Craft Coconut Grove
Last inspected: Jan 22, 2026
43
Score
Craft Coconut Grove has been inspected four times since 2024. The most recent visit was on Jan 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 16 violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
By comparison, the average Miami facility scores 74, putting Craft Coconut Grove on the weaker side. The pattern in the record is worth a careful look.
4
Inspections
1
Critical latest
0
Major latest
14
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 14 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler across to grill cream cheese (53F - Cold Holding); smoked salmon (52F - Cold Holding). As per operator for less than 2 hours. Chef placed back into reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
25-27-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at lobby storage area. **Repeat Violation**
22-20-5
Basic - Bathroom facility not clean. Observed in women's restroom some toilets not flushed.
32-07-5
Basic - Ceiling tile missing. Observed missing above prep table.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings and vents in kitchen above prep area soiled with dust build up. **Repeat Violation**
36-34-5
Basic - 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 frozen packages of salmon placed to thaw in walk in coolers not removed from packaging. **Repeat Violation**
06-09-1
Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed chef a cook line with excessive cough.
11-12-4
Basic - Floor area(s) covered with standing water. Observed next to storage closet.
36-22-4
Basic - Ice bucket/shovel stored on floor between uses. Observed stored on floor at entrance of kitchen.
10-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at oven.
22-08-4
Basic - Objectionable odors in areas of the establishment. Observed at dish washing area a foul smell.
36-64-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go bowls on top shelf at Oreo table not inverted. **Repeat Violation**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled throughout kitchen with grease and food build up. **Repeat Violation**
36-27-5
43
Aug 21, 2025
Routine - Food
1 critical violation. 4 major violations. 16 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast prep table cooler cut watermelon (53F - Cold Holding) and reach in cooler cut watermelon (51F - Cold Holding) . As per chef for less than 2 hours. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line hand wash sink used to store knives. Chef removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish area hand wash sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at dish area hand wash sink. **Repeat Violation**
31B-03-4
Intermediate - Nonfood-grade basting brush used in food. Observed metal paint brush at coffee area. **Repeat Violation**
14-14-4
Basic - Ice scoop handle in contact with ice. Observed at bar ice bin.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at bar area in a container of brown sugar. **Repeat Violation**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at flip top cook line prep cooler in a container of sliced tomatoes.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas at cook line shelf stored in water of 71F. **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at cook line prep table top shelf.
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line hand wash sink.
29-20-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed in walk in cooler packages of raw beef patties dated between 8/15 and 8/17 of preparation date not removed with 48 hours. Chef began to remove from packaging during inspection. **Corrective Action Taken**
03G-54-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed for squeeze bottles of oil and water at cook line not labeled. **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at lobby storage area ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - 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 for thawing frozen packages of salmon in walk in cooler and at cook line low bow cooler. Chef began to remove from packaging. **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at breakfast prep table area, employee uncovered water cup on cutting board. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler, boxes of shelled eggs stored on lower shelf that is on the floor.
08B-47-4
Basic - Food stored on floor. Observed at corner area of kitchen next to cook line oven, 3 plastic gallons of cooking oil stored on floor. **Repeat Violation**
08B-38-4
26
Feb 28, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
32
Aug 26, 2024
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar used as dump sink for dishes. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed for hand sink at bar. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - 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 frozen thawing reduced oxygen packaging of salmon in walk in cooler.
06-09-1
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area. Operator removed and placed wrapped straws. **Corrected On-Site**
25-27-4
67
Frequently Asked Questions
When was Craft Coconut Grove last inspected?
The most recent health inspection at Craft Coconut Grove on file is from Jan 22, 2026. The public record contains four inspections in total.
What is the most common violation at Craft Coconut Grove?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Craft Coconut Grove.
How does Craft Coconut Grove compare to other restaurants in Miami?
Craft Coconut Grove most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Craft Coconut Grove's inspection record improved over time?
Results have been roughly steady. Inspections at Craft Coconut Grove have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Craft Coconut Grove means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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