CROCANTE RESTAURANT

Name: CROCANTE RESTAURANT
Address: 4311 E COLONIAL DR UNIT 4, ORLANDO, FL, 32803, US
Rating: 60.8

4311 E COLONIAL DR UNIT 4, ORLANDO, FL 32803

License #5814351

60.8 Grade F / 100

Failing Health Score

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Quick take

CROCANTE RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 60.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 10 major, 19 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Complied
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
[36-36-4] Ceiling tile missing. Out of place in chef office
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers on storage rack
[08B-47-4] Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
[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
[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.
[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.

Disposition: Warning Issued
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board on prep table. Operator removed
[31B-03-4] No soap provided at handwash sink. At bar
[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.
[08B-47-4] Food not stored at least 6 inches off of the floor. Several containers of food in back storage area on floor
[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
[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
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets n fruit cooler
[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
[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
[29-11-4] Water leaking from pipe and/or faucet/handle. From faucet at bar hand sink
[36-36-4] Ceiling tile missing. Out of place in chef office
[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 .
[14-01-5] Bowl or other container with no handle used to dispense food. In rice containers. Operator removed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Community reaction

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Community pulse