CRAZY CAFE
3883 US 301 S, RIVERVIEW 33578
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/23/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sauce on cook line. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on reach in cooler door at sushi bar. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Handwash sink handle not working properly.
- 08B-38-4:Basic - Food stored on floor. Containers of sauce on floor throughout kitchen. 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. Dish machine tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed lettuce in walk in cooler. Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice held on time not time marked. Repeat Violation
- 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. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, employee removed at time of inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked.
Food safety inspection conducted on 2/23/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 10/4/2023
High Priority
5
Intermediate
1
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in soy sauce. Portion cup in black pepper in dry storage.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler door at sushi bar. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soy sauce on floor. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave wave.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and tools over apple juice and mayonnaise in dry storage.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangos over cut lettuce in walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
- 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 tested 0 ppm, operator fixed machine retested 50 ppm. Corrected On-Site Repeat Violation
- 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 shrimp over krab in walk in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed cucumbers in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli 58 F in reach in cooler on cook line.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice that's held on time as a public health control.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation
Food safety inspection conducted on 10/4/2023 revealed 18 total violations (5 high priority, 1 intermediate, 12 basic).