DirtyFLRestaurant Inspection Data

CRAZY ABOUT YOU

1155 BRICKELL BAY DR

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/26/2024

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil kitchen Shelf throughout.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 8/12/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, most kitchen cutting boards.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees book backs
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on walk in cooler.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8638490

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 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. Cellphones, book bags etc front cooking shelves.
  • 08B-38-4:Basic - Food stored on floor. Buckets of Sauces walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8477333

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area hand sink.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. Corrected On-Site

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8363935

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen shelves.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(14,885 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 11:00 PM
Tuesday:11:30 AM – 11:00 PM
Wednesday:11:30 AM – 11:00 PM
Thursday:11:30 AM – 11:00 PM
Friday:11:30 AM – 12:00 AM
Saturday:10:00 AM – 12:00 AM
Sunday:10:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0