CRU CELLARS
2506 S MACDILL AVE, Tampa FL 33629 · (813) 831-1117
Last inspected May 7, 2026 · 9 visits since October 2023
MAR 24
AUG 24
JAN 25
OCT 25
MAY 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Food stored on floor. Observed oil stored on dry storage floor at time of inspection
Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles in kitchen at time of inspection.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Open dumpster lid.
Oct 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 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/ Joseph Naraez
Covered waste receptacle not provided in women's bathroom.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Mop not inverted. Chef inverted at time of inspection
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP steaks NOT COOKED IN 10k bags no dates on steaks.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dishwasher.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishments doing cook and chill with steaks without a HACCP.
Water leaking from pipe and/or faucet/handle. Pipe leaking underneath 3 compartment sink.
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Dented can of pumpkin.
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of quaternary ammonia.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to bathroom returned to work in kitchen without washing hands. Had a conversation about proper handwashing techniques employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP steaks NOT COOKED IN 10k bags no dates on steaks.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dishwasher.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings. Chef added proper date markings.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishments doing cook and chill with steaks without a HACCP.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Chef removed beef and placed inside refrigerator.
Water leaking from pipe and/or faucet/handle. Pipe leaking underneath 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor by mop sink. Chef removed and properly stored mop.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened and held longer then 24 hours has no date markings inside reach in cooler on cooks line.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil cold holding 45F. Chef placed oil in freezer Re-temp at 40F.
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. Emailed operator body fluid clean up sign.
Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Chef removed dirty dishes and placed in 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for sanitizer.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory. Manager printed and hung up consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken inside refrigerator held longer then 24 hours has no date markings. Chef added proper date markings to chicken.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
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.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
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. Emailed operator employee reporting agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork held longer then 24 hours has no date markings. Chef added proper date to pork.
Employee with no hair restraint while engaging in food preparation. Employee working on cooks line with no hair restraint.
Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
Food stored on floor. Fryer oil stored on floor in dry storage area.
Light shield damaged/in disrepair. Light shield missing overtop cooks line.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
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.