Craft South Beach
Last inspected: Apr 15, 2026
33
Score
Inspectors have visited Craft South Beach 10 times, with records going back to 2022. The most recent visit was on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited four times.
Craft South Beach's latest score of 33 falls below the Miami Beach average of 69. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook touching blue cheese crumbles on top of cooked beef patties.
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on gloves with first washing her hands.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (50F - Cold Holding) at the preparation reach in cooler. As per the cook it was put on top of it approximately 2 hours ago. The cook put it in the refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dish washer touch dirty dishes and then removed the clean dishes with the same gloves on.
12A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a purple liquid labeled alcohol.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand washing sink at the bar being used to refill water bottles and rinse off coffee equipment.
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine sanitizer and the establishment has quaternary test strips.
16-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with Yerba and water in it. The cook removed it. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed two large plastic containers with cooking oil on the floor by dish machine.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs on the oven door handle. The cook removed them. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed on the bar. The bartender put them behind the bar. **Corrected On-Site** **Repeat Violation**
25-27-4
33
Nov 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine. The establishment only has quaternary test strips. **Warning** - From follow-up inspection 2025-11-12: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine. The establishment only has quaternary test strips. **Warning** **Time Extended**
16-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles. **Warning** - From follow-up inspection 2025-11-12: Basic - Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles. **Warning** **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen. **Warning** - From follow-up inspection 2025-11-12: Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen. **Warning** **Time Extended**
08B-38-4
82
Nov 4, 2025
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook removed her gloves used her cell phone and put gloves on without washing her hands. **Warning**
12A-07-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dish machine uses chlorine to sanitize and is currently and 0.00 pms.The dish washer set up the triple sink with quaternary sanitizer. **Corrective Action Taken** **Warning**
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the bar has 3 spoons inside it and a scrubbing pad. **Warning**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine. The establishment only has quaternary test strips. **Warning**
16-32-5
Intermediate - 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/ **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and bar. **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with different color liquids not labeled in the kitchen. **Repeat Violation** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed the large white cutting board by the pass through window. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a thermos on top of preparation table with food below it and another thermos on top of the cutting board. **Warning**
12B-07-4
Basic - Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles. **Warning**
14-11-5
Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. **Repeat Violation** **Warning**
25-27-4
29
Apr 16, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle with a blue liquid next to beverages and glasses at the bar. The bartender put them bartender moved the spray bottles. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic box with silverware on the handwashing sink next to the dish machine. The person in charge removed it. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Of spray bottle with a green liquid not labeled.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the hood system and fan.
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Observed an English muffin with bites missing on a preparation table next to the triple sink.
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to the dish machine.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan in the kitchen and then put fan guards were soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put them behind the bar. **Corrected On-Site**
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the hood system and by the fan.
36-27-5
43
Oct 22, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed groove cutting board at kitchen.
14-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling tile in disrepair by 3 compartment sink. Observed ceiling tile show water damage by front counter.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted stored above preparation table at kitchen.
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at kitchen.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at handsink located next to dishwasher.
31B-04-4
70
Apr 30, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink located next to dishwasher had box of utensil in it. Employee removed it. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink located next to dishwasher had box of utensil in it. Employee removed it. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table at kitchen.
14-09-4
Basic - Equipment in poor repair. Observed reach in coolers door handles in disrepair located across 3 compartment sink. Observed gaskets in reach in coolers in disrepair throughout the kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen and bar area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled throughout the kitchen.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink at kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the kitchen.
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles in disrepair throughout the kitchen .
36-34-5
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
52
Apr 15, 2024
Routine - Food
No violations found.
100
Feb 7, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00. The cook set the triple with quaternary sanitizer at 200 ppms to sanitize. **Corrective Action Taken** - From follow-up inspection 2024-02-07: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00. The cook set the triple with quaternary sanitizer at 200 ppms to sanitize. **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - 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. Form provided via email. **Corrective Action Taken** - From follow-up inspection 2024-02-07: Intermediate - 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. Form provided via email. **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. Observed the following employees who have been working for more than 60 days, Julia, Julian, Oscar, Martina, David - From follow-up inspection 2024-02-07: 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. Observed the following employees who have been working for more than 60 days, Julia, Julian, Oscar, Martina, David **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - 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. Form provided via email**Corrective Action Taken** **Corrective Action Taken** - From follow-up inspection 2024-02-07: Intermediate - 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. Form provided via email**Corrective Action Taken** **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. - From follow-up inspection 2024-02-07: Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-07: Basic - Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole in the wall above the dish machine. - From follow-up inspection 2024-02-07: Basic - Hole in or other damage to wall. Observed a hole in the wall above the dish machine. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Form provided via email. **Corrective Action Taken** - From follow-up inspection 2024-02-07: Basic - No Heimlich maneuver/choking sign posted. Form provided via email. **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the restroom and at the ware washing area. - From follow-up inspection 2024-02-07: asic - No handwashing sign provided at a hand sink used by food employees. Observed in the restroom and at the ware washing **Time Extended**
31B-04-4
50
Feb 6, 2024
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed chicken over vegetables in the up right freezer. The cook put the chicken on the bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at the front counter?
12A-05-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00. The cook set the triple with quaternary sanitizer at 200 ppms to sanitize. **Corrective Action Taken**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 two packages of salmon still in the vacuum at an internal temperature of 39°F.
01B-13-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed pooled eggs ( 55F - Cold Holding). The cook put the pan in a container with ice to lower the temperature. **Corrective Action Taken**
03A-03-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 6 roaches on and around the dish machine.
35A-05-4
Intermediate - 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. Form provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a rack of utensils on top of the hand washing sink next to the dish machine. The cook moved it. **Corrected On-Site**
31A-09-4
Intermediate - 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/
53A-05-6
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. Observed the following employees who have been working for more than 60 days, Julia, Julian, Oscar, Martina, David
53B-01-5
Intermediate - 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. Form provided via email**Corrective Action Taken** **Corrective Action Taken**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle at the hand washing sink just spins no water comes out located next to the dish machine.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
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 two packages of salmon still in the vacuum at an internal temperature of 39°F.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Hole in or other damage to wall. Observed a hole in the wall above the dish machine.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on the oven door handle. The cook removed the tongs. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Form provided via email. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the restroom and at the ware washing area.
31B-04-4
15
Dec 16, 2022
Food-Licensing Inspection
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter
23-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at front counter.
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with dust in seasoning closet next to bathroom.
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar with no label
02D-01-5
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
64
Frequently Asked Questions
When was Craft South Beach last inspected?
The most recent health inspection at Craft South Beach on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Craft South Beach?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Craft South Beach.
How does Craft South Beach compare to other restaurants in Miami Beach?
Craft South Beach most recently scored 33 out of 100, which is lower than the Miami Beach average of 69.
Has Craft South Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Craft South Beach have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Craft South Beach 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 South Beach inspected?
Based on the inspection history on file, Craft South Beach is inspected around three times per year on average.
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