Crumps Landing
Last inspected: Apr 23, 2026
61
Score
Inspectors have visited Crumps Landing 12 times, with records going back to 2023. On Apr 23, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Homosassa average 87, so Crumps Landing trails the local norm. The inspection history reads as standard for a restaurant of this size.
12
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready-to-eat pickles in reach-in cooler on cook line. Operator moved and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Swiss Cheese (47F - Cold Holding); Provolone Cheese (47F - Cold Holding); Pepper Jack/Monterey Cheese (47F - Cold Holding); Blue Cheese Crumbles (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Pico de Gallo (47F - Cold Holding); Black Bean Corn Salsa (47F - Cold Holding); French Onion Soup Base (47F - Cold Holding); Red Cabbage Salsa (47F - Cold Holding); Soy Ginger Salsa (47F - Cold Holding); Half and Half Creamer (47F - Cold Holding); Buttermilk (47F - Cold Holding); Whole Milk (47F - Cold Holding); Sour Cream (47F - Cold Holding); Butter (47F - Cold Holding); Raw Shell Eggs (47F - Ambient Air Temperature); Cheesecake (47F - Cold Holding); Peanut Butter Pie (47F - Cold Holding); Chimichurri Aioli - Sour Cream (47F - Cold Holding); Ranch Dressing - Buttermilk (47F - Cold Holding); Dill Sauce - Sour Cream (47F - Cold Holding); Housemade Salsa (47F - Cold Holding); Garlic Butter (47F - Cold Holding); Maitre Butter (47F - Cold Holding); Garlic Aioli - Fresh Garlic (47F - Cold Holding); Burger Sauce - Sautéed Onions (47F - Cold Holding); Pesto with Fresh Garlic (47F - Cold Holding); Liquid Eggs (47F - Cold Holding); Coleslaw (47F - Cold Holding); Queso Fresco Crumble (47F - Cold Holding); Iceberg Wedge (47F - Cold Holding); Chopped Romaine Lettuce (47F - Cold Holding); Mozzarella Cheese Sliced (47F - Cold Holding); Seaweed Salad (47F - Cold Holding); Andouille Sausage (47F - Cold Holding); Cajun Pasta Set (47F - Cold Holding); Sautéed Peppers (47F - Cold Holding); Gouda Cheese (47F - Cold Holding); Cheddar Cheese (47F - Cold Holding); Grilled Mushrooms (47F - Cold Holding); Sautéed Onions (47F - Cold Holding); Cajun Sauce (47F - Cold Holding); Clam Sauce Base (47F - Cold Holding); Marsala Base (47F - Cold Holding); Black Beans (47F - Cold Holding); Hot Dogs (47F - Cold Holding); Chowder (47F - Cold Holding); Yellow Rice (47F - Cold Holding); Steak Bites (47F - Cold Holding); Prime Rib (47F - Cold Holding); Beef Wagyu Patty (47F - Cold Holding); Beef Loin (47F - Cold Holding); Chicken (47F - Cold Holding); Raw Shrimp (47F - Cold Holding); Raw Fish (Mahi, Cobia, Grouper, Cod) (47F - Cold Holding); Gator Bites (47F - Cold Holding); Crab Cakes (47F - Cold Holding); Pork Potstickers (47F - Cold Holding); Smoked Fish Mahi (47F - Cold Holding); Sliced Clams (47F - Cold Holding); Calamari (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Beef Fajita (47F - Cold Holding); Raw Bacon (47F - Cold Holding); Ham (47F - Cold Holding); Gumbo (47F - Cold Holding); Clam Chowder (47F - Cold Holding); Au Jus (47F - Cold Holding); Cut Cabbage (47F - Cold Holding); Guacamole with Pico (47F - Cold Holding); Cuban Sandwiches (47F - Cold Holding); Par Cooked Potatoes (47F - Cold Holding); Mashed Potatoes (47F - Cold Holding); Cooked Pork (47F - Cold Holding); Cooked Chicken Breasts (47F - Cold Holding); Cooked Beef Strip Loins (47F - Cold Holding) Oysters (47F - Ambient Air Temperature) Clams (47F - Ambient Air Temperature) Oysters - Fresh Shellstock (47F - Ambient Air Temperature); Clams - Fresh Shellstock (47F - Ambient Air Temperature) stored in walk-in cooler in kitchen. Walk-in cooler has been temping high for the past week and a half and a new door has been ordered. Technician arrived on site to service machine and operator ordered a temporary refrigeration truck and moved some items to other walk-in coolers on property. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swiss Cheese (47F - Cold Holding); Provolone Cheese (47F - Cold Holding); Pepper Jack/Monterey Cheese (47F - Cold Holding); Blue Cheese Crumbles (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Pico de Gallo (47F - Cold Holding); Black Bean Corn Salsa (47F - Cold Holding); French Onion Soup Base (47F - Cold Holding); Red Cabbage Salsa (47F - Cold Holding); Soy Ginger Salsa (47F - Cold Holding); Half and Half Creamer (47F - Cold Holding); Buttermilk (47F - Cold Holding); Whole Milk (47F - Cold Holding); Sour Cream (47F - Cold Holding); Butter (47F - Cold Holding); Raw Shell Eggs (47F - Ambient Air Temperature); Cheesecake (47F - Cold Holding); Peanut Butter Pie (47F - Cold Holding); Chimichurri Aioli - Sour Cream (47F - Cold Holding); Ranch Dressing - Buttermilk (47F - Cold Holding); Dill Sauce - Sour Cream (47F - Cold Holding); Housemade Salsa (47F - Cold Holding); Garlic Butter (47F - Cold Holding); Maitre Butter (47F - Cold Holding); Garlic Aioli - Fresh Garlic (47F - Cold Holding); Burger Sauce - Sautéed Onions (47F - Cold Holding); Pesto with Fresh Garlic (47F - Cold Holding); Liquid Eggs (47F - Cold Holding); Coleslaw (47F - Cold Holding); Queso Fresco Crumble (47F - Cold Holding); Iceberg Wedge (47F - Cold Holding); Chopped Romaine Lettuce (47F - Cold Holding); Mozzarella Cheese Sliced (47F - Cold Holding); Seaweed Salad (47F - Cold Holding); Andouille Sausage (47F - Cold Holding); Cajun Pasta Set (47F - Cold Holding); Sautéed Peppers (47F - Cold Holding); Gouda Cheese (47F - Cold Holding); Cheddar Cheese (47F - Cold Holding); Grilled Mushrooms (47F - Cold Holding); Sautéed Onions (47F - Cold Holding); Cajun Sauce (47F - Cold Holding); Clam Sauce Base (47F - Cold Holding); Marsala Base (47F - Cold Holding); Black Beans (47F - Cold Holding); Hot Dogs (47F - Cold Holding); Chowder (47F - Cold Holding); Yellow Rice (47F - Cold Holding); Steak Bites (47F - Cold Holding); Prime Rib (47F - Cold Holding); Beef Wagyu Patty (47F - Cold Holding); Beef Loin (47F - Cold Holding); Chicken (47F - Cold Holding); Raw Shrimp (47F - Cold Holding); Raw Fish (Mahi, Cobia, Grouper, Cod) (47F - Cold Holding); Gator Bites (47F - Cold Holding); Crab Cakes (47F - Cold Holding); Pork Potstickers (47F - Cold Holding); Smoked Fish Mahi (47F - Cold Holding); Sliced Clams (47F - Cold Holding); Calamari (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Beef Fajita (47F - Cold Holding); Raw Bacon (47F - Cold Holding); Ham (47F - Cold Holding); Gumbo (47F - Cold Holding); Clam Chowder (47F - Cold Holding); Au Jus (47F - Cold Holding); Cut Cabbage (47F - Cold Holding); Guacamole with Pico (47F - Cold Holding); Cuban Sandwiches (47F - Cold Holding); Par Cooked Potatoes (47F - Cold Holding); Mashed Potatoes (47F - Cold Holding); Cooked Pork (47F - Cold Holding); Cooked Chicken Breasts (47F - Cold Holding); Cooked Beef Strip Loins (47F - Cold Holding) Oysters (47F - Ambient Air Temperature) Clams (47F - Ambient Air Temperature) Oysters - Fresh Shellstock (47F - Ambient Air Temperature); Clams - Fresh Shellstock (47F - Ambient Air Temperature) stored in walk-in cooler in kitchen. Walk-in cooler has been temping high for the past week and a half and a new door has been ordered. Technician arrived on site to service machine and operator ordered a temporary refrigeration truck and moved some items to other walk-in coolers on property. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Ice scoop handle in contact with ice in bar areas. Operator corrected. **Corrected On-Site** **Warning**
10-08-5
61
Dec 18, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed Pork (122F - Hot Holding) in hot holding cabinet in rear prep area reheating from a commercially processed state, first heat. Operator voluntarily discarded.
03E-03-5
Intermediate - No soap provided at handwash sink to the left of the three compartment sink in rear of kitchen. Soap dispenser at handwash sink not working/unable to dispense soap in main bar area. Operator placed soap. No paper towels or mechanical hand drying device provided at handwash sink in dockside bar. Employee placed paper towels. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink between cook line and dishmachine area with no hot water. Water temperature at 69F.
27-16-4
70
Jun 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Torn door gasket on three door true reach in cooler opposite cookline in kitchen. - From follow-up inspection 2025-06-06: Observed same. **Time Extended**
14-11-5
95
Jun 5, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked chicken wings (51F), cut cabbage (51F) , Gator bites (61F), fish (61F), grouper (60F), hush puppy mix w/ cream corn (60F), Salsa (61F), black bean and corn (61F), and sautéed onion (60F) observed in reach in coolers opposite cookline in the kitchen. Not prepared or portioned today. Food stored in unit more than four hours per operator. Observed torn door gasket and cooler door not fully sealing shut. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked chicken wings (51F), cut cabbage (51F) , Gator bites (61F), fish (61F), grouper (60F), hush puppy mix w/ cream corn (60F), Salsa (61F), black bean and corn (61F), and sautéed onion (60F) observed in reach in coolers opposite cookline in the kitchen. Not prepared or portioned today. Food stored in unit more than four hours per operator. Observed torn door gasket and cooler door not fully sealing shut. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing yellow toxic substance not labeled stored at the dish machine in ware wash area area. **Repeat Violation**
41-17-4
Basic - Equipment in poor repair. 1. Torn door gasket on three door true reach in cooler opposite cookline in kitchen.
14-11-5
Basic - Old labels stuck to food containers after cleaning. 1. Old label residue observed OB cleaned container stored at clean utensil rack in ware wash area. 2. Old label residue observed on cleaned utensils stored on cleaned utensils stored on clean utensil rack above prep tables in prep area.
16-46-4
Basic - Standing water in bottom of blue air, reach-in-cooler in kitchen.
29-49-6
58
Dec 12, 2024
Routine - Food
No violations found.
100
Dec 11, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wet batter (50F - Cold Holding) operator states batter was made at approximately 10:30am. Operator moved batter to reach in freezer to rapidly chill. Taco reach in cooler- operator took temperatures in all coolers at 10am. All temps were below 41F. corn salsa (54F - Cold Holding); cut leafy greens (52F - Cold Holding); pico (52F - Cold Holding); guacamole (54F - Cold Holding); feta cheese (55F - Cold Holding); cooked onions (53F - Cold Holding); raw steaks (56F - Cold Holding) operator moved to freezer to rapidly chill. Front line reach in cooler- fish dip (47F - Cold Holding); guacamole (46F - Cold Holding); pico (46F - Cold Holding); ahi tuna (47F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (117F - Hot Holding); yellow rice (112F - Hot Holding) operator states rice was placed in heater around 11am. Employee reheated rice to 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked with bins. Operator removed bins. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles in dish machine area. Operator labeled bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
58
Mar 26, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Jan 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Dry storage area hw sink blocked by fan. Operator moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Top loading, self dispensing ice machine at server station replaced with bottom loading, non-self dispensing ice bin. **Warning**
51-16-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table in kitchen near microwaves. Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster behind bar soiled. Operator cleaned **Corrected On-Site** **Warning**
23-03-4
74
Jul 27, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On front and rear prep table shelves **Repeat Violation** - From follow-up inspection 2023-07-27: **Time Extended**
14-20-4
95
Jul 26, 2023
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. In walled off area between main bar and kitchen entrance a shelter has been built for stray cats. Evidence of feeding as observed food in containers out for cats. Litter box located in same area as shelter and food.
35A-11-4
Intermediate - Food-contact surface soiled with food debris. Cutting board on rear sandwich unit stained.
22-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. In rear prep area. Operator removed from floor **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop cut watermelon in bar walk in cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on shelf with single service items. Operator removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic pans on clean dish rack not properly air dried
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under char grill on table in rear prep area soiled **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On front and rear prep table shelves **Repeat Violation**
14-20-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer reading zero. Operator changed buckets , now reading 200ppm **Corrected On-Site**
21-08-4
58
Jun 14, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Jan 25, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Frequently Asked Questions
When was Crumps Landing last inspected?
The most recent health inspection at Crumps Landing on file is from Apr 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Crumps Landing?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Crumps Landing.
How does Crumps Landing compare to other restaurants in Homosassa?
Crumps Landing most recently scored 61 out of 100, which is lower than the Homosassa average of 87.
Has Crumps Landing's inspection record improved over time?
Results have been roughly steady. Inspections at Crumps Landing have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Crumps Landing means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crumps Landing inspected?
Based on the inspection history on file, Crumps Landing is inspected around four times per year on average.
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