Crema Gourmet Espresso Bar
Last inspected: Feb 3, 2026
47
Score
Going back to 2023, Crema Gourmet Espresso Bar has nine inspections in the public record. The most recent report on file is from Feb 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Looking across the full record, “ice buildup in reach-in freezer and/or walk-in freezer” is the recurring theme, flagged four times.
Restaurants in Miami average 74, so Crema Gourmet Espresso Bar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potato's (99F - Hot Holding). As per operator, less than 4 hours. Operator placed onto steam table to be warmed back up. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored behind feta and turkey in low boy. Operator moved smoked salmon forward during inspection. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10/25. **Admin Complaint**
50-17-3
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in men's restroom; cracked tile.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles stored on dry dish rack in kitchen area. Operator placed bottles to segregated shelf. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dry dish rack across ware wash.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in at front counter. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in across flat top. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed box of to go bags stored on floor in dry storage. Operator placed on shelf. **Corrected On-Site** **Repeat Violation**
25-05-4
47
Aug 20, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed bucket under oven with ppm 400 +. Operator added water to dilute solution; final reading 200 ppm. **Corrected On-Site**
22-53-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub gloved hands on dirty apron. Inspector coached employee on proper hand wash techniques; employee removed gloves and washed hands. **Corrected On-Site**
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust accumulation on dry food and dish rack.
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leak at hand sink next to kitchen entrance.
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents in kitchen and bathroom. **Repeat Violation**
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. **Repeat Violation**
16-21-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches.
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at front counter freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across cook line.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under oven; operator moved off of floor. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored.observed boxes of to go backs on floor across dry food racks.
25-05-4
43
Mar 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
82
Mar 7, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed waitress touch face then grab plate with no handwashing.
12A-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack and cook raw shell eggs, begin to plate food no hand wash. **Repeat Violation**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 57F. As per operator, new equipment was ordered. The following TCS foods stored inside: cut tomato (56F - Cold Holding); cream cheese (57F - Cold Holding); ham (57F - Cold Holding); garlic aioli (56F - Cold Holding); feta (57F - Cold Holding). As per operator; food has been there less than 4 hours. Inspector provided and went over TPHC form. Observed at front counter in cooler: dulce de leche cheesecake (46F - Cold Holding); carrot cake with cream cheese frosting (46F - Cold Holding); Nutella cheesecake (46F - Cold Holding). As per operator, desserts are moved from coolers in back to front; items have been there less than 4 hours prior to inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at front counter used to fill water pitcher. Employee moved pitcher during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to ware wash area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to ware wash.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 57F. As per operator, new equipment was ordered. The following TCS foods stored inside: cut tomato (56F - Cold Holding); cream cheese (57F - Cold Holding); ham (57F - Cold Holding); garlic aioli (56F - Cold Holding); feta (57F - Cold Holding).
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed water bottle stored on dry food rack above cans. Bottle was moved during inspection. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup at freezer front counter. **Repeat Violation**
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen.
36-27-5
35
Nov 6, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed potatoes (9:35am) (89F - Cooling) ; potatoes (10:10am) (88F - Cooling) cooling rate 0.02 ° F/min and the correct rate needs to be 0.53° F/min.
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of chick peas. Operator segregated can to be discarded. **Corrective Action Taken**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs with gloves and then touched clean dishes without discarding gloves and washing hands. Operator and manager was informed that when cracking eggs gloves must be discarded and must wash hands.
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna (54F - Cold Holding); salmon (58F - Cold Holding) at reach in cooler preparation area. As per operator overnight. Operator discarded the products. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on preparation table (73F - Cold Holding) As per the operator for less than one hour. And observed tuna (54F - Cold Holding); salmon (58F - Cold Holding) at reach in cooler preparation area. As per operator overnight. Operator discarded the products. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +500ppm) Operator changed the solution final solution 200ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical hand drying machine not working in the men's restroom.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed standing reach in cooler soiled.
23-24-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Ice buildup in reach-in freezer at the front counter.
14-69-4
32
Apr 12, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cracked eggs stored over cut tomatoes and sauce at reach in cooler. Operator removed the container with cracked eggs. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary sanitizer Bucket (Quaternary + 500 ppm) front counter. Manager added water to get 300 ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Julian hired 4 months ago no food handler certificate.
53B-02-5
Basic - Wiping cloth sanitizing solution stored on the floor under oven.
21-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the reach in cooler and preparation table. Operator removed the knife and sent it to cleaner. **Corrected On-Site**
10-17-4
58
Nov 17, 2023
Complaint Full
No violations found.
100
Nov 16, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary > 400 ppm). Operator added water to get Sanitizer Bucket (Quaternary 200 ppm) **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked Salmon (63 F - Cold Holding); feta cheese (55 F - Cold Holding); cut tomatoes (54 F - Cold Holding); cooked pasta (54 F - Cold Holding); cooked chicken (55 F - Cold Holding) at reach in cooler preparation area. As per manager for less than four hours. And butter (77 F - Cold Holding) at preparation table, ambient temperature. As per operator for less than one hour. Operator discarded the smoked salmon, cooked chicken and moved the pasta and cheese to another reach in cooler for rapid cooling. And put the butter under ice bath for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs changed the gloves without washing hands. Operator was advised and he washed his hands. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed brush and sponges inside of hand wash sink located next to three compartment sink. Manager removed the brush and sponges. **Corrected On-Site** **Warning**
31A-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
55
Jul 24, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed open milk not properly date marked.
02C-02-5
90
Frequently Asked Questions
When was Crema Gourmet Espresso Bar last inspected?
The most recent health inspection at Crema Gourmet Espresso Bar on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Crema Gourmet Espresso Bar?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Crema Gourmet Espresso Bar.
How does Crema Gourmet Espresso Bar compare to other restaurants in Miami?
Crema Gourmet Espresso Bar most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Crema Gourmet Espresso Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Crema Gourmet Espresso Bar have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Crema Gourmet Espresso Bar 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 Crema Gourmet Espresso Bar inspected?
Based on the inspection history on file, Crema Gourmet Espresso Bar is inspected around four times per year on average.
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