Grafton Street Pub/Crown Alley
Last inspected: Apr 21, 2026
27
Score
The health department has logged nine inspections at Grafton Street Pub/Crown Alley, the earliest from 2023. The most recent report on file is from Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The pattern that stands out is “no measuring device available”, which has been cited four times.
By comparison, the average Lake Mary facility scores 79, putting Grafton Street Pub/Crown Alley on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
3
Major latest
8
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Food with mold-like growth. See stop sale. - shredded cheese **Warning**
01B-07-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - activated charcoal **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOWBOY; - sauerkraut (45F - Cold Holding); - corn beef, turkey (46F - Cold Holding); - burger, fish (47F - Cold Holding) COOKLINE LEFT; - mozzarella cheese (50F - Cold Holding); - goat cheese (52F - Cold Holding); - béchamel cream sauce (52F - Cold Holding); - tuna salad (48F - Cold Holding); - roast chicken (48F - Cold Holding) Operator states less than 4 hours. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. - Hawaiian black salt made from activated charcoal **Warning**
41-29-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk at walk in cooler. Operator states opened 2 days prior. **Warning**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - seal at cookline splash wall soiled and drooping and **Warning**
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets **Warning**
24-05-4
Basic - Clean utensils stored between equipment and wall. - knives between cookline coolers **Warning**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee handing clean dishes wearing watch - employee at cook line wearing watch **Repeat Violation** **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. - cookline employee **Corrected On-Site** **Warning**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - bar drink strainers in standing water **Corrected On-Site** **Warning**
10-07-4
27
Nov 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-11-19: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch - cookline employee wearing bracelet **Corrected On-Site** - From follow-up inspection 2025-11-19: **Time Extended**
13-07-4
86
Nov 18, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
26
May 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - dish machine - From follow-up inspection 2025-05-09: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-05-09: **Time Extended**
33-11-4
86
May 8, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - 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 dish machine (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon undercooked **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT; - shredded cheese (51F - Cold Holding); - cooked tomato (51F - Cold Holding); - sautéed mushrooms (52F - Cold Holding); - tomato (49F - Cold Holding); - cut lettuce (57F - Cold Holding) Manager states discovered cooler out this morning. COOKLINE RIGHT; - cut tomato (56F - Cold Holding); - balsamic caviar (52F - Cold Holding); - cooked chicken (56F - Cold Holding); - calamari (56F - Cold Holding); - fish (56F - Cold Holding); - raw chicken (56F - Cold Holding) Has called for service. Chef placed items on ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - dish machine
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over ice tea station
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. - 2 employees
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Corrected On-Site**
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - at server's station. **Corrected On-Site**
24-18-4
Basic - Stored food not covered. - ice cream container at reach in cooler **Corrected On-Site**
08B-12-5
39
Nov 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters
01C-06-5
Basic - Floor area(s) covered with standing water. At the ice machine
36-22-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Apr 27, 2023
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter on the mop sink
29-34-4
86
Frequently Asked Questions
When was Grafton Street Pub/Crown Alley last inspected?
The most recent health inspection at Grafton Street Pub/Crown Alley on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Grafton Street Pub/Crown Alley?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Grafton Street Pub/Crown Alley.
How does Grafton Street Pub/Crown Alley compare to other restaurants in Lake Mary?
Grafton Street Pub/Crown Alley most recently scored 27 out of 100, which is lower than the Lake Mary average of 79.
Has Grafton Street Pub/Crown Alley's inspection record improved over time?
Results have been roughly steady. Inspections at Grafton Street Pub/Crown Alley have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Grafton Street Pub/Crown Alley means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Grafton Street Pub/Crown Alley inspected?
Based on the inspection history on file, Grafton Street Pub/Crown Alley is inspected around three times per year on average.
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