Crema Gourmet Espresso Bar
Last inspected: Jan 27, 2026
82
Score
Crema Gourmet Espresso Bar, located at 3400 Collins Ave Ste 200 in Miami Beach, FL, had a low-risk inspection on January 27, 2026, with a score of 82 and four minor violations. During this inspection, an employee corrected an issue with an in-use utensil being stored improperly. Historically, this café has had mostly high-risk inspections across its 11 scored visits.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter at the barista station. **Repeat Violation**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on the top of the dishwasher machine.
16-21-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed ice scoop inside container left under soap dispenser with high possibility of being contaminated. Employee moved the container with the ice scoop away from soap dispenser. **Corrected On-Site**
10-04-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located by the kitchen hand sink.
05-09-4
82
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced chicken (71F - Cold Holding) for around 1 hr as per employee. Employee placed the chicken in ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lentil soup at 121 F , cooling at room temperature for around 1 hr. Employee placed the lentil soup inside ice bath. **Corrective Action Taken**
03D-15-4
Basic - Equipment gaskets in poor repair. Most of the reach in cooler gaskets. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the diced onion inside cooler.
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching the diced cheese inside reach in cooler.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on kitchen prep table.
21-12-4
61
Jan 10, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee
12A-07-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw eggs stored at ambient temperature of 62 F ( as per employee for approximately 1 hr). Employee placed the eggs in ice bath immediately. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener. Employee sent it to the 3CS. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal piece blocking the kitchen hand sink . Employee moved it immediately. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets . The one located underneath the service window. **Repeat Violation**
23-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed missing handle for reach in cooler lid.
14-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lentil soup thawing inside standing water. Employee moved it to inside reach in cooler **Corrective Action Taken**
06-01-5
Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair ( reach in cooler located next to the toaster . **Repeat Violation**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Employee cup with beverage on prep table.
12B-07-4
47
Aug 20, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed kitchen dish machine with chlorine sanitizer 10 ppm. The sanitizer was adjusted to chlorine sanitizer 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 60 F held at room temperature at the front service expo area. As per employee they are refilling constantly ( less than 4 hrs). Manager decided to use time control instead of temperature. Item was added. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked shell eggs inside a container in the reach in cooler .
01B-14-4
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/ Observed 8 food handling employees with no certified manager present. **Repeat Violation**
53A-05-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment gaskets in poor repair. Observed reach in cooler gaskets are broken . Cooler located next to the hand sink.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on reach in cooler gaskets ( the one next to the hand sink ) .
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters. Sanitizer buckets were not set up. Person in charge set up sanitizer container quart 300 ppm. **Corrected On-Site**
21-12-4
47
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Nov 27, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes at 80 F ( as per person in charge no more than 4 hrs). Operator prefers to use time as public health control over temperature, so TPHC procedure was provided.
03B-01-6
Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed both test kits are expired. Person in charge ordered new test kits. **Corrective Action Taken**
16-37-1
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed small openings on the dry storage wall .
35B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Employee corrected it. **Corrected On-Site**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on the slicer in the kitchen. Cell phone was moved immediately and the area was disinfested. **Corrected On-Site**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
64
Jun 9, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
55
Dec 28, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils have not been sanitized. Dishmachine front counter with missing chlorine sanitizer ( 0 ppm).
22-45-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching lettuce used to prepare customer salad. Employee was coached and started using gloves.
09-19-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs above garlic aioli sauce inside reach in cooler. Employee inverted the food storage position. **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed an utensil and scrubber inside the hand sink in the kitchen.
31A-11-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed missing detergent and sanitizer for dishwasher machine located at the front bar.
16-59-1
Basic - Ice buildup in reach-in freezer front area.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water. Water temperature 83 F.
10-07-4
Basic - Kitchen Reach-in cooler interior/shelves have accumulation of soil residues.Also reach in freezer at the front area.
22-16-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves at the front area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old stickers on clean containers.
16-46-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks and bags in the kitchen area next to food and clean utensils.
40-06-5
33
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