CREMA GOURMET ESPRESSO BAR
3275 NE 1 AVENUE, Miami FL 33137 · 7862719314
Last inspected Apr 2, 2026 · 6 visits since January 2024
JAN 24
AUG 24
NOV 25
MAR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler drawers on cook line with ambient temp of 47F. The following TCS foods stored inside for less than 4 hours: eggs (47F - ambient); cream cheese (49F - Cold Holding); goat cheese (44F - Cold Holding); provolone (45F - Cold Holding); cooked chicken (45F - Cold Holding); pasta (47F - Cold Holding); heavy cream (47F - Cold Holding). Operator began moving items to another cooler. Observed cooler across oven with ambient temp of 53F, the following TCS foods stored inside: cream cheese (48F - Cold Holding); cut tomato (47F - Cold Holding); cooked quinoa (50F - Cold Holding); smoked salmon (50F - Cold Holding); feta (48F - Cold Holding); goat cheese (47F - Cold Holding); tuna salad (50F - Cold Holding); corn (51F - Cold Holding); edamame (43F - Cold Holding); chickpeas (44F - Cold Holding). Operator threw out items past the 4 hour mark and the rest began placing in other cooler or on ice.
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in cooler drawers on cook line with ambient temp of 47F: eggs (47F - ambient). Operator began moving items to other cooler, eggs inside cooler for less than 4 hours..
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across oven with ambient temp of 53F, the following TCS foods stored inside more than 4 hours: cream cheese (48F Cold Holding); chickpeas (44F Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler drawers on cook line with ambient temp of 47F. The following TCS foods stored inside for less than 4 hours: eggs (47F - ambient); cream cheese (49F - Cold Holding); goat cheese (44F - Cold Holding); provolone (45F - Cold Holding); cooked chicken (45F - Cold Holding); pasta (47F - Cold Holding); heavy cream (47F - Cold Holding). Operator began moving items to another cooler. Observed cooler across oven with ambient temp of 53F, the following TCS foods stored inside: cream cheese (48F - Cold Holding); cut tomato (47F - Cold Holding); cooked quinoa (50F - Cold Holding); smoked salmon (50F - Cold Holding); feta (48F - Cold Holding); goat cheese (47F - Cold Holding); tuna salad (50F - Cold Holding); corn (51F - Cold Holding); edamame (43F - Cold Holding); chickpeas (44F - Cold Holding). Operator threw out items past the 4 hour mark and the rest began placing in other cooler or on ice.
Toxic substance/chemical improperly stored. Observed in dry food rack; WD-40. Operator removed during inspection.
Accumulation of debris inside warewashing machine. Observed interior soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler drawers on cook line with ambient temp of 47F. The following TCS foods stored inside for less than 4 hours: eggs (47F - ambient); cream cheese (49F - Cold Holding); goat cheese (44F - Cold Holding); provolone (45F - Cold Holding); cooked chicken (45F - Cold Holding); pasta (47F - Cold Holding); heavy cream (47F - Cold Holding). Operator began moving items to another cooler. Observed cooler across oven with ambient temp of 53F, the following TCS foods stored inside: cream cheese (48F - Cold Holding); cut tomato (47F - Cold Holding); cooked quinoa (50F - Cold Holding); smoked salmon (50F - Cold Holding); feta (48F - Cold Holding); goat cheese (47F - Cold Holding); tuna salad (50F - Cold Holding); corn (51F - Cold Holding); edamame (43F - Cold Holding); chickpeas (44F - Cold Holding). Operator threw out items past the 4 hour mark and the rest began placing in other cooler or on ice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above prep table across dish machine; operator removed.
Nov 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dill cream cheese (46F - Cold Holding); cooked pasta (48F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Observed sliced tomatoes (45F - Cold Holding); spring mix (47F - Cold Holding); sliced ham (47F - Cold Holding); turkey ham (46F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at kitchen prep area.
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dill cream cheese (46F - Cold Holding); cooked pasta (48F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Observed sliced tomatoes (45F - Cold Holding); spring mix (47F - Cold Holding); sliced ham (47F - Cold Holding); turkey ham (46F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken breast (119F - Reheating); lentils soup (120F - Reheating) inside steam table. As per operator for less than 2 hrs. Opera placed products on stove top for reheating.
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. Discussed and provided to operator via email. Operator printed out and posted on board at kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at kitchen prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled at prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over food prep area across cook line. Operator removed the phone.
Aug 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (48F - Cold Holding); Pico de gallo (50F - Cold Holding); cut tomatoes (47F - Cold Holding) located at front counter reach in cooler. As per operator product was out less than four hour. Operator replaced shredded cheese, Pico de gallo, cut tomatoes for cooler ones.
Packaged food not labeled as specified by law. Observed rice container with out a label, under prep area table. Operator placed a new label on container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to soda station.
Current Hotel and Restaurant license not displayed. Observed Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal sweater stored on top to go containers.
Floor tiles missing and/or in disrepair. Observed missing tile next office.
Hole in or other damage to wall. Observed next to mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice bucket soiled
Single-service articles improperly stored. Observed on top empty thrash can located near back sink.
Wet mop not stored in a manner to allow the mop to dry. Observed mops no hung inside mop sink.
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.