What is Crab DU Jour's health inspection score?

Crab DU Jour has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crab DU Jour last inspected?

Crab DU Jour was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crab DU Jour have?

Crab DU Jour has 77 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crab DU Jour safe to eat at?

Crab DU Jour has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Crab DU Jour serve?

Crab DU Jour serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Crab DU Jour

Name: Crab DU Jour
Address: 3201 N MIAMI AVE STE 106, Miami, 33127
Rating: 41

3201 N MIAMI AVE STE 106, Miami

Last Inspected: 2/26/2026

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0Poor

Seafood•Little Haiti

Ranked #451 of 490 in Little HaitiBetter than 58% of seafood restaurants

Improving

6 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

12.8

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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

+23 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 39/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (41/100) which is computed during our regular data sync.

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

3201 N MIAMI AVE STE 106, Miami, FL 33127

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Violation Timeline

Sep 2022

1 inspections

5 high priority

2 intermediate

11 basic

Sep

Nov 2022

1 inspections

1 high priority

1 intermediate

5 basic

Nov 2025

1 inspections

1 high priority

5 intermediate

8 basic

Nov

Feb 2026

3 inspections

3 high priority

6 intermediate

29 basic

Inspection History

6 records on file

2 Complaint Full2 Routine - Food2 Complaint

Feb 26

Complaint Full InspectionLatestCall Back - Extension given, pending

1 Med10 Basic

11 total1 risk factor

75/100inspection score

−55 pts

High Priority (1)

−30 pts

03FTime as a Public Health Control not followed(3x)Risk Factor−30

Intermediate (3)

−15 pts

02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5

Basic (5)

−10 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Feb 26

Complaint Full InspectionAdministrative complaint recommended

2 High1 Med12 Basic

15 total3 risk factors

41/100inspection score

−82 pts

High Priority (3)

−50 pts

01AFood obtained from unapproved sourceRisk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (4)

−20 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5

Basic (6)

−12 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed−2
45Fire extinguishing equipment not provided/maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−82 pts

Risk factor bonus (3× +5)−15 pts

Feb 26

Routine - Food InspectionCall Back - Admin. complaint recommended

1 High4 Med7 Basic

12 total4 risk factors

51/100inspection score

−73 pts

High Priority (4)

−50 pts

01AFood obtained from unapproved sourceRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−15 pts

04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (3)

−8 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed(2x)−4
48Gas appliances not safe; boiler certificate not current−2

Base deductions−73 pts

Risk factor bonus (4× +5)−20 pts

Nov 25

Routine - Food InspectionWarning Issued

1 High5 Med8 Basic

14 total4 risk factors

44/100inspection score

−77 pts

High Priority (4)

−50 pts

01AFood obtained from unapproved sourceRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−15 pts

04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (3)

−12 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed(3x)−6
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−77 pts

Risk factor bonus (4× +5)−20 pts

Nov 22

Complaint Inspection

1 High1 Med5 Basic

7 total

75/100inspection score

−55 pts

High Priority (4)

−40 pts

01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
02Inadequate cold holding temperature−10
08Food-contact surfaces not properly sanitized−10

Intermediate (3)

−15 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5

Base deductions−55 pts

Sep 22

Complaint Inspection

5 High2 Med11 Basic

18 total

18/100inspection score

−122 pts

High Priority (9)

−90 pts

01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
05No plan review submitted/approved−10
06Handwash sink not accessible−10
08Food-contact surfaces not properly sanitized−10

Intermediate (4)

−20 pts

14Employee handling food with bare hands−5
16DBPR violation code 16−5
23DBPR violation code 23−5
23DBPR violation code 23−5

Basic (6)

−12 pts

32Bathroom not clean or properly supplied−2
35Live animals present−2
36Trash containers not covered−2
36Trash containers not covered−2
50Single-service items reused−2
53No licenses/permits displayed−2

Base deductions−122 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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