Crystal River Smokehouse & Grill
2581 N US Hwy 19, Crystal River, FL 34428 · Permanent Food Service · License 1901427
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection5 high priority (2 fixed on the spot), 5 intermediate, 8 basic-47
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked pork (50°F - Cold Holding) on counter held at room temperature macaroni and cheese (45°F) in reach in cooler at front of cook line. Operator moved to freezer to cool. Cooked pork 43°F; macaroni and cheese 43°F at recheck
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cooked sweet potatoes in vertical cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee exited kitchen then returned and placed gloves on with washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly in kitchen area
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Allergy medicine tablet stored on prep table in cook line area. Operator moved to a different location.
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine and quaternary test kit
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink at front line 79°F
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233 1 food handler employed, certificate is expired
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
No notice posted on the menu, percentage not on receipt
Basic8
Code 10, In-use utensils properly stored: In-use knife stored in crack between prep table and reach in cooler.
Employee removed to be washed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open water bottle in prep shelf
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease.
Exterior surfaces kitchen
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach. Operator cleaned and sanitized the area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled under 3 compartment sink in kitchen area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.