CRAZEE MARIOS

Name: CRAZEE MARIOS
Address: 7667 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 74.5

7667 LAKE WORTH RD, LAKE WORTH, FL 33467

License #6021820

74.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CRAZEE MARIOS in LAKE WORTH currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 3 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 included 6 critical violations, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee began to portion cooked onion sauce, discussed with operator, employee washed hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top cooler across from tandoori oven cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of glue stored above clean and sanitized dishes on storage rack, discussed with operator who removed product.
[35A-03-4] Dead roaches on premises. Behind reach in cooler approximately 11 dead roaches, discussed with operator who cleaned and sanitized area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken in zip lock bags stored directly above boxes of fully cooked gyro meat, discussed with operator who corrected storage of products.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen at cook line soiled with heavy accumulation of soil residues, discussed with operator to clean and sanitize areas.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens at cook line interior of heavy build up of grease and food debris, discussed with operator to clean and sanitize unit.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked onion sauce (88F - Cooling) at 11:10 since 9:30 to 77F at 11:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill in shallow pans.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line multiple squeeze bottles of cooking oils not labeled, discussed with operator to label bottles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen clean and sanitized dishes not stored inverted or protected, discussed with operator to cover or flip dishes.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in chest freezer multiple containers of cooked lentils, cooked vegetables not date marked per operator products prepared on Sunday 3 days ago, discussed with operator to date marked containers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handled and gaskets soiled at cook line, discussed with operator to clean and sanitize.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.

Community reaction

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