CRAFT BAR
655 GRAND BLVD UNIT 102, Miramar Beach FL 32550 · 850-608-6226
Last inspected Jul 29, 2026 · 10 visits since August 2023
JUL 24
DEC 24
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Avocado dip 43F 9/29/23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2026027678 | Feb 10, 2026 | Jul 7, 2026 | $160 |
Inspection history
10 visits, newest first
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Operator unable to provide documentation for source of fish. See stop sale. Grouper and red fish.
Stop Sale issued due to food originating from an unapproved source. Grouper and red fish stored on line in cold hold drawer. Unable to provide invoice for fish. Unable to name provider of fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- drawers- tuna 48F, grouper 49F, red fish 49F, meat loaf 48F (10:30-1:00).
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar quaternary solution 0 ppm.
Show the remaining 11 findings ▾
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. 5 employees working.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic bowl stored in succotash on make bar.
Equipment in poor repair. Make bar lid in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water at beer cooler door.
Floor not cleaned when the least amount of food is exposed. Cook line floor soiled with substance that is oily and slippery.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Walk in coolers and dry storage located in room that is not fully enclosed.
Stored food not covered. Walk in cooler- greens 39F, raw tuna 39F, mashed potato 40F, gumbo 40F, Mac and cheese 40F all stored and uncovered on shelves in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Apr 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Staff unable to show proof of a manager certification for establishment at time of inspection.
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded.
0 High priority7 Intermediate10 Basic
Show 17 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket- quaternary solution 0 ppm.
Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink at bar. Food debris in hand wash sink on cook line near grill.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Staff unable to show proof of a manager certification for establishment at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No dish machine chlorine test strips and no 3 compartment sink quaternary strips available during inspection.
Probe thermometer not used to ensure proper food temperatures. Cooking ground beef burger 207F. Employee did not use a thermometer to check food temperature.
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. Shevron Jump main cook no proof of employee food safety training.
Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored on chemical shelf in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable at make bar across from grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar on cook line.
Equipment in poor repair. Microwave door handle missing.
Floor area(s) covered with standing water in dry storage and walk in cooler area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour and rice.
Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Stored food not covered. Sliced potatoes and sliced tomato/okra mix stored in walk in cooler not covered.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. No lighting in storage area and In front of walk in cooler and walk in beer cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in dry storage/ walk in cooler area.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shervon Jump exp- 6-1-25.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors are unsealed.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08).
Dec 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cold holding drawers- ROP Tuna 41F, ROP Mahi 41F thawed inside sealed bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08).
Toxic substance/chemical improperly stored. Spray bottle of disinfectant stored on food contact surface at expo station.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Flour, sugar and panko bin lids heavily soiled.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface under tea urn dispencers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on food contact surface to left of coffee machine.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Cases of potatoes stored on floor in walk in cooler.
In-use tongs stored on oven equipment door handle between uses.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
Time/temperature control for safety food thawed in an improper manner. Cold hold drawer- ROP Tuna 41F, ROP Mahi 41F both thawed inside sealed bag. See stop sale.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust in ware washing area.
Working containers of food removed from original container not identified by common name. Flour sugar and panko placed in bins with out a label.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling tile missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact surface next to employee prepping food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of pan of pork covered in foil at prep station.
In-use wet wiping cloth/towel used under cutting board.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority8 Intermediate12 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Flour at breading station stored in black trash bag. Black trash bags used to cover food prep table near fryers.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Avocado dip 43F 9/29/23.
Toxic substance/chemical improperly stored. Bottles of sanitizer stored on prep tables near meat slicer and tea urns.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing long/ fake/polished nails preparing drink for guest with out gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Exterior flour, sugar and panko bins heavily soiled. Exterior of microwave soiled.
Handwash sink used for purposes other than handwashing. Both hand wash sinks at bar are being used as dump sinks with evidence of ice and strainer in both.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in back of kitchen near back exit.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- blanched fries 47F (10:30-1:45)
Paper towel dispenser at handwash sink near grill blocked with bread rack/unable to dispense paper towels.
Soap dispenser at handwash sink near grill blocked with bread rack/unable to dispense soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom door in women's restroom in disrepair at bottom interior.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in multiple areas in kitchen.
Cloth used as a food-contact surface under utensils and jalapeños stored in 1/3 pan.
Cove molding at floor/wall juncture broken/missing to right of back exit door by prep sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks stored on prep table near expo.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on food prep table near tea urns.
Equipment or utensils not designed or constructed in a durable manner. Make table board stored under cutting board in disrepair at top left corner in front of Grill.
In-use knife/knives stored in cracks between pieces of equipment. Knife on make line stored under cutting board.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bin of flour and panko.
No handwashing sign provided at both hand sinks in kitchen used by food employees.
Wall soiled with accumulated grease, food debris, and/or dust in kitchen near back door.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Container of medicine improperly stored. Bottle of Tylenol stored on food contact surface. Employee removed bottle and sanitized area.
Non-pitting surface rust on food-contact equipment. Rust on food storage shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled. Manager has work order in to replace ceiling vents.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table near cutting board. Employee removed phone from table and sanitized area.
Partial Ceiling tiles missing in ware washing area.
Ripped/worn tin foil used as shelf cover.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors near walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.