Craft Coral Gables
Last inspected: Jan 20, 2026
45
Score
Public records show nine inspections at Craft Coral Gables stretching back to 2022. The most recent visit was on Jan 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
“Accumulation of debris on exterior of warewashing machine” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 68, which Craft Coral Gables' 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook at cook line breaking shell eggs and later manipulating other items without hand washing and changing gloves.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger at 46 F. Employee placed burger in freezer to drop temperature. As per employee burgers were prepared earlier and less than one hour previous the inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler entrance.
38-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored.
25-05-4
45
Sep 2, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen, blenders soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Or dishwashing/ dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on sink at kitchen by three compartment sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter. Sink missing soap.
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed at kitchen, spray with chemical solution without label. Cook put label placing the container at dishwashing station. **Corrected On-Site**
41-21-4
Basic - Food stored on floor. Observed at kitchen boxes with French fries sorted on walk in freezer floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at front counter.
10-08-5
Basic - Carbon dioxide/helium tanks not adequately secured. By storage entrance.
51-11-4
Basic - Ceiling tile missing. Observed on top of walk in cooler entrance.
36-36-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed at kitchen, clean utensils stored in a dirty rack. **Repeat Violation**
24-06-4
47
Jan 29, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook no checking temperature.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed at walk in freezer a box with French fries on floor.
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
70
Aug 9, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
55
Feb 12, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed trays with clean utensils stored on floor.
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Several boxes with products stored on walk in freezer floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Stored food not covered. Observed at walk in freezer ice cream container without lid.
08B-12-5
55
Nov 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under hand wash sink at kitchen. - From follow-up inspection 2023-11-27: Observed Hole in or other damage to wall. Under hand wash sink at kitchen. **Time Extended**
36-24-5
95
Sep 26, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at pizza station and cook line butter with garlic at room temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station and cook line butter with garlic at room temperature.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Ok line.
10-20-4
Basic - Insect control device installed over food preparation area. Bug zapper installed on shelf with clean containers.
35B-02-4
Basic - Standing water or very slow draining water in handwash sink at kitchen.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean utensils or equipment stored in dirty drawer or rack at kitchen.
24-06-4
Basic - Employee drinking in a food preparation at kitchen which is a restricted area.
12B-02-4
Basic - Food stored on floor. Observed at walk in freezer several boxes with meat, seafood and cookies stored on floor.
08B-38-4
Basic - Hole in or other damage to wall. Under hand wash sink at kitchen.
36-24-5
29
May 26, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 19, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 56° F. According to employee the item was prepared in the morning. Container with garlic in oil stored inside reach in freezer to drop temperature.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink located at front counter.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Filters soiled.
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Rack for utensils soiled.
24-06-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
52
Frequently Asked Questions
When was Craft Coral Gables last inspected?
The most recent health inspection at Craft Coral Gables on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Craft Coral Gables?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited four times, more than any other issue at Craft Coral Gables.
How does Craft Coral Gables compare to other restaurants in Coral Gables?
Craft Coral Gables most recently scored 45 out of 100, which is lower than the Coral Gables average of 68.
Has Craft Coral Gables' inspection record improved over time?
No. Recent inspections at Craft Coral Gables have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Craft Coral Gables 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.
How often is Craft Coral Gables inspected?
Based on the inspection history on file, Craft Coral Gables is inspected around three times per year on average.
Nearby Restaurants