What is Crafty Crab Cajun Seafood Restaurant's health inspection score?

Crafty Crab Cajun Seafood Restaurant has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crafty Crab Cajun Seafood Restaurant last inspected?

Crafty Crab Cajun Seafood Restaurant was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crafty Crab Cajun Seafood Restaurant have?

Crafty Crab Cajun Seafood Restaurant has 99 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crafty Crab Cajun Seafood Restaurant safe to eat at?

Crafty Crab Cajun Seafood Restaurant has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Crafty Crab Cajun Seafood Restaurant serve?

Crafty Crab Cajun Seafood Restaurant serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Crafty Crab Cajun Seafood Restaurant

Name: Crafty Crab Cajun Seafood Restaurant
Address: 15911 BISCAYNE BLVD, North Miami Beach, 33160
Rating: 0

15911 BISCAYNE BLVD, North Miami Beach

Last Inspected: 4/21/2026

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0Poor

Seafood•Sunny Isles

Ranked #194 of 197 in Sunny IslesBetter than 48% of seafood restaurants

Stable

4 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

24.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

16x

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-234

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-47 pts

Potential hazards • 5 pts each

Basic

-32 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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15911 BISCAYNE BLVD, North Miami Beach, FL 33160

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Violation Timeline

Jan 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jan

Sep 2025

1 inspections

3 high priority

7 intermediate

11 basic

Apr 2026

2 inspections

17 high priority

20 intermediate

34 basic

Apr

Inspection History

4 records on file

2 Routine - Food1 Complaint Full1 Routine

Apr 26

Routine - Food InspectionLatestCall Back - Admin. complaint recommended

5 High9 Med17 Basic

31 total6 risk factors

0/100inspection score

−184 pts

High Priority (7)

−130 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20
35AInsects, rodents, or pests present−10

Intermediate (4)

−30 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized(3x)−15

Basic (5)

−24 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
28Sewage/waste water not properly disposed(3x)−6
33Garbage/refuse not properly handled; premises not maintained(2x)−4
48Gas appliances not safe; boiler certificate not current−2

Base deductions−184 pts

Risk factor bonus (6× +5)−30 pts

Apr 26

Routine - Food InspectionAdministrative complaint recommended

12 High11 Med17 Basic

40 total6 risk factors

0/100inspection score

−274 pts

High Priority (7)

−220 pts

01AFood obtained from unapproved source(4x)Risk Factor−40
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(9x)Risk Factor−90
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20
35AInsects, rodents, or pests present−10

Intermediate (4)

−30 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized(3x)−15

Basic (5)

−24 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
28Sewage/waste water not properly disposed(3x)−6
33Garbage/refuse not properly handled; premises not maintained(2x)−4
48Gas appliances not safe; boiler certificate not current−2

Base deductions−274 pts

Risk factor bonus (6× +5)−30 pts

Sep 25

Complaint Full InspectionWarning Issued

3 High7 Med11 Basic

21 total5 risk factors

0/100inspection score

−148 pts

High Priority (6)

−110 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followed(4x)Risk Factor−40
08BFood not protected during preparation/storage/display−10

Intermediate (4)

−30 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(3x)−15

Basic (2)

−8 pts

02DFood not properly labeled or not in original container(3x)−6
28Sewage/waste water not properly disposed−2

Base deductions−148 pts

Risk factor bonus (5× +5)−25 pts

Jan 23

Routine Inspection

1 High1 Med5 Basic

7 total

75/100inspection score

−44 pts

High Priority (3)

−30 pts

02Inadequate cold holding temperature−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (2)

−10 pts

12Employee not following handwash procedures−5
14Employee handling food with bare hands−5

Basic (2)

−4 pts

31Non-food contact surfaces soiled−2
41Plumbing in disrepair−2

Base deductions−44 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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