CRU QUARTERS
1776 MAYFLOWER CT, Winter Park FL 32792 · 407-672-1620
Last inspected Mar 4, 2026 · 8 visits since September 2023
APR 24
NOV 24
MAR 25
SEP 25
MAR 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock 50F per operator cooling from last night at walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Date marked 2/24 chicken stock. Operator discarded
Bowl or other container with no handle used to dispense food. Small plastic bowl with no handle used to scoop sugar. Operator removed bowl
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dishwasher 00ppm chlorine. Operator will wash, rinse and sanitize in main kitchen dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vents soiled with debris. Operator cleaned during inspection
Mar 4, 2025Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock 50F per operator cooling from last night at walk in cooler. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock 50F per operator cooling from last night at walk in cooler
Food stored in a prohibited area. Bags of coffee stored underneath hand wash sink in front counter
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Sani spray bottle not labeled next to handwashing sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85F. Operator pleased in dish area
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in pizza station with food debris
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over sausages in walk in freezer.
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.Operator placing raw meats, fish in ROP bags for over 48 hrs.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee kept in clean table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee peeling jalapeños while wearing a bracelet.
In-use wet wiping cloth/towel used under cutting board.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over sausages in walk in freezer.
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.Operator placing raw meats, fish in ROP bags for over 48 hrs.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee kept in clean table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee peeling jalapeños while wearing a bracelet.
In-use wet wiping cloth/towel used under cutting board.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon at walk in cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. No soap at hand wash sink in the women's bathroom
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility has butter and brown butter on the cooks line. Per chef item has been on the line less than an hour
Food stored in a location that is exposed to splash/dust. Syrups for coffee stored next to wait staff hand washing sink under the paper towel dispenser
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.