CRUDOS

Name: CRUDOS
Address: 3905 NW 107 AVE STE 105, DORAL, FL, 33178, US
Rating: 27.5

3905 NW 107 AVE STE 105, DORAL, FL 33178

License #2335226

27.5 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 9 findings · 2 critical

Routine - Food

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Usually lower-risk context.

Quick take

CRUDOS in DORAL currently holds an InspectFL Health Score of 27.5 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 March 31, 2026. Across those visits, inspectors documented 134 total violations — 11 critical, 51 major, 72 minor.

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The latest inspection on March 31, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

134

Coverage note

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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. Observed missing ceiling tiles over triple door reach in freezer at prep area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pots at dishwashing area, not inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in reach in cooler at work station by service window an employee drink tumbler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reaching cooler next to three compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler next to double-decker oven at prep area, shelves, soiled with mold like substance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs at triple glass door reach in cooler stored over butter at prep area. Operator placed eggs on bottom shelf.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer at mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink located at server area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink located at server area.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust at ware washing area.
[36-36-4] Observed Ceiling tile missing at warehouse washing area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from fryer station.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 108F. Manager called repair technician during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added bar near front entrance door with hand sink, 3 compartment sink, coffee machine and reach in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Jonathan and Claudia hired more than 60 days, no proof of employee training.
[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.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust at ware washing area.
[36-36-4] Observed Ceiling tile missing at warehouse washing area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from fryer station.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 108F. As per Manager new dish machine will be installed on the following week.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added bar near front entrance door with hand sink, 3 compartment sink, coffee machine and reach in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Jonathan and Claudia hired more than 60 days, no proof of employee training
[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.

Disposition: Warning Issued
[36-73-4] Observed Floor drain heavily soiled with accumulation of debris at bar area.
[36-36-4] Observed Ceiling tile missing at warehouse washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust at ware washing area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons not inverted at front counter. Employee inverted items.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from fryer station.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 8 live flying insects flying around and landing on floor near floor drain at bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cream cheese at preparation cooler at sushi area. Manager rearranged products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink at sushi area.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 108F. Manager called repair technician during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at ware washing area. Employee replenished paper towels.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added bar near front entrance door with hand sink, 3 compartment sink, coffee machine and reach in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Jonathan and Claudia hired more than 60 days, no proof of employee training.
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at ware washing area. Employee replenished soap.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw fish o the menu. Printed and provided consumer advisory and manager posted on wall.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area, across from triple sink.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used as a barrier surrounding cotton candy machine located near front prep sushi station.
[36-36-4] Ceiling tile missing located at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located at kitchen area.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in cooler located across from fryer station.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed plastic containers of oil, a bag of bread crumbs and a box of limes stored on kitchen floor.
[10-08-5] Ice scoop handle in contact with ice located in ice machine at kitchen area, across from triple sink.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature rinse gauge on kitchen dish machine not functioning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located at bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink soiled with food debris, located next to triple sink. Observed soiled hood filters above kitchen cookline.
[29-49-6] Standing water in bottom of reach-in-cooler located across from fryer station.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed ice bin with no cover, provided next to handwash sink behind bar area. Manager provided splash guard, waiting for maintenance to install.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep counters, not kept stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed food storage containers of tempura flakes, quinoa and almonds not labeled, stored near front counter sushi prep area.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided for hot water sanitizing dish machine observed at kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel provided at handwash sink next to triple sink. Observed no paper towel provided at handwash sink located behind sushi prep station and bar area.
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar added with handwashing sink, beverage coolers and three compartment sink not indicated on previous plans. Plans were forwarded to plan reviewer Jaron Brown on 4/17/2024 to be submitted to plan review support team to be reviewed and to be assigned for approval, under file#, 336733.
[31B-03-4] No soap provided at handwash sink. Observed no soap provided at handwash sink next to triple sink. Observed no soap provided at handwash sink located behind sushi prep station and bar area.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. As per wash temperature gauge on hot water sanitizing dish machine, temperature observed at 140F, as per manufacturers specifications wash temperature needs to reach a minimum of 150F.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed double doors at kitchen area, marked as an exit blocked by a trash bin and storage racks.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep counters, not kept stored in sanitizing solution between uses.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided for hot water sanitizing dish machine observed at kitchen area.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed double doors at kitchen area, marked as an exit blocked by a trash bin and storage racks.
[29-49-6] Standing water in bottom of reach-in-cooler located across from fryer station.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used as a barrier surrounding cotton candy machine located near front prep sushi station.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located at bar area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel provided at handwash sink next to triple sink. Observed no paper towel provided at handwash sink located behind sushi prep station and bar area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area, across from triple sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap provided at handwash sink next to triple sink. Observed no soap provided at handwash sink located behind sushi prep station and bar area.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. As per wash temperature gauge on hot water sanitizing dish machine, temperature observed at 140F, as per manufacturers specifications wash temperature needs to reach a minimum of 150F.
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar added with handwashing sink, beverage coolers and three compartment sink not indicated on previous plans. Plans were forwarded to plan reviewer Jaron Brown on 4/17/2024 to be submitted to plan review support team to be reviewed and to be assigned for approval, under file#, 336733.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed food storage containers of tempura flakes, quinoa and almonds not labeled, stored near front counter sushi prep area.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature rinse gauge on kitchen dish machine not functioning.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in cooler located across from fryer station.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed ice bin with no cover, provided next to handwash sink behind bar area. Manager provided splash guard, waiting for maintenance to install.
[10-08-5] Ice scoop handle in contact with ice located in ice machine at kitchen area, across from triple sink.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed plastic containers of oil, a bag of bread crumbs and a box of limes stored on kitchen floor.
[36-36-4] Ceiling tile missing. Observed in rear of kitchen near triple sink ceiling tile missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in rear of kitchen near triple sink, ceiling vents soiled with dust build up.
[08B-38-4] Observed plastic containers of oils, a bag of bread crumbs and a box of limes stored on kitchen floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and dust build up. Observed at front counter sushi bar cabinet doors soiled. Observed at bar area, the exterior of the soda spray gun sticky.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water next to kitchen ice machine not marked with last date serviced.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in service plates at sushi bar counter not inverts of protected.
[36-36-4] Ceiling tile missing. Observed in rear of kitchen near triple sink ceiling tile missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in rear of kitchen near triple sink, ceiling vents soiled with dust build up.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine located in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of edamame, a bowl used as a scoop.
[08B-38-4] Food stored on floor. Observed in front of reach in freezer a bag of onions stored on floor.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed at bar area, ice bucket stored on floor under sink.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine located in kitchen. Manager placed upright.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen grill area utensils in standing water of 79F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at kitchen prep table.
[35B-02-4] Insect control device installed over food preparation area. Observed at front counter sushi bar a bug zapper stored next to clean bowls.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar counter, the microwave oven soiled with an accumulation of food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and dust build up. Observed at front counter sushi bar cabinet doors soiled. Observed at bar area, the exterior of the soda spray gun sticky.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on cleaned lids stored with old labels located near kitchen dish machine.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues, through kitchen area.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed at bar area handwashing sink, containers of lime and peppermint leaves stored next to sink, with no splash guard to protect.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour, panko, lentils and sugar in the kitchen area not labeled.
[01B-07-4] Food with mold-like growth. See stop sale. Observed in reach in cooler behind kitchen office desk, a container of cucumbers with mold-like growth. Manager discarded a container of 7 cucumbers into trash.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed inside of containers of ginger, peppers and squash, paper towels lining the bottom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of butter (62F - Cold Holding) as per cook for less than four hours. Advised employee to place on ice to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen grill chicken skewers (94F - Hot Holding) as per Chef, less than four hours. Advised cook to place back on heat to bring to 165F. Observed at sushi bar at front counter sushi rice (131F - Hot Holding); sushi rice (126F - Hot Holding); shrimp tempura (121F - Hot Holding) as per cook for less than four hours. Advised cook to increase temperature of hot holding unit to bring items to 165F.
[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. Printed and provided to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink locked in back kitchen area blocked basket.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in back of kitchen with a container of green beans stored inside. Observed at bar area handwashing sink with container of scrap peppermint leaves stored inside.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu, raw items not identified.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at kitchen area dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing located in rear of kitchen next to triple sink and at sushi counter.
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar added with handwashing sink, beverage coolers and three compartment sink not indicated on previous plans.
[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 forms to manager and manager began to have employees review and sign.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted for raw seafood items and ceviche. Provided manager with consumer advisory form to post.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water next to kitchen ice machine not marked with last date serviced.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink in back kitchen hot water and cold water valves turned off. Manager turned valves on, hot water present.