Crema Gourmet Espresso Bar
Last inspected: Dec 17, 2025
30
Score
Crema Gourmet Espresso Bar has been inspected eight times since 2022. Crema Gourmet Espresso Bar was last inspected on Dec 17, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
5
Critical latest
0
Major latest
9
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
5 critical violations. 9 minor violations.
View 14 violations
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
29-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/25. **Admin Complaint**
50-17-3
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 sanitizer bucket at front counter with 0 ppm. Inspector spoke to manager to dump bucket as employee in back had just changed sanitizer at triple sink. Operator changed bucket and final reading: 200 ppm. **Corrected On-Site**
22-53-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above chocolate chips in cooler under hot plates. Operator fixed during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter: cheesecake chocolate (46F - Cold Holding); cheesecake dulce de leche (46F - Cold Holding). Door was left ajar during service, ambient temp of cooler: 41F. Door was shut firmly for rapid chill. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation throughout establishment. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on counter next to juice machine; water bottle. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of counter above cooking line. Employee put phone away. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.
14-69-4
Basic - No copy of latest inspection report available. Observed no copy on site. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen. **Repeat Violation**
36-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket on floor in kitchen. Employee removed from floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar with no label in kitchen. Operator placed label. **Corrected On-Site**
02D-01-5
30
Jul 28, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come back from break and enter front counter; no handwash. Inspector stepped in and coached employee on proper handwashing. Employee washed hands. **Corrected On-Site**
12A-16-4
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 waitress drink of cup at front service window, then serve latte with no hand wash. Inspector went over handwashing techniques with operator spoke to employee during inspection. **Corrective Action Taken**
12A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to hold dishes at triple sink area. Items were removed on site. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed where dry food storage in kitchen is; dusty shelves.
22-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled with dust accumulation.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen above cook line. Observed on table where employee is carving chicken breast. Items were moved for proper segregation away from food prep. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above cook line. Item was placed away from food prep area. **Corrected On-Site**
40-06-5
Basic - No copy of latest inspection report available. Observed last copy not available.
51-18-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed buckets on floor in kitchen area. Items were removed from floor. **Corrected On-Site**
21-44-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
36-02-5
43
Mar 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Oct 11, 2024
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee cracked eggs with gloves and then touching cheese and clean dishes without changing gloves and washing hands. Operator was instructed that he need to discarded gloves, wash hands and put on new gloves. **Corrective Action Taken**
12A-27-4
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 employees touched soiled wet towel and then engaged in sandwiches preparation at kitchen area. Operator was instructed that he need to change gloves when soiled towels are touching.
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed bagels inside of thank you bags at two doors reach in freezer.
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at room temperature. As per operator for less than 30 minutes. Operator moved the shell eggs to the reach in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cooked chicken (72 F - Cold Holding); Pasta (72 F - Cold Holding); diced tomatoes (69 F - Cold Holding) at reach in cooler. As per operator over night. Operator segregated and 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 cooked chicken (72 F - Cold Holding); Pasta (72 F - Cold Holding); diced tomatoes (69 F - Cold Holding) at reach in cooler. As per operator over night. Operator segregated and discarded the products. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing watches while preparing food. Operator removed the watches. **Corrected On-Site**
13-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm) at front counter. Operator changed the sanitizer. Final concentration 200 ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
33
Mar 8, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70 F - Cold Holding) at front counter. As per operator for less than two hours. Operator put the butter under ice bath for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (127 F - Hot Holding) at steam table. As per operator for less than two hours. Operator turned up the steam to reheat the product. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed blender inside of hand wash sink.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm). Operator changed the solution. Final concentration 300 ppm. **Corrected On-Site**
21-08-4
58
Oct 30, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-10-30: Wet mop not stored in a manner to allow the mop to dry. **Warning** **Time Extended**
42-01-4
95
Aug 25, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used knives inside of cold water. Operator removed the water. **Corrected On-Site** **Warning**
10-05-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm) at three compartment sink. Operator started to change the sanitizer. **Corrective Action Taken** **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50 F - Cold Holding) at reach in cooler. As per operator for less than one hour. Operator moved the product to the bottom of the reach in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (85 F - Hot Holding) at shelf over the oven. As per operator for less than two hours. Operator moved the potatoes to the reach in cooler for cooling down instead. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed a soap bottle stored inside of the reach in cooler. Operator removed the soap of the reach in cooler. **Corrected On-Site** **Warning**
41-10-4
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. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the establishment offers prosciutto, ahi tuna and smoked salmon not identified that are raw. **Warning**
02B-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. Food Employee Reporting Agreement was provided. **Corrective Action Taken** **Warning**
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board. Observed two wet wiping cloth under cutting boards at preparation area. Operator removed the towels. **Corrected On-Site** **Warning**
21-04-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. One located at front counter. **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary < 100 ppm). Operator changed the sanitizer. Final concentration 200 ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in use utensil handle touching the cut tomatoes at reach in cooler. Operator moved the handle. **Corrected On-Site** **Warning**
10-06-5
27
Nov 28, 2022
Food-Licensing Inspection
No violations found.
100
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 Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Crema Gourmet Espresso Bar?
Across the inspection record, “time/temperature control for safety food cold held” 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 30 out of 100, which is lower than the Miami average of 74.
Has Crema Gourmet Espresso Bar's inspection record improved over time?
No. Recent inspections at Crema Gourmet Espresso Bar have averaged around nine violations per visit, up from roughly six earlier in the 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 three times per year on average.
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