CRAFTY CRUST
131 US 1, Tequesta FL 33469 · 5617438888
Last inspected Apr 16, 2026 · 7 visits since September 2023
NOV 23
JUL 24
NOV 24
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Real chicken stored over cooked sausage and raw seafood. Operator rearranged items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019030694 | May 24, 2019 | Jul 11, 2019 | $200 |
Inspection history
7 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Bowl with no handle used to dispense Parmesan cheese in prep area. Operator removed bowl.
Floor soiled/has accumulation of debris under triple sink.
Wall soiled with accumulated grease, food debris, and/or dust at triple sink.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Bread rolls stored and in direct contact with thank you to go bags at flip top cooler on cook line. Operator stored product properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw sausage over commercially processed cured sandwich meats at tall reach in cooler in rear of restaurant. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at flip top cooler by fryer station.
Handwash sink not accessible for employee use at all times. Chair blocking access to hand wash sink by bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets.
No soap provided at handwash sink. Hand wash sink by bar.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of black mold like substance.
Single-service articles improperly stored. Pizza boxes stored on floor by cook line.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Garlic knots stored in thank you to go bag. Operator stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
Cutting board has cut marks and is no longer cleanable. At flip top coolers in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over beer and wine and beverage cooler by bar.
Food stored on floor. Canned tomatoes stored on floor in outdoor shed.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Real chicken stored over cooked sausage and raw seafood. Operator rearranged items.
Raw shell eggs stored over/not properly separated from ready-to-eat cheese, jn glass door refrigerator. Operator removed shell eggs.
Time/temperature control for safety pizza identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 1 hour ago. Operator time marked pizza.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided.
No soap provided at handwash sink at bar. Operator provided.
Spray bottle containing cleaner not labeled at bar. Operator labeled.
Bowl or other container with no handle used to dispense Parmesan cheese in prep area. Operator removed.
Cutting board has cut marks and is no longer cleanable, next to pizza prep station.
Employee water bottle on a food preparation table next to fryer. Employee removed bottle.
Onions stored on floor in back kitchen. Operator placed on a shelf.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris. Dough mixer next to triple sink.
Bowl or other container with no handle used to dispense Parmesan cheese and salt. Operator removed.
Floor soiled/has accumulation of debris. Under triple sink.
Working containers of flour and salt removed from original container not identified by common name. Operator labeled.
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over tortillas in glass cooler by three compartment sink Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (49-50F - Cold Holding); cheese (49-50F - Cold Holding) in make table one at cook line; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler;
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 - pizza by slice at cook line; as per operator food out on time since 11:30; operator time marked
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap or paper towels provided at handwash sink at the bar;
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- hot water shut off at hand wash sink at the bar; operator turned back on;
No handwashing sign provided at a hand sink at the bar used by food employees.
No mop sink or curbed cleaning facility provided at establishment- mop sink removed
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.