CREW'S CAFE
7007 SEA WORLD DR, Orlando FL 32821 · (407)351-3600
Last inspected Dec 29, 2025 · 7 visits since July 2023
JAN 24
DEC 24
MAY 25
SEP 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Food with mold-like growth. See stop sale. Cream cheese in bakery cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019025434 | Apr 10, 2019 | Jun 19, 2019 | $200 |
Inspection history
7 visits, newest first
Dec 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (50F - Cold Holding); sliced cheese (47F - Cold Holding). Top of make table next to flattop grill in kitchen. In unit less then 1 hour. Placed items on ice
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over shrimp salad in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Near dry storage room. Work order submitted
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at front counter. Operator creating labels
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from faucet. Triplesink
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone (48F - Cold Holding); sliced Swiss cheese (48F - Cold Holding).sandwich make table. Operator states in unit less then four hours. Items were double panned. Operator exchanged with cold product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (78F - Hot Holding) out less then 4 hours. Operator placed on flat top to reheat and hot hold
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.
Jul 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-49F - Cooling). Walk-in cooler ambient temperature 49F
Employee switched from working with raw food to ready-to-eat food without washing hands.cook at flattop, raw beef to bread. Operator coached employee on proper hand washing
Food with mold-like growth. See stop sale. Cream cheese in bakery cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over multiple rte food in walk-in freezer in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen walk-in; raw chicken (44-45F - Cold Holding); pasta (47-49F - Cooling); sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) operator states in unit overnight. Cooler ambient temperature 49F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Kitchen side near pizza oven
Spray bottle containing toxic substance not labeled. Yellow liquid under handsink in bakery.
Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, coat under table near handsink in bakery
Jul 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-49F - Cooling). Walk-in cooler ambient temperature 49°F
Employee switched from working with raw food to ready-to-eat food without washing hands.cook at flattop, raw beef to bread. Operator coached employee on proper hand washing
Food with mold-like growth. See stop sale. Cream cheese in bakery cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over multiple rte food in walk-in freezer in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen walk-in; raw chicken (44-45F - Cold Holding); pasta (47-49F - Cooling); sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding) operator states in unit overnight. Cooler ambient temperature 49°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen walk-in; raw chicken (44-45F - Cold Holding);; sliced turkey (49F); raw ground beef (50F - Cold Holding); raw pork ribs (50F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Alfredo sauce (50F - Cold Holding); macaroni and cheese (50F - Cold Holding); fresh garlic in oil (50F - Cold Holding); Beef Demi glacé (49F - Cold Holding); beef base (49F - Cold Holding); chicken base (49F - Cold Holding); shredded cheese (49F - Cold Holding)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Kitchen side near pizza oven
Spray bottle containing toxic substance not labeled. Yellow liquid under handsink in bakery.
Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, coat under table near handsink in bakery
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.