Crafted and Cured Events Miami
Last inspected: Jul 24, 2025
78
Score
Crafted And Cured Events Miami, located at 3023 Biscayne Blvd in Miami, FL, underwent a low-risk inspection on July 24, 2025, with a score of 78. This inspection identified five minor violations, including issues noted under Violation Item 14, Violation Item 21, and Violation Item 23. Historically, the facility has had mostly high-risk inspections across its six scored evaluations.
6
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jul 24, 2025
Routine - Food
5 minor violations.
View 5 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 24, 2025
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
86
Mar 19, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
35
Dec 14, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched dirty dishes and then removed clean dishes from dish washer
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 57F Chef discard item
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta located in Baine Marie on cook line 57F
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Food manager certification expired. 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-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean , pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on prep table
12B-07-4
Basic - Food stored on floor.Bag of onions stored on floor in Walk In Cooler
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall under dry storage rack
36-24-5
30
Apr 13, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
High Priority - Employees washed hands with cold water. Observed server drop off dirty dishes and wash hands with cold water.
12A-19-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed commercially packaged lamb racks stored over open box of pappardelle pasta in reach in freezer. Operator inverted. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (58F); ziti (60F - Cold Holding); ravioli (63F - Cold Holding) black beans (50F - Cold Holding); cooked corn (55F - Cold Holding); chop tomatoes (52F - Cold Holding); cut romaine (52F - Cold Holding) sliced turkey (51F - Cold Holding) per operator less than 4 hours. Operator placed bags of ice. **Corrective Action Taken**
03A-02-5
Intermediate - Can opener surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Multiple boxes of Food stored on floor in walk-in cooler.
08B-38-4
41
Sep 20, 2022
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
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