Crazy Cafe
Last inspected: Apr 3, 2026
47
Score
Crazy Cafe has been inspected eight times since 2022. The newest entry in the record is dated Apr 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
“Food-contact surface soiled with food debris” comes up most often, recorded six times in the inspection record.
That's lower than the typical Riverview restaurant, which scores around 69. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 71 F left out at room temperature. Discussed reheating.
03B-01-6
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.
43-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Food stored on floor. Multiple food items on floor in walk in cooler, walk in freezer, and in kitchen. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice bin. **Repeat Violation**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 76 F.
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
47
Nov 25, 2025
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in walk in freezer.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Drink in hand wash sink, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Red snapper is listed on the menu and manager states tilapia is served in its place. **Admin Complaint**
52-01-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided 2 food handler certifications and has a total of 5 food handlers.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training certificate only has the employee name and date of completion. **Repeat Violation** **Admin Complaint**
53B-10-4
Basic - Ice scoop handle in contact with ice. In ice bin. **Repeat Violation**
10-08-5
Basic - Food stored on floor. Bag of rice on floor. **Repeat Violation**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board, employee discarded at time of inspection. **Corrected On-Site**
25-30-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. **Repeat Violation**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
35
Feb 18, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
15
Jul 11, 2024
Food-Licensing Inspection
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Food Temperature Measuring Devices Provided and Accurate
FL-46
25
Feb 23, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed lettuce in walk in cooler. **Repeat Violation**
08A-04-5
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**
22-41-4
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**
03F-02-5
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**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, employee removed at time of inspection. **Corrected On-Site**
31A-11-4
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.
02C-02-5
Basic - Equipment in poor repair. Handwash sink handle not working properly.
14-11-5
Basic - Food stored on floor. Containers of sauce on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sauce on cook line. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on reach in cooler door at sushi bar. **Repeat Violation**
14-71-4
33
Oct 4, 2023
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
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.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed cucumbers in walk in cooler.
08A-04-5
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-02-6
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**
22-41-4
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.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
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.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler door at sushi bar. **Repeat Violation**
14-71-4
Basic - Food stored on floor. Soy sauce on floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice machine.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave wave.
22-08-4
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.
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangos over cut lettuce in walk in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
02D-01-5
23
Mar 21, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 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. Tested 0ppm, advised operator to use 3 Compartment Sink until dish machine is working properly.
22-41-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and phone then crab plate of crab. Discussed proper hand washing procedure with operator.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine.
16-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls next to soda machine not inverted.
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bowl of crunch.
10-01-5
Basic - Food stored on floor. Soy sauce on the floor next to ice machine. **Repeat Violation**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the top of back screen door.
35B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Duct tape used to repair nonfood-contact surface. Duck tape on reach in cooler gaskets. **Repeat Violation**
14-71-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
37
Dec 8, 2022
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time with time marking and no written procedure. Sent operator written procedure to fill out. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice not date marked in walk in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Duct tape used to repair nonfood-contact surface. Duck tape on reach in cooler gaskets.
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting next to soda machine.
24-08-4
Basic - Food stored on floor. Soy sauce on floor on cook line. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to soda machine.
31B-04-4
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. Tools in dry storage over mayonnaise.
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table at sushi bar.
21-12-4
50
Frequently Asked Questions
When was Crazy Cafe last inspected?
The most recent health inspection at Crazy Cafe on file is from Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Crazy Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Crazy Cafe.
How does Crazy Cafe compare to other restaurants in Riverview?
Crazy Cafe most recently scored 47 out of 100, which is lower than the Riverview average of 69.
Has Crazy Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Crazy Cafe have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Crazy Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Crazy Cafe inspected?
Based on the inspection history on file, Crazy Cafe is inspected around two times per year on average.
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