CRAZY CAFE
3883 US HIGHWAY 301 SOUTH, Riverview FL 33578 · 813-898-2839
Last inspected Apr 3, 2026 · 6 visits since October 2023
FEB 24
JUL 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 cucumbers with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025089897 | Nov 25, 2025 | Jan 12, 2026 | $400 |
Inspection history
6 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 71 F left out at room temperature. Discussed reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Food stored on floor. Multiple food items on floor in walk in cooler, walk in freezer, and in kitchen.
Ice scoop handle in contact with ice. In ice bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 76 F.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Nov 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Meat in grocery bags in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink not accessible for employee use at all times. Drink in hand wash sink, employee removed at time of inspection.
Identity of food or food product misrepresented. Red snapper is listed on the menu and manager states tilapia is served in its place.
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. Manager provided 2 food handler certifications and has a total of 5 food handlers.
Records/documents for required employee training do not contain all of the required information. Employee training certificate only has the employee name and date of completion.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board, employee discarded at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Food stored on floor. Bag of rice on floor.
Ice scoop handle in contact with ice. In ice bin.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate12 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting cucumbers put on gloves without washing hands.
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 cucumbers with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shrimp over cooked rice in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 51 F, chicken 51 F sitting high up in prep cooler, employee placed in bottom of reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
Handwash sink not accessible for employee use at all times. Utensils in handwash sink next to mop sink. Employee removed at time of inspection.
Handwash sink used for purposes other than handwashing. Ice bath in handwash sink near soda machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to mop sink.
Records/documents for required employee training do not contain all of the required information.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to mop sink temp 75 F, employee turned back on hot water temped 92 F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in bag of sugar and rice.
Carbon dioxide tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted next to soda machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cigarette box on dry storage shelf, employee removed at time of inspection.
Food stored on floor. Sauce on floor.
Ice scoop handle in contact with ice. In ice bin at soda machine.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
Single-service articles improperly stored. To go boxes on floor near restroom.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Jul 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Crab in garbage bag in walk in cooler, operator removed at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lettuce and raw shell eggs over sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 47 F, in reach in cooler on cook line. Operator placed items to the bottom of the cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rice held on time. Operator states the rice has been out for 2 hours.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline.
Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, employee removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cup in pepper, operator removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on cookline.
Duct tape used to repair nonfood-contact surface. Tape on reach in cooler gaskets at sushi bar.
Food stored on floor. Sauce on floor.
Ice scoop handle in contact with ice. Ice scoop handle in ice at soda machine, operator removed at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at sushi bar.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Operator removed at time of inspection
Exit door locked. For reporting purposes only. Back door blocked with boxes.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 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. Dish machine tested 0 ppm, operator primed tested 50 ppm.
Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed lettuce in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice held on time not time marked.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink used for purposes other than handwashing. Strainer in handwash sink, employee removed at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sauce on cook line.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Duct tape used to repair nonfood-contact surface. Duct tape on reach in cooler door at sushi bar.
Equipment in poor repair. Handwash sink handle not working properly.
Food stored on floor. Containers of sauce on floor throughout kitchen.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate12 Basic
Show 18 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. Dish machine tested 0 ppm, operator fixed machine retested 50 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over krab in walk in cooler.
Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed cucumbers in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli 58 F in reach in cooler on cook line.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice that's held on time as a public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in soy sauce. Portion cup in black pepper in dry storage.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Duct tape used to repair nonfood-contact surface. Tape on reach in cooler door at sushi bar.
Food stored on floor. Soy sauce on floor.
Ice scoop handle in contact with ice. In ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave wave.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and tools over apple juice and mayonnaise in dry storage.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangos over cut lettuce in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
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.