GRAFTON STREET PUB/CROWN ALLEY
7055 COUNTY RD 46A, Lake Mary FL 32746 · 407-936-3782
Last inspected Jun 24, 2026 · 10 visits since December 2023
MAR 24
NOV 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. - shredded cheese
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. - cookline cutting boards
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - seal at cookline splash wall soiled and drooping and
Apr 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Food with mold-like growth. See stop sale. - shredded cheese
Stop Sale issued due to food not being in a wholesome, sound condition. - activated charcoal
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOWBOY; - sauerkraut (45F - Cold Holding); - corn beef, turkey (46F - Cold Holding); - burger, fish (47F - Cold Holding) COOKLINE LEFT; - mozzarella cheese (50F - Cold Holding); - goat cheese (52F - Cold Holding); - béchamel cream sauce (52F - Cold Holding); - tuna salad (48F - Cold Holding); - roast chicken (48F - Cold Holding) Operator states less than 4 hours.
Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. - Hawaiian black salt made from activated charcoal
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 at walk in cooler. Operator states opened 2 days prior.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
Clean utensils stored between equipment and wall. - knives between cookline coolers
Cutting board has cut marks and is no longer cleanable. - cookline cutting boards
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee handing clean dishes wearing watch - employee at cook line wearing watch
Employee with no beard guard/restraint while engaging in food preparation. - cookline employee
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - bar drink strainers in standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - seal at cookline splash wall soiled and drooping and
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch - cookline employee wearing bracelet
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken (157f-161f - Cooking). Employee put back on grill. Final temp 171f
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. - 2nd bar dishwasher (Chlorine 0ppm). Chemical bottle empty. Operator replaced. Final reading 50ppm
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon
Raw animal food stored over canned/bottled drinks. - raw shell eggs over bar drinks
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT; - cut tomato (46F - Cold Holding); - goat cheese (50F - Cold Holding); - raw shrimp (48F - Cold Holding); - raw chicken (48F - Cold Holding)
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - fresh squeezed juice advertised on menu but juice comes from commercially produced product. Operator printed new menus
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. - bottle of clear liquid at bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag on shelf with dry goods
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch - cookline employee wearing bracelet
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - dish machine
Missing drain plug at dumpster.
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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 dish machine (Chlorine 0ppm)
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon undercooked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT; - shredded cheese (51F - Cold Holding); - cooked tomato (51F - Cold Holding); - sautéed mushrooms (52F - Cold Holding); - tomato (49F - Cold Holding); - cut lettuce (57F - Cold Holding) Manager states discovered cooler out this morning. COOKLINE RIGHT; - cut tomato (56F - Cold Holding); - balsamic caviar (52F - Cold Holding); - cooked chicken (56F - Cold Holding); - calamari (56F - Cold Holding); - fish (56F - Cold Holding); - raw chicken (56F - Cold Holding) Has called for service. Chef placed items on ice
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - dish machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over ice tea station
Employee with no beard guard/restraint while engaging in food preparation. - 2 employees
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Missing drain plug at dumpster.
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up. - at server's station.
Stored food not covered. - ice cream container at reach in cooler
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook employee using personal phone, then started food prep, no handwash.
Clam/mussel/oyster tags not marked with last date served.
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler fan covers dusty
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. - observed unwashed tomato over cooked vegetables in walk in cooler
Water draining onto floor surface. - bar dish machine draining onto floor when ran
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top; cut tomatoes (46F); house made Caesar (50F); house made ranch (50F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Line sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.underside of the machine
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters removed from original container for long-term storage. Oysters
Floor area(s) covered with standing water. At the ice machine
Old labels stuck to food containers after cleaning.
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.