CRAFT STREET KITCHEN
3153 CURLEW RD, Oldsmar FL 34677 · 727-314-4270
Last inspected May 15, 2026 · 8 visits since December 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood salad 44F Cold Hold, operator decided to discard
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood salad 44F Cold Hold, operator decided to discard
Toxic substance/chemical improperly stored. Chemicals stored with disposable lids and portion cups
In-use tongs stored on equipment door handle between uses.
Stored food not covered. Walk in cooler- multiple food items not covered. Operator covered food during inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection
Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink in flat bread station at time of inspection. Operator had employee remove ice during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 50F cold hold second temperature 42F cold hold, shredded cheddar 49F cold hold, meatballs 49F cold hold, second temp 48F cooling, second temperature taken at 11:50
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack hanging from can rack. Operator moved back pack to gain compliance
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in 90F water. Operator removed utensils from standing water.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original package container not labeled with common name. Discussed the need to label all food that has been removed from its original container.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers in pan over pre cooked chicken tenders in commercially packaged bag. Discussed with manager. Operator relocated.
Cutting board has cut marks and is no longer cleanable. White cutting boards on flip top coolers. Manager states new ones have been ordered.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
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. All employee training completed through servsafe booklets. Missing completed health reporting agreement for employees. General manager will complete for all staff.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. Chlorine 0ppm corrected to 50ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce 120F hot hold, second temperature @ 4:40pm 1:45F Reheat ()
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as a dump sink evidenced by ice in the 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. Operator removed fish from packaging during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine.
Equipment or utensils not designed or constructed in a durable manner. Handle for lid on reach-in cooler is broken, end of line.
Stored food not covered. Ice cream tubs.
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.