Cru Cellars

1910 N Ola Ave, Tampa, FL 33602

Bar / Pub

Last inspected: Jul 27, 2023

Score

Medium Risk

Going back to 2022, Cru Cellars has three inspections in the public record. Cru Cellars was last inspected on Jul 27, 2023. The medium risk tier sits in the middle: not spotless, but not alarming either. Cru Cellars's record stops at Jul 27, 2023, more than two years back, so current conditions may differ.

Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.

Across the inspection history, “water with a temperature” is the issue that surfaces most often, recorded two times.

By comparison, the average Tampa facility scores 79, putting Cru Cellars on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 27, 2023

Routine - Food

2 major violations. 3 minor violations.

View 5 violations

Intermediate - Handwash sink not accessible for employee use at all times. Scrub pads and drain plugs being stored in hand wash sink, operator removed. **Corrected On-Site**

31A-09-4

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Knob broken **Repeat Violation**

27-16-4

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.

24-08-4

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

36-73-4

Basic - Plumbing system in disrepair. Hot water knob on hand wash sink in kitchen broken.

29-08-4

Mar 27, 2023

Routine - Food

6 major violations. 2 minor violations.

View 8 violations

Intermediate - Manager or person in charge lacking proof of food manager certification. Ismale Valle

53A-01-7

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced **Corrected On-Site**

31B-02-4

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. Issued to operator **Corrective Action Taken**

11-26-1

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.

53B-14-5

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back sink, order in for repairs

27-16-4

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. Issued to operator **Corrected On-Site**

11-27-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment **Repeat Violation**

23-03-4

Basic - Floor soiled/has accumulation of debris. Floors in kitchen under equipment soiled

36-73-4

Jul 29, 2022

Routine - Food

2 critical violations. 1 major violation. 7 minor violations.

View 10 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries in bowl on counter. 90 F. Employee stated they were only out for 30 minutes. Voluntarily discarded.

03B-01-6

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized liquid eggs in walk in cooler. Relocated to prevent cross contamination. **Corrected On-Site** **Repeat Violation**

08A-05-6

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided. Posted at time of inspection. **Corrected On-Site**

02B-02-5

Basic - Ceiling tile not in place causing exposure to dust and open rafters. **Repeat Violation**

36-36-4

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceiling left open and pots are not inverted. They are exposed to dust and open rafters. **Repeat Violation**

24-05-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Removed. **Corrected On-Site** **Repeat Violation**

12B-07-4

Basic - Food stored on floor. Water in walk in cooler. Relocated to shelf. Oil in kitchen. Left on floor. **Corrective Action Taken** **Repeat Violation**

08B-38-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer. Side of flat top grill. Gaskets getting cleaned at time of inspection. **Corrective Action Taken**

23-03-4

Basic - Old labels stuck to food containers after cleaning.

16-46-4

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above clean dishes. Ceiling tiles missing. Floor soiled under cook equipment. **Repeat Violation**

36-27-5

Frequently Asked Questions

When was Cru Cellars last inspected?

The most recent health inspection at Cru Cellars on file is from Jul 27, 2023. The public record contains three inspections in total.

What is the most common violation at Cru Cellars?

Across the inspection record, “water with a temperature” has been cited two times, more than any other issue at Cru Cellars.

How does Cru Cellars compare to other restaurants in Tampa?

Cru Cellars most recently scored 70 out of 100, which is lower than the Tampa average of 79.

Has Cru Cellars' inspection record improved over time?

Yes. Recent inspections at Cru Cellars have averaged around five violations per visit, down from roughly nine earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Cru Cellars means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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