DirtyFLRestaurant Inspection Data

CREW'S CAFE

7007 SEA WORLD DR

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10743066

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at front counter. Operator creating labels **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over shrimp salad in walk in cooler Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Near dry storage room. Work order submitted **Corrective Action Taken**

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8771063

  • 29-11-4:Basic - Water leaking from faucet. Triplesink Corrected On-Site

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8458268

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone (48F - Cold Holding); sliced Swiss cheese (48F - Cold Holding).sandwich make table. Operator states in unit less then four hours. Items were double panned. Operator exchanged with cold product. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (78F - Hot Holding) out less then 4 hours. Operator placed on flat top to reheat and hot hold **Corrective Action Taken**

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8457822

  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen - From follow-up inspection 2023-07-31: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, coat under table near handsink in bakery Corrected On-Site - From follow-up inspection 2023-07-31: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-49F - Cooling). Walk-in cooler ambient temperature 49F - From follow-up inspection 2023-07-31: **Time Extended**
  • 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.cook at flattop, raw beef to bread. Operator coached employee on proper hand washing Corrected On-Site - From follow-up inspection 2023-07-31: **Time Extended**
  • 01B-07-4:High Priority - - From initial inspection : High Priority - Food with mold-like growth. See stop sale. Cream cheese in bakery cooler - From follow-up inspection 2023-07-31: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over multiple rte food in walk-in freezer in kitchen Corrected On-Site - From follow-up inspection 2023-07-31: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen walk-in ; raw chicken (44-45F - Cold Holding); pasta (47-49F - Cooling); sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) operator states in unit overnight. Cooler ambient temperature 49F Warning - From follow-up inspection 2023-07-31: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site - From follow-up inspection 2023-07-31: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Kitchen side near pizza oven Corrected On-Site - From follow-up inspection 2023-07-31: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid under handsink in bakery. Corrected On-Site - From follow-up inspection 2023-07-31: **Time Extended**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8371334

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, coat under table near handsink in bakery Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-49F - Cooling). Walk-in cooler ambient temperature 49°F
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.cook at flattop, raw beef to bread. Operator coached employee on proper hand washing Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Cream cheese in bakery cooler
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over multiple rte food in walk-in freezer in kitchen Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen walk-in ; raw chicken (44-45F - Cold Holding); pasta (47-49F - Cooling); sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) operator states in unit overnight. Cooler ambient temperature 49°F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen walk-in ; raw chicken (44-45F - Cold Holding);; sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen side near pizza oven Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid under handsink in bakery. Corrected On-Site