DAVIE, FL. A state inspector walked into Mr & Mrs Crab Seafood on West State Road 84 on June 8 and found food not cooked to the minimum required temperature at a restaurant where shellfish sit at the center of the menu. That was one of seven high-severity violations documented that day. The restaurant was not closed.
The June 8 inspection produced zero intermediate violations and zero basic violations. Every single citation was high-severity, the category Florida regulators reserve for conditions most directly linked to foodborne illness outbreaks.
What Inspectors Found
The undercooking violation sits at the top of that list for a reason. At a seafood restaurant, the failure to reach required minimum temperatures means pathogens including Salmonella and Vibrio, a bacterium that lives naturally in shellfish, can survive on a plate delivered to a customer.
The shellfish traceability violation compounds that risk. Without adequate shell stock identification records, there is no way to trace oysters, clams, or mussels back to their harvest source if a customer gets sick. That paper trail is not a bureaucratic formality. It is the mechanism that allows a public health investigation to stop an outbreak before it spreads.
The employee illness-reporting failure rounds out a dangerous trio. An employee who does not report symptoms of illness, or is not required to, can transmit Norovirus and other pathogens directly to food before anyone knows there is a problem.
The person in charge was either absent or not performing supervisory duties, which inspectors documented as its own high-severity violation. That finding matters because active managerial oversight is what typically catches the other six problems before an inspector does.
What These Violations Mean
The combination of undercooking and no consumer advisory is particularly pointed at a seafood restaurant. Florida requires that menus or table notices warn customers when foods are served raw or undercooked, specifically to protect elderly diners, pregnant women, young children, and anyone with a compromised immune system. Without that advisory, a customer who would have ordered their crab fully cooked has no way to know they should ask.
Improper handwashing technique is a violation that often gets dismissed as a technicality. It is not. Studies show that incorrect handwashing, wrong duration, skipping the wrist, not using soap throughout, leaves measurable contamination on hands even after a wash attempt. At a restaurant where employees handle raw shellfish and then prepare other foods, hands are a direct transfer route for bacteria like Vibrio and E. coli.
Food contact surfaces that are not properly cleaned and sanitized function the same way. Cutting boards, prep tables, and utensil surfaces that carry residue from prior food handling become the bridge between raw product and a finished dish. At a seafood operation, where cross-contamination between raw shellfish and ready-to-eat items is a documented outbreak pathway, that violation is not a minor housekeeping note.
Taken together, all seven violations at Mr & Mrs Crab Seafood on June 8 describe a kitchen where multiple independent safeguards broke down at the same time, with no one in a supervisory role catching any of them.
The Longer Record
The June 8 inspection was not an anomaly. State records show 22 inspections on file for this location, with 195 total violations accumulated across that history.
The most direct prior comparison is the inspection from May 14, 2024, which also produced seven high-severity violations, the same count as June 8. That visit was followed a week later, on May 21, 2024, by a single high-severity citation, suggesting a correction was made but the underlying conditions returned.
The pattern since then is consistent. The December 2025 inspection found four high-severity and three intermediate violations. The October 2025 inspection found three high and four intermediate. The February 2025 inspection found four high and one intermediate. A clean inspection in February 2026 briefly interrupted the sequence. Four months later, the restaurant was back to seven high-severity violations.
The restaurant has never been emergency-closed in its inspection history on record. The June 8 inspection, the worst the location has seen since at least May 2024 by high-severity count, did not change that.
Still Open
Florida's inspection system allows restaurants to remain open after high-severity violations if inspectors determine the conditions do not pose an immediate threat requiring emergency closure. The state's threshold for an emergency shutdown is a specific finding of imminent danger to public health.
Seven high-severity violations, including undercooking, missing shellfish records, and an employee illness-reporting failure, did not meet that threshold on June 8 at Mr & Mrs Crab Seafood.
The restaurant was open for business when the inspector left.