CRAFT SOUTH BEACH
445 ESPANOLA WAY, Miami Beach FL 33139 · 7865271173
Last inspected Apr 15, 2026 · 9 visits since February 2024
APR 24
OCT 24
APR 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 30 points off where it started.
Roach activity present as evidenced by live roaches found. Observed 6 roaches on and around the dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024007506 | Feb 7, 2024 | Jul 16, 2024 | $250 |
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on gloves with first washing her hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook touching blue cheese crumbles on top of cooked beef patties.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dish washer touch dirty dishes and then removed the clean dishes with the same gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (50F - Cold Holding) at the preparation reach in cooler. As per the cook it was put on top of it approximately 2 hours ago. The cook put it in the refrigerator.
Show the remaining 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed the hand washing sink at the bar being used to refill water bottles and rinse off coffee equipment.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine sanitizer and the establishment has quaternary test strips.
Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a purple liquid labeled alcohol.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with Yerba and water in it. The cook removed it.
Food stored on floor. Observed two large plastic containers with cooking oil on the floor by dish machine.
In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs on the oven door handle. The cook removed them.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed on the bar. The bartender put them behind the bar.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine. The establishment only has quaternary test strips.
Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles.
Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen.
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dish machine uses chlorine to sanitize and is currently and 0.00 pms.The dish washer set up the triple sink with quaternary sanitizer.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook removed her gloves used her cell phone and put gloves on without washing her hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board.
Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the bar has 3 spoons inside it and a scrubbing pad.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine. The establishment only has quaternary test strips.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and bar.
Spray bottle containing toxic substance not labeled. Observed two spray bottles with different color liquids not labeled in the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed the large white cutting board by the pass through window.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a thermos on top of preparation table with food below it and another thermos on top of the cutting board.
Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles.
Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen.
In-use tongs stored on equipment door handle between uses.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Observed a spray bottle with a blue liquid next to beverages and glasses at the bar. The bartender put them bartender moved the spray bottles.
Handwash sink not accessible for employee use at all times. Observed a plastic box with silverware on the handwashing sink next to the dish machine. The person in charge removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
Spray bottle containing toxic substance not labeled. Of spray bottle with a green liquid not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the hood system and fan.
Employee eating in a food preparation or other restricted area. Observed an English muffin with bites missing on a preparation table next to the triple sink.
No handwashing sign provided at a hand sink used by food employees. Observed next to the dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan in the kitchen and then put fan guards were soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put them behind the bar.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the hood system and by the fan.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling tile in disrepair by 3 compartment sink. Observed ceiling tile show water damage by front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted stored above preparation table at kitchen.
Cutting board has cut marks and is no longer cleanable. Observed groove cutting board at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at handsink located next to dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Observed handsink located next to dishwasher had box of utensil in it. Employee removed it.
Handwash sink used for purposes other than handwashing. Observed handsink located next to dishwasher had box of utensil in it. Employee removed it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles in disrepair throughout the kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table at kitchen.
Equipment in poor repair. Observed reach in coolers door handles in disrepair located across 3 compartment sink. Observed gaskets in reach in coolers in disrepair throughout the kitchen.
Floor soiled/has accumulation of debris. Observed throughout the kitchen and bar area.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the kitchen.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00. The cook set the triple with quaternary sanitizer at 200 ppms to sanitize.
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. Form provided via email.
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 the following employees who have been working for more than 60 days, Julia, Julian, Oscar, Martina, David
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. Form provided via email
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Observed a hole in the wall above the dish machine.
No Heimlich maneuver/choking sign posted. Form provided via email.
No handwashing sign provided at a hand sink used by food employees. Observed in the restroom and at the ware washing area.
Feb 6, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00. The cook set the triple with quaternary sanitizer at 200 ppms to sanitize.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at the front counter?
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed chicken over vegetables in the up right freezer. The cook put the chicken on the bottom shelf.
Roach activity present as evidenced by live roaches found. Observed 6 roaches on and around the dish machine.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed pooled eggs ( 55F - Cold Holding). The cook put the pan in a container with ice to lower the temperature.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two packages of salmon still in the vacuum at an internal temperature of 39°F.
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. Form provided via email.
Handwash sink not accessible for employee use at all times. Observed a rack of utensils on top of the hand washing sink next to the dish machine. The cook moved it.
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/
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 the following employees who have been working for more than 60 days, Julia, Julian, Oscar, Martina, David
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. Form provided via email
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle at the hand washing sink just spins no water comes out located next to the dish machine.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two packages of salmon still in the vacuum at an internal temperature of 39°F.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Hole in or other damage to wall. Observed a hole in the wall above the dish machine.
In-use tongs stored on equipment door handle between uses. Observed two tongs on the oven door handle. The cook removed the tongs.
No Heimlich maneuver/choking sign posted. Form provided via email.
No handwashing sign provided at a hand sink used by food employees. Observed in the restroom and at the ware washing area.
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.