Cru Cellars
Last inspected: Mar 10, 2026
90
Score
Cru Cellars appears in inspection records 11 times, starting in 2022. The most recent visit was on Mar 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “commercially processed ready-to-eat”, showing up three times.
The city-wide average for Tampa sits at 79, putting Cru Cellars on the better side of that line. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2026-03-10: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2026-03-10: **Time Extended**
33-16-4
90
Oct 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseph Naraez **Warning**
53A-03-7
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not inverted. Chef inverted at time of inspection **Corrected On-Site** **Repeat Violation** **Warning**
42-01-4
78
Mar 19, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP steaks NOT COOKED IN 10k bags no dates on steaks. - From follow-up inspection 2025-01-29: **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dishwasher. - From follow-up inspection 2025-01-29: **Time Extended**
16-33-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishments doing cook and chill with steaks without a HACCP. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking underneath 3 compartment sink. - From follow-up inspection 2025-01-29: **Time Extended**
29-11-4
67
Jan 24, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to bathroom returned to work in kitchen without washing hands. Had a conversation about proper handwashing techniques employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of quaternary ammonia.
22-47-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP steaks NOT COOKED IN 10k bags no dates on steaks.
01B-13-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of pumpkin.
01B-01-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishments doing cook and chill with steaks without a HACCP. **Warning**
03G-50-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dishwasher.
16-33-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings. Chef added proper date markings. **Corrected On-Site**
02C-03-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor by mop sink. Chef removed and properly stored mop. **Corrected On-Site**
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Chef removed beef and placed inside refrigerator. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking underneath 3 compartment sink.
29-11-4
35
Aug 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened and held longer then 24 hours has no date markings inside reach in cooler on cooks line. **Repeat Violation**
02C-03-5
90
Mar 22, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
52
Oct 5, 2023
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
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. Emailed operator employee reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork held longer then 24 hours has no date markings. Chef added proper date to pork. **Corrected On-Site**
02C-02-5
Basic - Light shield damaged/in disrepair. Light shield missing overtop cooks line.
38-01-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cooks line with no hair restraint.
13-03-4
Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
14-11-5
Basic - Food stored on floor. Fryer oil stored on floor in dry storage area.
08B-38-4
45
Apr 25, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over top cooks line is missing shielding. **Repeat Violation**
38-07-4
95
Feb 2, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Insects, Rodents, and Animals Not Present
FL-38
61
Oct 31, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Can of Carbanzo has a dent around the rim.
01B-01-4
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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is fixed.
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings. Chef added proper date markings to milk. **Corrected On-Site**
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line has food debris. Chef cleaned out old food debris. **Corrected On-Site**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler on cooks line.
05-09-4
Basic - Food stored on floor. Grease stored on floor in dry storage. Chef removed grease and properly stored it. **Corrected On-Site**
08B-38-4
Basic - Cloth used as a food-contact surface. Shelled egg stored inside refrigerator on top of non food grade cloth. Chef removed cloth from egg containers. **Corrected On-Site**
21-05-5
55
Frequently Asked Questions
When was Cru Cellars last inspected?
The most recent health inspection at Cru Cellars on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cru Cellars?
Across the inspection record, “commercially processed ready-to-eat” has been cited three times, more than any other issue at Cru Cellars.
How does Cru Cellars compare to other restaurants in Tampa?
Cru Cellars most recently scored 90 out of 100, which is higher than the Tampa average of 79.
Has Cru Cellars' inspection record improved over time?
Yes. Recent inspections at Cru Cellars have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Cru Cellars 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 Cru Cellars inspected?
Based on the inspection history on file, Cru Cellars is inspected around three times per year on average.
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