Crudo
Last inspected: Nov 24, 2025
95
Score
Crudo has been inspected six times since 2024. Crudo was last inspected on Nov 24, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 10 violations before.
“Food-contact surfaces” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Smithfield sits at 78, putting Crudo on the better side of that line. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 24, 2025
Re-Inspection
1 minor violation.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the stove, and the table beneath the flattop grill (especially around the legs) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
95
Nov 12, 2025
Re-Inspection
4 critical violations. 2 major violations. 2 minor violations. 2 corrected on site.
View 8 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the bar dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. 3 bay sink will be used to sanitize bar equipment and utensils.
4-501.111
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Sausage and meatballs observed marked with dates exceeding 7 days (10/29 and 11/5). Disposed.
3-501.18
Time used as public health control not properly documented
Inspector notes: Breading flours used yesterday were being set up to be reused today. Breading flours must be disposed of after 4 hours after raw food has been introduced. Disposed.
3-501.19
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: A spray bottle of degreaser was stored with food, equipment, utensils, or single service items (the frying pans on the kitchen cart in the corner). Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Person in charge lacks food safety knowledge
Inspector notes: No person in charge was present as needed at the time of inspection.
2-102.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: The blender bowl was not in good repair, cracked. Plastic-coated wire strainer observed with pieces of the plastic coating missing.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, blender base, slicer, and wire cart in the corner for pans, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
41
Nov 3, 2025
Re-Inspection
3 critical violations. 3 major violations. 6 minor violations. 1 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
Inspector notes: Hollandaise observed held at 110 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Hollandaise had been made within 30 minutes per PIC and was reheated. Discussed not placing food containers into the hot water until the water has reached 135 degrees or higher.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Cheese, stuffies, eggplant parm, and short ribs observed held at 46-51 degrees Fahrenheit in the small prep unit. Sausage in the large prep unit observed at 50 degrees at the top of container and 41 degrees at the bottom. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sausage was divided so not as full. Items were relocated to another refrigerator except for short ribs, which were disposed of.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Ham observed marked with a date exceeding 7 days. Disposed.
3-501.18
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. Unclean boxes of gloves and plastic wrap observed stored on food contact surfaces of the slicer. The food contact surfaces of equipment must be clean to sight and touch. Gloves and plastic wrap were removed. Slicer is to be cleaned and sanitized before use.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen are lacking proper signage.
6-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in water at 113 degrees between uses. Utensils may be stored in water at least 135 degrees F or higher.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The small prep unit was in poor repair, not holding food at 41 degrees F or below. No foods requiring refrigeration are to be kept in the small prep unit until it has been repaired.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris Table beneath hobart 10 burner stove slicer cuisinart base mixer.
4-602.13
Physical facilities not in good repair
Inspector notes: Light covers in the kitchen are in poor repair, cracked and broken, with pieces missing. Physical facilities must be maintained in good repair.
6-501.11
35
Oct 27, 2025
Routine
4 critical violations. 8 major violations. 12 minor violations. 7 corrected on site.
View 24 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Open containers of food observed stacked on each other, with the top containers in contact with the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Contamination prevented during food preparation, storage, & display
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service was called during inspection.
4-501.111
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Short ribs and stuffies observed with date marks exceeding 7 days. Disposed.
3-501.18
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Flour used for breading chicken was being reused the following day, not disposed of after 4 hours.
3-501.19
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives, food containers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Food-contact surfaces; cleaned & sanitized
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose all the foods on the menu that are raw or undercooked.
3-603.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Meat sauce was placed hot into 12 quart plastic container greater than four inches deep. Potatoes observed cooling in plastic containers greater than 4 inches deep. Foods were transferred to shallow metal pans to properly cool.
3-501.15
Equipment or utensils not clean
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called during inspection, and 3 bay sink will be used to sanitize equipment and utensils until dishwasher is serviced.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoop observed in dry ingredients with the handle in the product. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in 128 degree F water between uses. Water for storing utensils must be at least 135 degrees F.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Water observed in numerous food containers and bowls. After cleaning and sanitizing, equipment and utensils must be air dried. Air drying rack is required.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris microwave oven (inside and outside) table beneath Hobart table beneath grill 10 burner stove prep units slicer dry ingredient storage containers utensil storage bins in shucking area tray for metal portion cups in shucking area Adhesive tape observed on numerous food storage containers .
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling light covers in the kitchen are in poor repair, cracked and broken with pieces missing. The physical facilities must be maintained in good repair.
6-501.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The area around the dumpster has an accumulation of rocks and debris. Dumpster area must be maintained clean.
5-501.115
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen were lacking proper signage. A sign or poster reminding food employees to wash their hands must be posted at all hand sinks used by food employees.
6-301.14
Hot or cold food held at improper temperature
Inspector notes: Short ribs, stuffies, cheese, cut tomatoes, and 2 types of cooked beets observed held at 44-51degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were relocated to walk in cooler.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
14
May 13, 2024
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauces were observed held at 104-109 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was reheated during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Raw breaded chicken was observed held at (49) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Lowboy refrigerator door was observed open. Food was moved into other refrigeration to blast chill.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.14
67
Jan 23, 2024
Opening
1 critical violation. 3 minor violations.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Public Restroom on right side was observed leaking at base. Plumbing systems to be maintained in good repair and proper adjustment.
5-205.15
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the employee toilet room is not self-closing.
6-501.19
Sewage & waste water properly disposed
Inspector notes: Hot water tank and AC condensate lines were observed draining into basin of 3 bay sink and employee handwashing sink respectively. Condensate lines must drain into a drain.
5-403.12
Equipment not in good repair or proper adjustment
Inspector notes: Hood fans not functional during time of inspection. Per Owner, switch needs to be turned on. Owner to forward proof to inspector.
4-501.11
74
Frequently Asked Questions
When was Crudo last inspected?
The most recent health inspection at Crudo on file is from Nov 24, 2025. The public record contains six inspections in total.
What is the most common violation at Crudo?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Crudo.
How does Crudo compare to other restaurants in Smithfield?
Crudo most recently scored 95 out of 100, which is higher than the Smithfield average of 78.
Has Crudo's inspection record improved over time?
Yes. Recent inspections at Crudo have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Crudo 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 Crudo inspected?
Based on the inspection history on file, Crudo is inspected around three times per year on average.
Nearby Restaurants
Explore More
→
All locations in Smithfield