Craft Street Kitchen
Last inspected: Dec 17, 2025
78
Score
Across the available record, Craft Street Kitchen has nine inspections on file, the first dated 2022. On Dec 17, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited two times.
Compared to other Oldsmar restaurants (averaging 82), there's room to close the gap. The record reflects steady performance over time.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink in flat bread station at time of inspection. Operator had employee remove ice during inspection. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
22-20-5
78
Apr 19, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 50F cold hold second temperature 42F cold hold, shredded cheddar 49F cold hold, meatballs 49F cold hold, second temp 48F cooling, second temperature taken at 11:50
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack hanging from can rack. Operator moved back pack to gain compliance **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in 90F water. Operator removed utensils from standing water. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original package container not labeled with common name. Discussed the need to label all food that has been removed from its original container. **Corrected On-Site**
02D-01-5
74
Dec 18, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers in pan over pre cooked chicken tenders in commercially packaged bag. Discussed with manager. Operator relocated. **Corrected On-Site**
08A-02-6
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on flip top coolers. Manager states new ones have been ordered.
14-09-4
82
Apr 19, 2024
Complaint Partial
No violations found.
100
Apr 9, 2024
Complaint Partial
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Jan 3, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Chlorine 0ppm corrected to 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce 120F hot hold, second temperature @ 4:40pm 1:45F Reheat () **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as a dump sink evidenced by ice in the sink.
31A-11-4
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. Operator removed fish from packaging during inspection. **Corrected On-Site**
06-09-1
64
Dec 8, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Handle for lid on reach-in cooler is broken, end of line.
14-10-4
Basic - Stored food not covered. Ice cream tubs. **Corrected On-Site**
08B-12-5
86
Jun 24, 2023
Routine - Food
2 major violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
82
Dec 17, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Meatballs (49F - Cold Holding) placed at cooks line at approximately 10am temped at 1:00pm, retest 38F ; shredded cheddar cheese (48F - Cold Holding) placed on cooks line at approximately 10am, temped at 1pm, retest 41F Manager placed items inside walk in freezer to cool. **Corrected On-Site**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dish machine employee going from dirty to clean equipment no hand wash, manager instructed employee to wash hands and rehash contaminated dishes. **Corrected On-Site**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Clean storage equipment with stuck on food, stored on rack in dish-machine area. Manager ran items back through dish machine. **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Monica expired 05/2022
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Stored on the table in bar area near POS machine, manager moved. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -In dish machine area, discussed with manager.
24-08-4
Basic - Equipment in poor repair. -Reach in flip top cooler on cooks line not working properly, manager is using ice until unit is fixed. Service is scheduled for 12/19/2022. **Corrective Action Taken**
14-11-5
Basic - Food storage container cracked or broken. -3inch plastic 3rd pan stored on clean storage rack.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of squeeze bottles on cooks line soiled. Discussed with manager.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados with stickers still on stored above ready to eat foods inside walk in cooler. Manager washed avocados. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -Manager hung mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. a¿¿Tested at 0ppm, manager changed bucket and retested at 200ppm **Corrected On-Site**
21-08-4
41
Frequently Asked Questions
When was Craft Street Kitchen last inspected?
The most recent health inspection at Craft Street Kitchen on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Craft Street Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Craft Street Kitchen.
How does Craft Street Kitchen compare to other restaurants in Oldsmar?
Craft Street Kitchen most recently scored 78 out of 100, which is lower than the Oldsmar average of 82.
Has Craft Street Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Craft Street Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Craft Street Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Craft Street Kitchen inspected?
Based on the inspection history on file, Craft Street Kitchen is inspected around three times per year on average.
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