Cru Cellars

2506 S Macdill Ave, Tampa, FL 33629 · Permanent Food Service · License 3917569

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Nov 3, 2026 (5 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
2 high priority, 5 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

7 violations found

First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -All items located inside same large sliding door reach in cooler. Employee stated that some of it was delivered yesterday and all have been in reach in cooler for more than 4 hours. No temps had been taken by employees. See list of temps taken at time of inspection below: Multiple heavy cream 46°F-50°F, Multiple half and half 48°F-50°F, Créme fraiche 45°F, Gruyére 50°F,Crumbled blue cheese 50°F, Multiple Goat cheese 46°F-49°F, Multiple Blue cheese 49°F-51°F, Sliced cheddar 46°F-49°F, Queso 54°F, Multiple shredded mozzarella provolone blend 47°F-51°F, Multiple Ricotta 46°F-49°F, Multiple Karst cheese 47°F-48°F, Cru cheese 46
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -All items located inside same large sliding door reach in cooler. Employee stated that some of it was delivered yesterday and all have been in reach in cooler for more than 4 hours. No temps had been taken by employees today. Ambient thermometer 49°F. See list of temps taken at time of inspection below: Multiple heavy cream 46°F-50°F, Multiple half and half 48°F-50°F, Créme fraiche 45°F, Gruyére 50°F, Sliced salami 47°F, Unsliced salami 47°F, salami 47°F, Crumbled blue cheese 50°F, Multiple Goat cheese 46°F-49°F, Multiple Blue cheese 49°F-51°F, Sliced cheddar 46°F-49°F, Queso 54°F, Multiple shredded mozzarella provolone blend 47°F-51°F, Multiple Ricotta 46°F-49°F, Multiple Karst cheese 47°F-48°F, Cru cheese 46
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Observed fryer shortening stored on floor in storage area.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -Observed employee phone on prep table near warehouse washing area.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.