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Name: CRAZY CRAB License Number: SEA1625425
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 8800 W SR 84
DAVIE, FL 33324

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/22/2022 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 8 20
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
35A-06-4    Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 5 dead flies on window sill in dining room. **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles, hoods over grills with grease build up. **Warning**
35A-03-4    Basic - Dead roaches on premises. Observed one dead roach I under prep table. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking cup with no lid in dis ware area. **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with food being served to public in reach in cooler, reach in freezer and walk in cooler. **Warning**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone on shelf with clean containers in dish ware area. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Observed standing water on floors at bar area and kitchen area. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. Observed floors throughout dish area, floor drains, behind ovens, behind fryers under equipment with heavy grease build up. **Warning**
08B-38-4    Basic - Food stored on floor. Observed foods, snow crabs, shrimp stored on floor in walk in freezer. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink located next to walk in cooler. used by food employees. **Warning**
02D-01-5    Basic - Observed Working containers of sugar at bar area removed from original container not identified by common name. Observed breaded fish powder, chicken powder, shrimp powder on shelf located in kitchen area area not labeled. Observed bottles of water and wine in kitchen area not labeled. **Warning**
22-20-5    Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the kitchen area. **Warning**
14-01-5    Basic - Observed Bowl or other container with no handle used to dispense food throughout containers for breading products and sauces. **Warning**
23-24-4    Basic - Observed Buildup of food debris/soil residue on equipment door handles, walk in, walk in freezer, gaskets of reach in coolers and walk in. **Warning**
10-20-4    Basic - Observed In-use tongs stored on equipment door handle oven handles between uses. **Warning**
36-64-5    Basic - Observed Objectionable odors in bathroom or other areas of the establishment, cook line, dry storage area, 3 compartment sink area. **Warning**
25-06-4    Basic - Observed Single-service articles to go containers on kitchen shelf .not stored inverted or protected from contamination. **Warning**
08B-12-5    Basic - Stored food not covered. Observed container of snow crabs not covered in walk in freezer. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in dish area with 0 ppm. Discontinue use and set up 3 compartment sink. **Warning**
22-57-6    High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher at bar area not working. Operator stated after running machine that high heat machine is not working and has not worked in quite a while. Do not use, set up 3 compartment sink. **Warning**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5- 10 live flies flying around bar area landing on napkins, cup covers covering nozzles of liquor nozzles and counter of the bar. Observed 3 live flies flying around in dining room landing on tables. Observed 2 live flies flying around cook line not landing on any items Observed 3 or more flies flying around drains in dry storage prep area. Observed 2 or more flies flying around dining room next to kitchen area landing on tables. **Warning**
14-86-1    High Priority - ObservedNon-food grade paper/paper towel used as liner for food container for salmon **Warning**
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Pesticide/insecticide labeled for household use only present in establishment. **Warning**
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw snapper stored over cooked sausage and shrimp in reach in cooler. Adv **Warning**
08A-20-5    High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak in plastic wrap stored over crab in reach in freezer located in kitchen area. Observed raw steak stored over salmon in reach in freezer located in kitchen area. Observed raw poultry stored over cooked mussels in walk in freezer Observed raw chicken stored on top of cheese cake in walk in freezer. **Warning**
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice held at 127°F, for more than 4 hours per operator rice was placed at 11am at rice cooker, first temperature 4:15pm. See stop sale. **Warning**
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice held at 127°F, for more than 4 hours per operator rice was placed at 11am at rice cooker, first temperature 4:15pm. See stop sale. **Warning**
11-07-5    Intermediate - 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. **Warning**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served. **Warning**
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles and soda nozzle holders at the bar area with mold like substance. Observed hand washing sink located at bar area with heavy mold like substance build up on interior of sink, nozzles. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by 3 compartment sink in back area. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located next to 3 compartment sink next to walk in cooler. **Warning**
31A-11-4    Intermediate - Observed Hand-wash sink located at the bar area used for purposes other than handwashing. As a dump sink. **Warning**
31B-06-4    Intermediate - Observed Soap dispenser at handwash sink located at bar area not working/unable to dispense soap. **Warning**
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, tomato sauce, prepared per operator 48 hours with no date marking. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.