Crocante Restaurant
Last inspected: Apr 21, 2026
26
Score
Inspectors have visited Crocante Restaurant 12 times, with records going back to 2022. Crocante Restaurant was last inspected on Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
12
Inspections
3
Critical latest
4
Major latest
10
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 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. Bar dishwasher. In use. Operator had sanitizer lines and detergent lines switched. Operator switched back . Tested several times after priming. Reading 00ppm chlorine **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Drawer cooler under rotiseri hot holder ; pork , shell egg (52F - Cold Holding) less than 4hrs per operator. Operator moved to different cooler for temperature recovery **Corrective Action Taken**
03A-02-5
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. -Garlic sauce on counter 30 minutes .
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicharon fat prepared 4/19 per operator.
02C-02-5
Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In rice containers. Operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Out of place in chef office
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board on prep table. Operator removed **Corrected On-Site**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine stored in dirty holder. Operator immediately cleaned **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage rack
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 sani buckets on floor throughout kitchen. Operator removed all **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken vacuum packed in freezer for 24hrs per operator
03G-53-1
Basic - Water leaking from pipe and/or faucet/handle. From faucet at bar hand sink
29-11-4
26
Oct 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Multiple containers at dish area - From follow-up inspection 2025-10-10: **Time Extended**
16-46-4
95
Oct 9, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar. Operator cleaned during inspection **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at kitchen entrance **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of walls in ice machine. Operator cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine Bar dishwasher. Operator will wash, rinse and sanitize at kitchen dishwasher **Warning**
16-55-4
Basic - Food stored on floor. Container with lard at prep station. Container with spices at dry storage. Operator removed **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Multiple containers at dish area
16-46-4
67
Mar 28, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utilities line go into ceiling
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door
35B-01-4
Basic - Food stored on floor. Bucket of blood stored on floor walk in cooler operator removed **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container in room temperature water. Operator dumped water **Corrected On-Site**
10-07-4
82
Sep 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Bucket of dough walk in cooler. Operator removed Buckets of blood on floor in walk in freezer **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
08B-38-4
95
Sep 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine. Attempted to prime and tried multiple times 0 ppm chlorine **Repeat Violation** **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken tenders per operator held less than 3 hours operator moved to freezer for immediate temperature recivery (49F - Cold Holding) **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by large mixing bowl Operator moved mixing bowl **Corrected On-Site** **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice cook line Operator removed bowl **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on wall dicer Operator removed jacket **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Bucket of dough walk in cooler. Operator removed Buckets of blood on floor in walk in freezer **Warning**
08B-38-4
58
Jun 4, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
23-03-4
95
Apr 23, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 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. At bar 00ppm. Retested after prime 50 ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink on cook line **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons, bar tender and server wearing watches and bracelets **Corrected On-Site** **Warning**
13-07-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep cooler and prep table **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container and rice **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 75F . Operator discarded water **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing buckets of standing water . Operator placed under running water. Pork thawing at room temperature. Operator placed in cooler. **Corrected On-Site** **Warning**
06-01-5
47
Dec 19, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
78
Oct 18, 2023
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi Mahi vacuum packed fresh last week per operator, then frozen and thawed still in package. **Warning**
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork,sweet potatoes,plaintains (43F - Cold Holding) in cold holding well 1hr. Ambient temperature of cooler is 38F. Advised operator to not over fill pans, and not double pan. Also advised to cover well when not in continuous use. Operator took corrective action and temperature recheck was 43F **Corrected On-Site** **Warning**
03A-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. Provided form **Corrected On-Site** **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quat test strips for 3 bay sink. But they do have chlorine test strips for dishwasher **Warning**
16-37-1
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. Provided form **Warning**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry storage rack by warewashing area **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep table by 3 bay sink **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to microwave and drink over prep table in kitchen by 3 bay sink **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine in kitchen **Corrected On-Site** **Warning**
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in sugar container **Corrected On-Site** **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several containers of utensils in water temperature range 70F-86F **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler on far right of cook line by ice cream well **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork, fish, beef **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging fish,pork and beef raw, removing from packaging within 3 days. Not 48hrs. **Warning**
03G-54-1
Basic - Wiping cloth sanitizing solution stored on the floor. Multiple buckets **Warning**
21-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at bar **Warning**
31B-04-4
25
Feb 16, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked macaroni at make table next to Bain Marie 55F less than 4 hrs per operator due to lunch rush. Operator moved into reach in cooler for temperature recovery. - Morcilla in display cooler 60F less than 1 hour. Operator placed in another unit for temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Porchetta 108F, chicharron 120F, and ribs 109 at steam table less than 2 hours. Operator stated food does not last over 3 hours. Time plan provided. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing on splitter added to hose bibb. - At mop sink.
29-34-4
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. - Paperwork provided **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Quat test kit.
16-37-1
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. - Paperwork provided **Corrected On-Site**
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Throughout.
21-12-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Employee servings cooked plates at station near cook line had several bracelets and watch on. Employee removed jewelry. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease or food debris. - Equipment door handles and gaskets on cook line.
23-03-4
41
Aug 23, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole in ceiling tile over suppression system, over prep tables in back.
36-32-5
Basic - Water leaking from pipe and/or faucet/handle.Leak in pipe under three bay sink.
29-11-4
90
Frequently Asked Questions
When was Crocante Restaurant last inspected?
The most recent health inspection at Crocante Restaurant on file is from Apr 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Crocante Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Crocante Restaurant.
How does Crocante Restaurant compare to other restaurants in Orlando?
Crocante Restaurant most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has Crocante Restaurant's inspection record improved over time?
No. Recent inspections at Crocante Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Crocante Restaurant 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 Crocante Restaurant inspected?
Based on the inspection history on file, Crocante Restaurant is inspected around three times per year on average.
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