CRAZEE MARIOS

Name: CRAZEE MARIOS
Address: 7667 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 57.2

7667 LAKE WORTH RD, LAKE WORTH, FL 33467

License #6021820

57.2 Grade F / 100

Failing Health Score

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Latest inspection

January 14, 2026 · 20 findings · 6 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

CRAZEE MARIOS in LAKE WORTH currently holds an InspectFL Health Score of 57.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 61 total violations — 23 critical, 13 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 27, 2025

The latest inspection on January 14, 2026 shows 20 observation rows: 6 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

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CRAZEE MARIOS has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[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.
[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.
[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.
[35A-03-4] Dead roaches on premises. Behind reach in cooler approximately 11 dead roaches, discussed with operator who cleaned and sanitized area.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food prep tables at cook line soiled with accumulation of oil and grease build up, discussed with operator to clean and sanitize area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize unit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At cook line walls soiled with heavy accumulation f grease and soil residues, discussed with operator to clean and sanitize.
[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.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[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.
[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.
[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.
[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.
[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.
[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.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and emailed copy of clean up poster to operator.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage bulk seasoning bins in back of kitchen single service plastic cups used to scoop and dispense seasonings. Discussed with operator who removed cups.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In kitchen employee only bathroom no hand washing sign provided discussed with operator and emailed handwashing sign handout.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle clean and sanitized dishes to place into storage racks. Discussed with operator who had employee wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bags of shredded cheese discussed food storage with operator who corrected storage of products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler eggs (55F - Cold Holding) per operator product delivered yesterday and held in walk in cooler overnight. Operator discarded eggs
[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 flip top cooler cheese (56F - Cold Holding); yogurt (55F - Cold Holding) per operator products not portioned or prepared today and held in flip today cooler since previous day. See stop sale. In walk in cooler cooked chicken (51F - Cold Holding); cooked goat (53F - Cold Holding); cooked rice (61F - Cold Holding); cooked onion sauce (52F - Cold Holding); cooked cauliflower (54F - Cold Holding); house-made cooked tomato sauce (53F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (54F - Cold Holding); butter (53F - Cold Holding); cut tomato (54F - Cold Holding); milk (54F - Cold Holding); yogurt (54F - Cold Holding) heavy cream (54F - Cold Holding) per operator no products portioned or prepared today and all items held in walk in cooler since previous day. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cheese (56F - Cold Holding); yogurt (55F - Cold Holding) per operator products not portioned or prepared today and held in flip today cooler since previous day. See stop sale. In walk in cooler cooked chicken (51F - Cold Holding); cooked goat (53F - Cold Holding); cooked rice (61F - Cold Holding); cooked onion sauce (52F - Cold Holding); cooked cauliflower (54F - Cold Holding); house-made cooked tomato sauce (53F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (54F - Cold Holding); butter (53F - Cold Holding); cut tomato (54F - Cold Holding); milk (54F - Cold Holding); yogurt (54F - Cold Holding) heavy cream (54F - Cold Holding) per operator no products portioned or prepared today and all items held in walk in cooler since previous day. See stop sale.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written procedures for bodily fluid clean up available discussed with operator and emailed clean up poster to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen large tubs of cooked beef (125F - Cooling)at 2:00 since 1:40 to 125F at 2:40. At this current rate of cooling products will not reach 70F within 2 hours. Discussed cooling process with operator who stated it will be added to a sauce shortly.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Rajib Khan 6/26/19 expired 6/26/24 discussed with operator who stated they will schedule appointment to renew.
[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 walk in freezer cooked lentils not date marked per operator product prepared 6 days ago and placed in freezer same day. Discussed date marking with operator to add date marking labels.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen at dishing area spray bottle not labeled containing all purpose cleaner per operator. Discussed labeling requirements for toxic chemicals operator added label.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises...one dead roach by the walk in cooler . Operator cleaned.
[36-01-4] Floor not cleaned when the least amount of food is exposed....heavy soiled buildup underneath soda dispenser, shelvings , chase freezer at dry storage area. Heavy soiled buildup underneath, behind pizza oven at kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion biryani sauce 49° in a five gallons bucket at walk in cooler , food was cooked 12/12/23 . Stop sale issue . Advise operator to discarded food.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... Employee package nan with bare hands for to go container. Discussed with manager , employee washed hands before handling food .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion biryani sauce 49° in a five gallons bucket at walk in cooler , food was cooked 12/12/23 .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, beresta onion sauce 45°, lamb 45°, ground beef 45°, sauce 45° , milk 45°, butter 44° in walk in cooler being held less than four hours. Operator opened inside walk in cooler door.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple cooked food in walk in cooler was cooked 2 days , 3 days ago .