CROCANTE RESTAURANT

Name: CROCANTE RESTAURANT
Address: 4311 E COLONIAL DR UNIT 4, ORLANDO, FL, 32803, US
Rating: 34.6

4311 E COLONIAL DR UNIT 4, ORLANDO, FL 32803

License #5814351

34.6 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CROCANTE RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 34.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 79 total violations — 12 critical, 15 major, 52 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 29, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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CROCANTE RESTAURANT 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: Met Inspection Standards
[36-36-4] Ceiling tile missing. Out of place in chef office
[08B-47-4] Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers on storage rack
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken vacuum packed in freezer for 24hrs per operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Drawer cooler under rotiseri hot holder ; pork , shell egg (52F - Cold Holding) less than 4hrs per operator. Operator moved to different cooler for temperature recovery
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Garlic sauce on counter 30 minutes .
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicharon fat prepared 4/19 per operator.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In rice containers. Operator removed
[36-36-4] Ceiling tile missing. Out of place in chef office
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board on prep table. Operator removed
[08B-47-4] Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine stored in dirty holder. Operator immediately cleaned
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers on storage rack
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 sani buckets on floor throughout kitchen. Operator removed all
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken vacuum packed in freezer for 24hrs per operator
[29-11-4] Water leaking from pipe and/or faucet/handle. From faucet at bar hand sink
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher. In use. Operator had sanitizer lines and detergent lines switched. Operator switched back . Tested several times after priming. Reading 00ppm chlorine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Drawer cooler under rotiseri hot holder ; pork , shell egg (52F - Cold Holding) less than 4hrs per operator. Operator moved to different cooler for temperature recovery
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Garlic sauce on counter 30 minutes .
[31B-03-4] No soap provided at handwash sink. At bar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicharon fat prepared 4/19 per operator.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry storage rack by warewashing area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on prep table by 3 bay sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to microwave and drink over prep table in kitchen by 3 bay sink
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine in kitchen
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in sugar container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several containers of utensils in water temperature range 70F-86F
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink at bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler on far right of cook line by ice cream well
[16-46-4] Old labels stuck to food containers after cleaning.
[33-16-4] Open dumpster lid.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork, fish, beef
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging fish,pork and beef raw, removing from packaging within 3 days. Not 48hrs.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Multiple buckets
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi Mahi vacuum packed fresh last week per operator, then frozen and thawed still in package.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork,sweet potatoes,plaintains (43F - Cold Holding) in cold holding well 1hr. Ambient temperature of cooler is 38F. Advised operator to not over fill pans, and not double pan. Also advised to cover well when not in continuous use. Operator took corrective action and temperature recheck was 43F
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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. Provided form
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quat test strips for 3 bay sink. But they do have chlorine test strips for dishwasher
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form