CREMA GOURMET ESPRESSO BAR
3400 COLLINS AVE STE 200, Miami Beach FL 33140 · 786.3253474
Last inspected Jan 27, 2026 · 6 visits since November 2023
MAR 24
AUG 24
JAN 25
SEP 25
JAN 26
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5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced chicken (71F - Cold Holding) for around 1 hr as per employee. Employee placed the chicken in ice bath.
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Inspection history
6 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of debris on exterior of warewashing machine. Observed debris on the top of the dishwasher machine.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed ice scoop inside container left under soap dispenser with high possibility of being contaminated. Employee moved the container with the ice scoop away from soap dispenser.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located by the kitchen hand sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter at the barista station.
Sep 16, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced chicken (71F - Cold Holding) for around 1 hr as per employee. Employee placed the chicken in ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lentil soup at 121 F, cooling at room temperature for around 1 hr. Employee placed the lentil soup inside ice bath.
Equipment gaskets in poor repair. Most of the reach in cooler gaskets.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the diced onion inside cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching the diced cheese inside reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on kitchen prep table.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw eggs stored at ambient temperature of 62 F ( as per employee for approximately 1 hr). Employee placed the eggs in ice bath immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener. Employee sent it to the 3CS.
Handwash sink not accessible for employee use at all times. Observed metal piece blocking the kitchen hand sink. Employee moved it immediately.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Employee cup with beverage on prep table.
Equipment gaskets in poor repair. Observed gaskets in disrepair ( reach in cooler located next to the toaster.
Equipment or utensils not designed or constructed in a durable manner. Observed missing handle for reach in cooler lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets. The one located underneath the service window.
Time/temperature control for safety food thawed in an improper manner. Observed lentil soup thawing inside standing water. Employee moved it to inside reach in cooler
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed kitchen dish machine with chlorine sanitizer 10 ppm. The sanitizer was adjusted to chlorine sanitizer 50 ppm.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked shell eggs inside a container in the reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 60 F held at room temperature at the front service expo area. As per employee they are refilling constantly ( less than 4 hrs). Manager decided to use time control instead of temperature. Item was added.
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/ Observed 8 food handling employees with no certified manager present.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment gaskets in poor repair. Observed reach in cooler gaskets are broken. Cooler located next to the hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on reach in cooler gaskets ( the one next to the hand sink ).
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters. Sanitizer buckets were not set up. Person in charge set up sanitizer container quart 300 ppm.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee was coached and washed his hands correctly.
Handwash sink used for purposes other than handwashing. Observed food leftovers at handwashing sink at bar area.
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/ Observed approximately 8 employees engaged in food preparation and no certified manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked paper towels.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cutting marks no longer cleanable. Person in charge changed them.
Floor area(s) covered with standing water. Observed at bar area.
Ice scoop handle in contact with ice. Employee rearranged handle.
Reach-in freezer interior/shelves have accumulation of soil residues. Observed accumulation of old food debris located at reach in cooler at bar area with açaí product.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at one hand sink at bar area.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke inside kitchen.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes at 80 F ( as per person in charge no more than 4 hrs). Operator prefers to use time as public health control over temperature, so TPHC procedure was provided.
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed both test kits are expired. Person in charge ordered new test kits.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on the slicer in the kitchen. Cell phone was moved immediately and the area was disinfested.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Employee corrected it.
Outer openings of establishment cannot be properly sealed when not in operation. Observed small openings on the dry storage wall.
Wet mop not stored in a manner to allow the mop to dry.
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.