CROCANTE RESTAURANT
4311 E COLONIAL DR UNIT 4, Orlando FL 32803 · 407-674-8021
Last inspected Apr 29, 2026 · 11 visits since October 2023
APR 24
SEP 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018041518 | Jun 15, 2018 | Sep 21, 2018 | $360 |
Inspection history
11 visits, newest first
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Drawer cooler under rotiseri hot holder; pork, shell egg (52F - Cold Holding) less than 4hrs per operator. Operator moved to different cooler for temperature recovery
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. -Garlic sauce on counter 30 minutes.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicharon fat prepared 4/19 per operator.
Ceiling tile missing. Out of place in chef office
Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
Old labels stuck to food containers after cleaning. Plastic containers on storage rack
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken vacuum packed in freezer for 24hrs per operator
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 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. Bar dishwasher. In use. Operator had sanitizer lines and detergent lines switched. Operator switched back. Tested several times after priming. Reading 00ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Drawer cooler under rotiseri hot holder; pork, shell egg (52F - Cold Holding) less than 4hrs per operator. Operator moved to different cooler for temperature recovery
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. -Garlic sauce on counter 30 minutes.
No soap provided at handwash sink. At bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicharon fat prepared 4/19 per operator.
Bowl or other container with no handle used to dispense food. In rice containers. Operator removed
Ceiling tile missing. Out of place in chef office
Cutting board has cut marks and is no longer cleanable. Small white cutting board on prep table. Operator removed
Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine stored in dirty holder. Operator immediately cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
Old labels stuck to food containers after cleaning. Plastic containers on storage rack
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 sani buckets on floor throughout kitchen. Operator removed all
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken vacuum packed in freezer for 24hrs per operator
Water leaking from pipe and/or faucet/handle. From faucet at bar hand sink
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Multiple containers at dish area
Oct 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar. Operator cleaned during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at kitchen entrance
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of walls in ice machine. Operator cleaned during inspection
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine Bar dishwasher. Operator will wash, rinse and sanitize at kitchen dishwasher
Food stored on floor. Container with lard at prep station. Container with spices at dry storage. Operator removed
Old labels stuck to food containers after cleaning. Multiple containers at dish area
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utilities line go into ceiling
Exterior door has a gap at the threshold that opens to the outside. Gap at back door
Food stored on floor. Bucket of blood stored on floor walk in cooler operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container in room temperature water. Operator dumped water
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Bucket of dough walk in cooler. Operator removed Buckets of blood on floor in walk in freezer
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine. Attempted to prime and tried multiple times 0 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken tenders per operator held less than 3 hours operator moved to freezer for immediate temperature recivery (49F - Cold Holding)
Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by large mixing bowl Operator moved mixing bowl
Bowl or other container with no handle used to dispense food. Bowl in rice cook line Operator removed bowl
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on wall dicer Operator removed jacket
Food stored on floor. Bucket of dough walk in cooler. Operator removed Buckets of blood on floor in walk in freezer
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 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. At bar 00ppm. Retested after prime 50 ppm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing. Spatula in hand sink on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons, bar tender and server wearing watches and bracelets
Ice scoop handle in contact with ice. At bar
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep cooler and prep table
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container and rice
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 75F. Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler
Time/temperature control for safety food thawed in an improper manner. Fish thawing buckets of standing water. Operator placed under running water. Pork thawing at room temperature. Operator placed in cooler.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging fish,pork and beef raw, removing from packaging within 3 days. Not 48hrs.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi Mahi vacuum packed fresh last week per operator, then frozen and thawed still in package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork,sweet potatoes,plaintains (43F - Cold Holding) in cold holding well 1hr. Ambient temperature of cooler is 38F. Advised operator to not over fill pans, and not double pan. Also advised to cover well when not in continuous use. Operator took corrective action and temperature recheck was 43F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided form
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quat test strips for 3 bay sink. But they do have chlorine test strips for dishwasher
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. Provided form
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry storage rack by warewashing area
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep table by 3 bay sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to microwave and drink over prep table in kitchen by 3 bay sink
In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in sugar container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several containers of utensils in water temperature range 70F-86F
No handwashing sign provided at a hand sink used by food employees. At hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler on far right of cook line by ice cream well
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork, fish, beef
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging fish,pork and beef raw, removing from packaging within 3 days. Not 48hrs.
Wiping cloth sanitizing solution stored on the floor. Multiple buckets
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.