DirtyFLRestaurant Inspection Data

CRAFTY CRAB

147 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10716894

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Operator segregated and marked. Corrected On-Site
  • 12B-07-4:Basic - Employee soda can on a food preparation table at cook line. Cook removed. Corrected On-Site
  • 10-07-4:Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 78F, next to rice cooker. Operator discarded. Corrected On-Site Repeat Violation
  • 12A-05-4:High Priority - Cook drank from a soda can, touching rim where his lips had touched, then engaged in food preparation, cooking crab legs and shrimp without washing hands first. Cook went to wash his hands. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 49F-51F, in right flip top cooler on cook line.cooked yesterday. Wings are stored on top of pans not reaching into the cold air. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 49F-51F, in right flip top cooler on cook line.cooked yesterday. Wings are stored on top of pans not reaching into the cold air.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times steel wool stored in sink. Operator removed. Corrected On-Site

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8740028

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection. Corrected On-Site
  • 08B-38-4:Basic - Frozen oysters and shrimp stored on floor in walk in freezer.
  • 10-07-4:Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 76F. Operator discarded water . Corrected On-Site
  • 12B-13-4:Basic - Opened cook beverage can in a cold holding unit with food to be served to customers in 2 door reach in cooler on cook line. Cook removed can. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 employees walked into kitchen, one started to place food in pans , while the other employee started to wash dishes without washing their hands first. Both employees washed their hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans and utensils in triple sink without sanitizer.
  • 08A-05-6:High Priority - Raw shell eggs stored over ready-to-eat cooked clams and mussels, in reach in cooler at cook line. Operator removed eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, garlic butter 54F, left out at room temperature on cook line for approximately 1 hour. Cook placed items in refrigerator. **Corrective Action Taken** Repeat Violation
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink, when entering kitchen to begin working with food on cook line. Employee went to wash hands in prep sink without soap. Employee washed his hands in hand sink with soap. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime soda gun at bar. Operator cleaned and sanitized. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink next to back door has no hot water. Hot water shut off. Manager turned hot water on. Corrected On-Site

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8576107

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation - employee preparing rice no hair net.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper above food grinder - operator removed zapper. Corrected On-Site
  • 01B-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. Walk in cooler - boiled eggs (45F-47F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-47F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8361479

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda station.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - cases of French fries on floor. Repeat Violation
  • 01B-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. Walk in cooler - boiled eggs (45F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed proper date marking of oysters last date used. **Corrective Action Taken**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.