Grannies Restaurant
1712 SE US Hwy 19, Crystal River, FL 34429 · Permanent Food Service · License 1900792
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 intermediate (fixed on the spot), 3 basic-7
- Safety score93
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 visitAug 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cheesecake in front line vertical reach in cooler. Operator dated cheesecake.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in dish machine area blocked by large fan and bucket. Operator removed the items and made sink accessible.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed vegetables stored over cooked bacon in walk in cooler.
Operator corrected shelves.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Bucket in front counter area. Operator dumped solution out to remake using only chlorine sanitizer.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on dry dish rack. Pans were separated to properly air dry.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.