What is Crab DU Jour's health inspection score?

Crab DU Jour has a SafeDine safety score of 28 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 April 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crab DU Jour have?

Crab DU Jour has 75 total violations across 6 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 28/100, 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: 28

3201 N MIAMI AVE STE 106, Miami

Last Inspected: 4/16/2026

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0Poor

Seafood•Little Haiti

Ranked #489 of 509 in Little HaitiBetter than 49% of seafood restaurants

Stable

6 inspections

Last: Apr 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

12.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-72

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+2 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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3201 N MIAMI AVE STE 106, Miami, FL 33127

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Violation Timeline

Nov 2025

1 inspections

1 high priority

5 intermediate

8 basic

Nov

Feb 2026

3 inspections

3 high priority

6 intermediate

29 basic

Apr 2026

2 inspections

5 high priority

7 intermediate

11 basic

Apr

Inspection History

6 records on file

4 Complaint Full1 Routine - Food1 Routine

Apr 26

Complaint Full InspectionLatestCall Back - Complied

2 High2 Med4 Basic

8 total2 risk factors

52/100inspection score

−35 pts

High Priority (2)

−20 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (1)

−5 pts

04Facilities inadequate to maintain TCS food temperatures−5

Basic (5)

−10 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed−2
33Garbage/refuse not properly handled; premises not maintained−2
46Exits blocked or locked−2

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Apr 26

Complaint Full InspectionWarning Issued

3 High5 Med7 Basic

15 total3 risk factors

16/100inspection score

−74 pts

High Priority (3)

−40 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (3)

−20 pts

04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized(2x)−10
27Water source not safe; no hot/cold water under pressure−5

Basic (5)

−14 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4
33Garbage/refuse not properly handled; premises not maintained(2x)−4
46Exits blocked or locked−2

Base deductions−74 pts

Risk factor bonus (3× +5)−15 pts

Feb 26

Complaint Full InspectionCall 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 Inspection

1 High5 Med8 Basic

14 total

49/100inspection score

−54 pts

High Priority (1)

−10 pts

01Raw food stored above ready-to-eat food−10

Intermediate (6)

−30 pts

12Employee not following handwash procedures−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (7)

−14 pts

31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2
53No licenses/permits displayed−2
53No licenses/permits displayed−2

Base deductions−54 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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