Crumps Landing
11210 W Halls River Rd, Homosassa, FL 34448 · Permanent Food Service · License 1901391
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 complaint inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 13, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler under steamer shrimp (46°F - Cold Holding) operator took temperatures at approximately 11am and shrimp was below 40°F. Operator moved shrimp to freezer to rapidly chill. Recheck 36°F
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee energy drink can on prep shelf in cook line area. Operator removed.
Fixed on the spot
Earlier inspections 1
B87Routine inspection7 violations, 1 high priority No follow-up needed
- First visitSep 2, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler at front line- cut tomatoes (46°F - Cold Holding); ranch dressing made onsite with buttermilk (48°F - Cold Holding) Reach in cooler at cook line- mango salsa (49°F - Cold Holding) Items moved to walk in cooler to rapidly cool. Recheck tomatoes 38°F; ranch 43°F; salsa 42°F
Fixed on the spot
Intermediate2
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.
All outside bar and drink stations hand wash sink water temperatures between 80°F-82°F
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk seasoning bins at cook line. Operator labeled.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in rice. Operator corrected.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on dish rack
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink near walk in cooler Hand wash sink in outside bar area and missing paper towels
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.