DirtyFLRestaurant Inspection Data

CRYBABY'S

1 West University Avenue
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10780458

  • N/A:No Violations Were Observed

Inspection Date: 2/14/2025

Inspection #: Visit ID: 8877063

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In the back corner under dish machine. Wall soiled behind dish machine. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent duct above prep area/kitchen. Clean dish rack soiled in dish machine area. Large pipe lining wall under dish machine. Repeat Violation
  • 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. 0ppm, operator primed line and ran machine multiple times but it never tested out over 0ppm. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ranch in walk in cooler, operator moved ranch. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on the bottom part of clean dish storage in dish machine area. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 droppings behind large co2 tank in kitchen and 1 on floor in air conditioning room upstairs. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream dated 1/31.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened carton of liquid egg and milk in reach in cooler in prep area of kitchen.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 soda guns soiled behind the bar. Cutting board that was by dish machine. Interior low boy reach in cooler under grill. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One bottle behind the crybaby bar no label and 2 behind baby js, operator labeled. Corrected On-Site Repeat Violation

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8879437

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8876788

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48F - Cold Holding); cream (49F - Cold Holding); butter (48F - Cold Holding) items in walk in cooler, operator stated door was propped open during bread delivery and prep during the day is extensive. Warning - From follow-up inspection 2024-09-04: Butter 44, cheese 45. Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Soup vide cooking steak. Repeat Violation Warning - From follow-up inspection 2024-09-04: **Time Extended**

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8738773

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic containers no handle in rice flour.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler with deep cut marks.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In mop bucket closet in hallway near restrooms.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall behind prep sink. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans blowing on cooks line. Seasoning dry storage shelves. Interior reach in freezer behind bar next to swinging kitchen doors. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers. Floor soiled under cooking equipment on cooks line.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying in mop closet. 1 fly flying in upstairs liquor storage room.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48F - Cold Holding); cream (49F - Cold Holding); butter (48F - Cold Holding) items in walk in cooler, operator stated door was propped open during bread delivery and prep during the day is extensive. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In prep sink with black hose attached to threaded hose Bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cutting board on reach in cooler stained. Fryer basket soiled.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Soup vide cooking steak. Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles behind bar with green liquid inside, manager stated it is sanitizer and labeled. Corrected On-Site

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8610309

  • N/A:No Violations Were Observed

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8596759

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Warning - From follow-up inspection 2024-02-12: **Time Extended**

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8444466

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape around pipe on wall behind crybaby's bar. Duct tape on reach in cooler gasket in prep area in kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Small cutting boards with deep cut marks behind bar at a baby Js. Reach in cooler in prep area of kitchen the gasket is torn. 1 fryer basket where some of the metal pieces are bent/broken.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Knife in sani bucket at prep area, manager moved knife. Thermometer probe in sanitizer bucket on cooks line.Corrected On-Site Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. 2 light shields above dish machine area in kitchen.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden interior of both bars the wooden pieces. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment in kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. 3 containers on clean dish rack with old labels peeling away.
  • 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. Dish machine in kitchen tested 0ppm, primed line and ran multiple times no change. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bagged liquid pasteurized egg. Raw fish over bread in reach in freezer.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carton of heavy cream dated 1/11 in cooler behind crybaby's bar.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of reach in cooler, over prep table, and on prep table. Manager moved all buckets to the bottom. Bar clean powder sanitizer packets over ketchup packets upstairs, operator moved ketchup above chemical. Corrected On-Site Repeat Violation Admin Complaint
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Warning

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8444293

  • N/A:No Violations Were Observed

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8388912

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Mixer stored on floor in front of reach in cooler on cooks line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf next to clean plates above prep area. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above prep table.
  • 36-24-5:Basic - Hole in or other damage to wall. Inside storage mop closet.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar and womens restroom.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces behind bar holding soda guns up.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both fans blowing on cooks line soiled. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Box of napkins on floor upstairs.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Towards the top of the wall above the dish machine. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink in kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with blue liquid inside on prep table.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple small items in Handwash sink behind bar.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing with raw eggs. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided copy. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on prep table with blue liquid inside. Repeat Violation