CREMA GOURMET ESPRESSO BAR
247 - 249 E FLAGLER ST, Miami FL 33131 · 7862719314
Last inspected Jan 29, 2026 · 9 visits since September 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottles of vitamins and food preparation area.
Wall soiled with accumulated grease, food debris, and/or dust. Around toaster area.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 60 f chicken 55 f Ham 54 f cheese 57 f spinach 54 f mushrooms 50 f
Food-contact surface soiled with food debris, mold-like substance, kitchen can opener.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 56 f butter 57 f tomato,avocado 53 f lettuce 59 f food Preparation line, Reach in cooler next to Food prep area, arugula 54 f tuna 57 f 49 f
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishroom facility.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all soil kitchen shelves throughout.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
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.
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 debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Kitchen floors.
Soiled dry wiping cloth in use.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Accumulation of debris on exterior of warewashing machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen oven.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at 78 f in steam table was Play it in the oven. Reheat it to 165.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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Most kitchen boards.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 51 seating in the establishment hotel and restaurant license says 28
Floor soiled/has accumulation of debris. Clean floor underneath dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on top of kitchen oven.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
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.