Crafted and Cured Events Miami

3023 Biscayne Blvd, Miami, FL 33137

Catering

Last inspected: Jul 24, 2025

Score

Low Risk

The health department has logged six inspections at Crafted and Cured Events Miami, the earliest from 2022. On Jul 24, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.

Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.

Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.

The city-wide average for Miami sits at 74, putting Crafted and Cured Events Miami on the better side of that line. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

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

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

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

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

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

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

Show all 6 inspections Show less

Frequently Asked Questions

When was Crafted and Cured Events Miami last inspected?

The most recent health inspection at Crafted and Cured Events Miami on file is from Jul 24, 2025. The public record contains six inspections in total.

What is the most common violation at Crafted and Cured Events Miami?

Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Crafted and Cured Events Miami.

How does Crafted and Cured Events Miami compare to other restaurants in Miami?

Crafted and Cured Events Miami most recently scored 78 out of 100, which is higher than the Miami average of 74.

Has Crafted and Cured Events Miami's inspection record improved over time?

Yes. Recent inspections at Crafted and Cured Events Miami have averaged around five violations per visit, down from roughly 10 earlier in the record.

What does a low risk rating mean?

A low risk rating at Crafted and Cured Events Miami means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Crafted and Cured Events Miami inspected?

Based on the inspection history on file, Crafted and Cured Events Miami is inspected around two times per year on average.

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