DirtyFLRestaurant Inspection Data

GRAFTON STREET PUB/CROWN ALLEY

GRAFTON STREET PUB/CROWN ALLEY in LAKE MARY has 7 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections show improving food safety practices.

7055 COUNTY RD 46A

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/19/2025

Inspection #: Visit ID: 13578505

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch - cookline employee wearing bracelet Corrected On-Site - From follow-up inspection 2025-11-19: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-11-19: **Time Extended**

Inspection Date: 11/18/2025

Inspection #: Visit ID: 10871220

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag on shelf with dry goods Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch - cookline employee wearing bracelet Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken (157f-161f - Cooking). Employee put back on grill. Final temp 171f Corrected On-Site
  • 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. - 2nd bar dishwasher (Chlorine 0ppm). Chemical bottle empty. Operator replaced. Final reading 50ppm Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. - raw shell eggs over bar drinks Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT; - cut tomato (46F - Cold Holding); - goat cheese (50F - Cold Holding); - raw shrimp (48F - Cold Holding); - raw chicken (48F - Cold Holding) Repeat Violation Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 52-10-4:Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - fresh squeezed juice advertised on menu but juice comes from commercially produced product. Operator printed new menus Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - bottle of clear liquid at bar Corrected On-Site

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10835902

  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-05-09: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - dish machine - From follow-up inspection 2025-05-09: **Time Extended**

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10729802

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over ice tea station
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. - 2 employees
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - at server's station. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. - ice cream container at reach in cooler Corrected On-Site
  • 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. - bar dish machine (Chlorine 0ppm) Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon undercooked Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT; - shredded cheese (51F - Cold Holding); - cooked tomato (51F - Cold Holding); - sautéed mushrooms (52F - Cold Holding); - tomato (49F - Cold Holding); - cut lettuce (57F - Cold Holding) Manager states discovered cooler out this morning. COOKLINE RIGHT; - cut tomato (56F - Cold Holding); - balsamic caviar (52F - Cold Holding); - cooked chicken (56F - Cold Holding); - calamari (56F - Cold Holding); - fish (56F - Cold Holding); - raw chicken (56F - Cold Holding) Has called for service. Chef placed items on ice **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - dish machine

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8722748

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler fan covers dusty
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - observed unwashed tomato over cooked vegetables in walk in cooler
  • 29-03-4:Basic - Water draining onto floor surface. - bar dish machine draining onto floor when ran
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook employee using personal phone, then started food prep, no handwash.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8565245

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.underside of the machine
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top ; cut tomatoes (46F); house made Caesar (50F); house made ranch (50F - Cold Holding)
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Line sink

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8345048

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters
  • 36-22-4:Basic - Floor area(s) covered with standing water. At the ice machine
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.