Crew's Cafe
Last inspected: Dec 29, 2025
100
Score
Across the available record, Crew's Cafe has nine inspections on file, the first dated 2022. Crew's Cafe was last inspected on Dec 29, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to one violation per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
The city-wide average for Orlando sits at 79, putting Crew's Cafe on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 29, 2025
Complaint Full
No violations found.
100
Sep 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (50F - Cold Holding); sliced cheese (47F - Cold Holding). Top of make table next to flattop grill in kitchen. In unit less then 1 hour. Placed items on ice **Corrective Action Taken**
03A-02-5
86
May 20, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over shrimp salad in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Near dry storage room. Work order submitted **Corrective Action Taken**
27-16-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at front counter. Operator creating labels **Corrective Action Taken**
02D-03-4
74
Dec 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Water leaking from faucet. Triplesink **Corrected On-Site**
29-11-4
95
Jan 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (78F - Hot Holding) out less then 4 hours. Operator placed on flat top to reheat and hot hold **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone (48F - Cold Holding); sliced Swiss cheese (48F - Cold Holding).sandwich make table. Operator states in unit less then four hours. Items were double panned. Operator exchanged with cold product. **Corrective Action Taken**
03A-02-5
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. **Corrected On-Site**
06-09-1
70
Jul 31, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Food with mold-like growth. See stop sale. Cream cheese in bakery cooler - From follow-up inspection 2023-07-31: **Time Extended**
01B-07-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over multiple rte food in walk-in freezer in kitchen **Corrected On-Site** - From follow-up inspection 2023-07-31: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen walk-in ; raw chicken (44-45F - Cold Holding); pasta (47-49F - Cooling); sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) operator states in unit overnight. Cooler ambient temperature 49F **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-49F - Cooling). Walk-in cooler ambient temperature 49F - From follow-up inspection 2023-07-31: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.cook at flattop, raw beef to bread. Operator coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2023-07-31: **Time Extended**
12A-12-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site** - From follow-up inspection 2023-07-31: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Kitchen side near pizza oven **Corrected On-Site** - From follow-up inspection 2023-07-31: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid under handsink in bakery. **Corrected On-Site** - From follow-up inspection 2023-07-31: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen - From follow-up inspection 2023-07-31: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, coat under table near handsink in bakery **Corrected On-Site** - From follow-up inspection 2023-07-31: **Time Extended**
40-06-5
32
Jul 28, 2023
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over multiple rte food in walk-in freezer in kitchen **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen walk-in ; raw chicken (44-45F - Cold Holding);; sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) **Warning**
03A-02-5
High Priority - Food with mold-like growth. See stop sale. Cream cheese in bakery cooler
01B-07-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.cook at flattop, raw beef to bread. Operator coached employee on proper hand washing **Corrected On-Site**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-49F - Cooling). Walk-in cooler ambient temperature 49°F
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen walk-in ; raw chicken (44-45F - Cold Holding); pasta (47-49F - Cooling); sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) operator states in unit overnight. Cooler ambient temperature 49°F **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid under handsink in bakery. **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - No soap provided at handwash sink. Kitchen side near pizza oven **Corrected On-Site**
31B-03-4
Basic - Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, coat under table near handsink in bakery **Corrected On-Site**
40-06-5
27
Apr 10, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator took to clean **Corrected On-Site**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Equipment in poor repair. Gaskets on walk in freezer door broken **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal hotel pans in bakery
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
74
Aug 19, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One small flying insect in soda room Per next unannounced inspection per supervisor Doreen M
35A-02-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold behind soda machine Operator cleaned it **Corrected On-Site**
36-27-5
Basic - Light not functioning. Above bakery ovens
36-62-4
Basic - Equipment in poor repair. Gaskets on reach in and freezer door
14-11-5
74
Frequently Asked Questions
When was Crew's Cafe last inspected?
The most recent health inspection at Crew's Cafe on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Crew's Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Crew's Cafe.
How does Crew's Cafe compare to other restaurants in Orlando?
Crew's Cafe most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Crew's Cafe's inspection record improved over time?
Yes. Recent inspections at Crew's Cafe have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Crew's Cafe 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 Crew's Cafe inspected?
Based on the inspection history on file, Crew's Cafe is inspected around three times per year on average.
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