CRAZY CUCUMBER MARKET STREET
4414 SW COLLEGE RD UNIT 1910, Ocala FL 34474 · 352.390-6969
Last inspected Jun 18, 2026 · 9 visits since November 2023
NOV 24
APR 25
NOV 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of spinach sauce with date mark of 4/8 on shelf in walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Nonfood-grade containers used for food storage - direct contact with food. Lowe's bucket being used with ice.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish rack.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside breading. Manager removed.
Old labels stuck to food containers after cleaning. Old label on pan of bread pudding. Operator removed.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, pomodoro sauce date marked 03/30/26, also reach-in cooler at the server area two portioned bottles with pomodoro sauce date marked 3/30/26 At the cook line pasta dated 3/32/26.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw fish 46F, raw shrimp 44F raw tuna 44F, manager add ice on top of portioned bags to dropped temperatures down. Tuna 42F shrimp 42F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the bar area half and half no date marked, employee date marked.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, manager provided.
Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese, also inside seasoning container at the dry storage area. Manager removed all.
Employee with no hair restraint while engaging in food preparation. Male employees at the cook line.
Equipment and utensils not properly air-dried - wet nesting. In front of dish machine, Cleaned stacked containers stored wet.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At the server area, microwave soiled with food residue, employee cleaned during inspection
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep tables.
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 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. At the prep area, female employee cutting fresh cilantro and preparing pico de gallo with no gloves, inspector instructed to washed hands and use gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, egg washed 52F, margarine with fresh garlic 68F, per Manager items were moved from refrigeration around 11:00am. Manager will use time as a public health control form. At the cook line, chicken 51F, cut tomatoes 50, calamari 37F-52F, manager placed in freezer to dropped temperature, 40F.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. "Seared Ahi Tuna" and "Seared Salmon Salad" not indicated as raw on menu. Missing reminder (asterisk) leading to disclosure.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of spinach sauce with date mark of 4/8 on shelf in walk-in cooler.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulls up pants with gloves hands, then handled the fryer basket with the same gloved hands. Manager had employee wash hands and out on new gloves before continuing to work at cookline.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing portion bags of raw pork stored on shelf in reach-in freezer above sealed bag of fully-cooked lobster and krab meat. Manager moved the raw pork to the bottom shelf during this inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing tubes of raw hamburger meat stored on shelf directly above pan containing packages of raw tuna inside walk-in cooler. Manager removed tuna from shelf during this inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Two reduced oxygen package of raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed and 36F. Manager stated the tuna has been stored inside the cooler overnight. Package does have a label indicating the tuna must be removed from packaging prior to thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table in front of kitchen: coleslaw (47F - Cold Holding). Employee stated the coleslaw was filled from another cooler approximately 30 minutes prior. Inspector had employee move the coleslaw to the freezer to rapidly cool to 41F.
Toxic substance/chemical improperly stored. Bottle containing "moisturizing body spray" on shelf beside single-use straws in bar area. Manager removed chemical from shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with mold-like substance.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. "Seared Ahi Tuna" and "Seared Salmon Salad" not indicated as raw on menu. Missing reminder (asterisk) leading to disclosure.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink in back of kitchen near dish machine. Employee replenished towels during this inspection.
Spray bottle containing toxic substance not labeled. Several spray bottles containing degreaser missing labels on shelf in mop 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. To reduced oxygen package of raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed and 36F. Manager stated the tuna has been stored inside the cooler overnight. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf in bar area beside single-use items. Manager moved the purse to the bottom shelf during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food at cookline has two bracelets on wrist.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying shelf in ware wash area.
Equipment in poor repair. Rusted shelving inside walk-in cooler.
Food storage container/container lid cracked or broken. Several chipped and/or melted plastic pans on dish drying rack in ware wash area.
In-use tongs stored on equipment door handle between uses. Two sets of tongs stored on oven door handle at cookline. Manager removed tongs from handle during his inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine soiled with mold-like substance.
Time/temperature control for safety food thawed in an improper manner. Pan containing package of cooked pork thawing in standing water in prep sink in back of kitchen. Manager moved the pork to the cooler to continue to thaw.
Unclean building components, attachments or fixtures. Ceiling tiles, air vents, and light fixtures at cookline soiled with dust.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves handling breaded fish wipes hands on apron then handles cooking equipment and serving plates without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Par cooked wings stored over cooked break pudding in walk-in-cooler and strawberries. Manager moved bread pudding and strawberries to another shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager had canopener washed
Floor tiles missing and/or in disrepair. Floor tiles on cook line cracked
Food storage container/container lid cracked or broken. Cracked container on clean rack. Manager discarded container.
Ice scoop handle in contact with ice. At bar. Manager removed and washed ice scoop
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. Manager chained up bulk tank
Cove molding at floor/wall juncture broken/missing. Observed missing cove molding with hole in wall across from walk-in-cooler and mop sink next to cook line.
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in employee unisex bathroom.
Employee with ineffective hair restraint while engaging in food preparation. Observed male cook with no hair restraint and another male with no beard guard,
Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( avocado ) located in flip-top make table with produce stickers still on produce. Manager had employee remove stickers and wash.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in wringing device. Manager hung mop to air dry
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 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. In use dish machine located in dish area, 0 ppm.
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish, tuna in walk-in cooler, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink next to ice machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained.
Accumulation of debris inside warewashing machine. Inside of dish machine in dish area.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in back of kitchen, manager placed chain around tanks.
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. Tuna being thawed in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on top of dish machine in dish area. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf above reach-in cooler across from cook line oven. Manager moved keys to area away from food.
Equipment in poor repair. Reach-in cooler next to ice machine missing handle.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager moved tongs to top of cook line grill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in pan of water, 96F, on cook line grill. Manager moved pan to area of grill that is in use to heat water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach-in coolers. Walk-in cooler gaskets. Back of floor mixer on server side of pass through window.
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.