed new roll.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed all employee training with missing birthdates.