CRU CELLARS
2506 South Macdill Avenue
Tampa, Florida, 33629
Palma Ceia Pines
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/29/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking underneath 3 compartment sink. - From follow-up inspection 2025-01-29: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP steaks NOT COOKED IN 10k bags no dates on steaks. - From follow-up inspection 2025-01-29: **Time Extended**
- 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dishwasher. - From follow-up inspection 2025-01-29: **Time Extended**
- 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. Establishments doing cook and chill with steaks without a HACCP. Warning - From follow-up inspection 2025-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 1/24/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Chef removed beef and placed inside refrigerator. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking underneath 3 compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor by mop sink. Chef removed and properly stored mop. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of pumpkin.
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of quaternary ammonia.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to bathroom returned to work in kitchen without washing hands. Had a conversation about proper handwashing techniques employee washed hands. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP steaks NOT COOKED IN 10k bags no dates on steaks.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dishwasher.
- 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. Milk opened and held longer then 24 hours has no date markings. Chef added proper date markings. Corrected On-Site
- 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. Establishments doing cook and chill with steaks without a HACCP. Warning
Food safety inspection conducted on 1/24/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 8/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Buttermilk opened and held longer then 24 hours has no date markings inside reach in cooler on cooks line. Repeat Violation
Food safety inspection conducted on 8/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/22/2024
High Priority
1
Intermediate
5
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil cold holding 45F. Chef placed oil in freezer Re-temp at 40F. Corrected On-Site
- 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. Emailed operator body fluid clean up sign. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Chef removed dirty dishes and placed in 3 compartment sink. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for sanitizer. Repeat Violation
- 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. Emailed operator consumer advisory. Manager printed and hung up consumer advisory. 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. Chicken inside refrigerator held longer then 24 hours has no date markings. Chef added proper date markings to chicken. Corrected On-Site
Food safety inspection conducted on 3/22/2024 revealed 6 total violations (1 high priority, 5 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
5
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cooks line with no hair restraint.
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor in dry storage area.
- 38-01-4:Basic - Light shield damaged/in disrepair. Light shield missing overtop cooks line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
- 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. Emailed operator employee reporting agreement. **Corrective Action Taken**
- 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. Pork held longer then 24 hours has no date markings. Chef added proper date to pork. Corrected On-Site
Food safety inspection conducted on 10/5/2023 revealed 11 total violations (0 high priority, 5 intermediate, 6 basic).