CRAFT FRY WING
2224 E FLETCHER AVE, Tampa FL 33612
Last inspected Jul 30, 2026 · 8 visits since July 2023
JAN 25
MAY 25
SEP 25
APR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of reach in cooler on cooks line. Manager remand properly stored raw chicken.
Stop Sale issued due to adulteration of food product. 25 pieces of tilapia, improper thawing inside reduced oxygen packaging they have instructions on packaging stating tilapia needs to be removed from packaging before throwing.
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 operating with body fluid clean up sign and education packet.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen area. Manager placed paper towels at handwashing sink.
Show the remaining 4 findings ▾
No soap provided at handwash sink. No soap at handwashing sink in back kitchen area. Manager placed soap at handwashing sink.
Food stored on floor. Fries stored on floor inside walk in cooler. Grease stored on floor by back door.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in 3 compartment sink in back kitchen area.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on cooks line.
Apr 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Food Service Establishment in operation and license delinquent- establishment is open and operating/currently preparing and serving food to customers.
Stop Sale issued due to adulteration of food product. 27 pieces of tilapia, improper, throwing fish thawed inside reduce oxygen packaging. Instruction state remove fish before thawing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cooks line.
No soap provided at handwash sink. No soap at handwashing sink on cooks line. Manager placed soap at handwashing sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 27 pieces of tilapia thawed inside, reduce oxygen packaging instructions say remove fish before thawing.
Food stored on floor. Bucket of soy sauce stored on floor in kitchen area. Boxes of French fries stored on floor inside walk in cooler.
Nov 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin. Employee removed bowl and placed at dishwasher.
Carbon dioxide/helium tanks not adequately secured.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles have no labeling of ingredients on cooks line.
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop ready to eat French fries inside reach in cooler on cooks line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp (54F - Cold Holding) cooked pork (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (54F - Cold Holding) cooked pork (51F - Cold Holding)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at handwashing sink by c02 tanks in kitchen area soap dispenser is not working.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin. Employee removed bowl and placed at dishwasher.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored overtop reach in coolers on cooks line.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles have no labeling of ingredients on cooks line.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate5 Basic
Show 11 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No soap provided at handwash sink. No soap in employee bathroom and at handwash sink near register.
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. Employee provided 2 food handler certifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese steak rolls in reach in cooler not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink on cook line.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.
Carbon dioxide tanks not adequately secured.
Food stored on floor. Container of salt and sauces on floor. Employee removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.
Working containers of food removed from original container not identified by common name. Container of salt not labeled employee labeled at time of inspection.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Multiple plumbing parts stored in handwash sink at back end of the cook line. Operator removed items.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast pork in walk-in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at front end of the cook line.
Bowl or other container with no handle used to dispense food. In flour bin.
Carbon dioxide/helium tanks not adequately secured.
Employee personal food not properly identified and segregated from food to be served to the public. In upright reach-in cooler at cook line and walk-in cooler.
Food stored on floor. Multiple cases of cooking oils stored on floor in kitchen.
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 bin. Operator moved handle up.
May 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Toxic substance/chemical improperly stored. Spray paint can next to soda and water bottles.
Handwash sink not accessible for employee use at all times. Oven mitts in handwash sink next to dry storage.
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. Operator provided 2 food handler certifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and shrimp in walk in cooler not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Operator placed soap at handwash sink at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
Carbon dioxide tanks not adequately secured.
Duct tape used to repair nonfood-contact surface. Tape on chest freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of seasonings and tea in dry storage.
Food stored on floor. Oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Working containers of food removed from original container not identified by common name. Container of flour not labeled.
Jul 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soda syrup in walk-in cooler. Operator rearranged items to prevent cross contamination.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service area. Operator provided.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Food storage shelves in walk-in cooler and on cook line.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.