CRAZEE MARIOS
7667 LAKE WORTH RD, Lake Worth FL 33467 · 561-294-3062
Last inspected Jan 14, 2026 · 10 visits since August 2023
DEC 23
NOV 24
MAR 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 9 rodent droppings on top of cans of foods, on top of sealed seasonings in kitchen. Approximately 4 rodent droppings in to go container with spices, operator discarded spices. Discussed with operator who began to clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083037 | Nov 13, 2025 | Jan 22, 2026 | $800 |
| 2--2025036548 | Mar 27, 2025 | Sep 10, 2025 | $200 |
| 2--2019049470 | Aug 24, 2019 | Oct 16, 2019 | $200 |
| 2--2018054758 | Oct 22, 2018 | Nov 7, 2018 | $400 |
Inspection history
10 visits, newest first
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
What the inspector wrote — 20 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee began to portion cooked onion sauce, discussed with operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken in zip lock bags stored directly above boxes of fully cooked gyro meat, discussed with operator who corrected storage of products.
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. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.
Show the remaining 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.
Toxic substance/chemical improperly stored. Bottle of glue stored above clean and sanitized dishes on storage rack, discussed with operator who removed product.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 to operator.
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. Reviewed with operator and emailed copy of clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked onion sauce (88F - Cooling) at 11:10 since 9:30 to 77F at 11:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill in shallow pans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in chest freezer multiple containers of cooked lentils, cooked vegetables not date marked per operator products prepared on Sunday 3 days ago, discussed with operator to date marked containers.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handled and gaskets soiled at cook line, discussed with operator to clean and sanitize.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen clean and sanitized dishes not stored inverted or protected, discussed with operator to cover or flip dishes.
Cutting board has cut marks and is no longer cleanable. Flip top cooler across from tandoori oven cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
Dead roaches on premises. Behind reach in cooler approximately 11 dead roaches, discussed with operator who cleaned and sanitized area.
Floor soiled/has accumulation of debris. Floors throughout kitchen at cook line soiled with heavy accumulation of soil residues, discussed with operator to clean and sanitize areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens at cook line interior of heavy build up of grease and food debris, discussed with operator to clean and sanitize unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food prep tables at cook line soiled with accumulation of oil and grease build up, discussed with operator to clean and sanitize area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize unit.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line walls soiled with heavy accumulation f grease and soil residues, discussed with operator to clean and sanitize.
Working containers of food removed from original container not identified by common name. At cook line multiple squeeze bottles of cooking oils not labeled, discussed with operator to label bottles.
Nov 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Door handled and gaskets soiled on reach in cooler at cook line, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board at flip top cooler grooved and no longer cleanable, discussed with operator to repair of replace.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line soiled with accumulation of food debris and soil residues, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls next to large stoves soiled with food splatter, discussed with operator to clean and sanitize.
Nov 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to fill cut lettuce in flip top cooler product is not heat treated after handling, discussed with operator who discarded product and educated employee.
Rodent activity present as evidenced by rodent droppings found. Approximately 9 rodent droppings on top of cans of foods, on top of sealed seasonings in kitchen. Approximately 4 rodent droppings in to go container with spices, operator discarded spices. Discussed with operator who began to clean and sanitize areas.
Toxic substance/chemical improperly stored. Rubbing alcohol stored above clean and sanitized dishes, discussed with operator who removed bottle.
Buildup of food debris/soil residue on equipment door handles. Door handled and gaskets soiled on reach in cooler at cook line, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board at flip top cooler grooved and no longer cleanable, discussed with operator to repair of replace.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line soiled with accumulation of food debris and soil residues, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls next to large stoves soiled with food splatter, discussed with operator to clean and sanitize.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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/ Manager Rajib Khan 6/26/19 expired 6/26/24 discussed with operator who stated they will schedule appointment to renew.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer cooked lentils not date marked per operator product prepared 6 days ago and placed in freezer same day. Discussed date marking with operator to add date marking labels.
Spray bottle containing toxic substance not labeled. In kitchen at dishing area spray bottle not labeled containing all purpose cleaner per operator. Discussed labeling requirements for toxic chemicals operator added label.
No handwashing sign provided at a hand sink used by food employees. In kitchen employee only bathroom no hand washing sign provided discussed with operator and emailed handwashing sign handout.
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle clean and sanitized dishes to place into storage racks. Discussed with operator who had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bags of shredded cheese discussed food storage with operator who corrected storage of products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler eggs (55F - Cold Holding) per operator product delivered yesterday and held in walk in cooler overnight. Operator discarded eggs
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. In flip top cooler cheese (56F - Cold Holding); yogurt (55F - Cold Holding) per operator products not portioned or prepared today and held in flip today cooler since previous day. See stop sale. In walk in cooler cooked chicken (51F - Cold Holding); cooked goat (53F - Cold Holding); cooked rice (61F - Cold Holding); cooked onion sauce (52F - Cold Holding); cooked cauliflower (54F - Cold Holding); house-made cooked tomato sauce (53F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (54F - Cold Holding); butter (53F - Cold Holding); cut tomato (54F - Cold Holding); milk (54F - Cold Holding); yogurt (54F - Cold Holding) heavy cream (54F - Cold Holding) per operator no products portioned or prepared today and all items held in walk in cooler since previous day. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cheese (56F - Cold Holding); yogurt (55F - Cold Holding) per operator products not portioned or prepared today and held in flip today cooler since previous day. See stop sale. In walk in cooler cooked chicken (51F - Cold Holding); cooked goat (53F - Cold Holding); cooked rice (61F - Cold Holding); cooked onion sauce (52F - Cold Holding); cooked cauliflower (54F - Cold Holding); house-made cooked tomato sauce (53F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (54F - Cold Holding); butter (53F - Cold Holding); cut tomato (54F - Cold Holding); milk (54F - Cold Holding); yogurt (54F - Cold Holding) heavy cream (54F - Cold Holding) per operator no products portioned or prepared today and all items held in walk in cooler since previous day. See stop sale.
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. Establishment has no written procedures for bodily fluid clean up available discussed with operator and emailed clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen large tubs of cooked beef (125F - Cooling)at 2:00 since 1:40 to 125F at 2:40. At this current rate of cooling products will not reach 70F within 2 hours. Discussed cooling process with operator who stated it will be added to a sauce shortly.
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/ Manager Rajib Khan 6/26/19 expired 6/26/24 discussed with operator who stated they will schedule appointment to renew.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer cooked lentils not date marked per operator product prepared 6 days ago and placed in freezer same day. Discussed date marking with operator to add date marking labels.
Spray bottle containing toxic substance not labeled. In kitchen at dishing area spray bottle not labeled containing all purpose cleaner per operator. Discussed labeling requirements for toxic chemicals operator added label.
Bowl or other container with no handle used to dispense food. In dry storage bulk seasoning bins in back of kitchen single service plastic cups used to scoop and dispense seasonings. Discussed with operator who removed cups.
No handwashing sign provided at a hand sink used by food employees. In kitchen employee only bathroom no hand washing sign provided discussed with operator and emailed handwashing sign handout.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting herbs with bare hands at prep table; as per employee to be used as garnish for different dishes; Educated and operator stated that he will be using the herbs to cook and cut other herbs for garnishing; Employee washed hands
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during opened inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. paneer cheese (50F - Cold Holding); in cooler at cook line Food not prepared or portioned today; food out of temperature for approximately 30 minute as; ice added to quick chill;
Food stored on floor-pizza dough stored on the floor in walk-in freezer Advised to store properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion biryani sauce 49° in a five gallons bucket at walk in cooler, food was cooked 12/12/23. Stop sale issue. Advise operator to discarded food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... Employee package nan with bare hands for to go container. Discussed with manager, employee washed hands before handling food.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion biryani sauce 49° in a five gallons bucket at walk in cooler, food was cooked 12/12/23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, beresta onion sauce 45°, lamb 45°, ground beef 45°, sauce 45°, milk 45°, butter 44° in walk in cooler being held less than four hours. Operator opened inside walk in cooler door.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple cooked food in walk in cooler was cooked 2 days, 3 days ago.
Dead roaches on premises...one dead roach by the walk in cooler. Operator cleaned.
Floor not cleaned when the least amount of food is exposed....heavy soiled buildup underneath soda dispenser, shelvings, chase freezer at dry storage area. Heavy soiled buildup underneath, behind pizza oven at kitchen.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers > 24hrs. with no date mark in walk-in cooler.
Bowl or other container with no handle used to dispense food. Observed in flour and salt bin storage. Operator removed and replaced with a handled scoop.
Current Hotel and Restaurant license not displayed.
Employee and owner with no hair restraint while engaging in food preparation.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed. Observed the floor in dry storage room with buildup of debris
Food stored on floor. Observed multiple items stored directly on the walk-in freezer floor.
No handwashing sign provided at a hand sink used by food employees. Observed in employee restroom in rear kitchen.
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.