Crazy About You
Last inspected: Nov 6, 2025
67
Score
Inspectors have visited Crazy About You nine times, with records going back to 2022. The most recent report on file is from Nov 6, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
The most common issue across all inspections has been “clean glasses”, showing up four times.
Crazy About You's latest score of 67 falls below the Miami average of 74. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal handbags on food, preparation, shelves, kitchen area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Kitchen employees, Salad maker, wearing watches, while working with food. **Repeat Violation**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top kitchen shelves soiled throughout.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Oct 8, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw hamburger at 55 f in room temp cook line. cook place the hamburger inside kitchen cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employees hand washing sink. **Warning**
31A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most prepared food inside walk in cooler. Held for more than 24 hours. **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 20:employee training or expired 2025 **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employees Wearing watches, while working with food. **Warning**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
41
Dec 26, 2024
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
05-07-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil kitchen Shelf throughout.
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
21-11-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Floor soiled/has accumulation of debris. **Corrected On-Site**
36-73-4
41
Aug 12, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable, most kitchen cutting boards.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees book backs
40-06-5
Basic - Food stored on floor. Boxes of food on walk in cooler.
08B-38-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
14-33-4
58
Mar 25, 2024
Complaint Full
2 major violations. 9 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
50
Dec 27, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Aug 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
78
Feb 9, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 47 f make line kitchen employee placed item inside reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed water bottle inside employees hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
58
Oct 20, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
78
Frequently Asked Questions
When was Crazy About You last inspected?
The most recent health inspection at Crazy About You on file is from Nov 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Crazy About You?
Across the inspection record, “clean glasses” has been cited four times, more than any other issue at Crazy About You.
How does Crazy About You compare to other restaurants in Miami?
Crazy About You most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Crazy About You's inspection record improved over time?
Results have been roughly steady. Inspections at Crazy About You have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Crazy About You means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crazy About You inspected?
Based on the inspection history on file, Crazy About You is inspected around three times per year on average.
Nearby Restaurants