The Craft Bar
Last inspected: Feb 10, 2026
30
Score
Going back to 2022, The Craft Bar has 10 inspections in the public record. The most recent visit was on Feb 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “ceiling/ceiling tiles/vents soiled” has been the most frequent reason, cited six times.
Compared to other Miramar Beach restaurants (averaging 81), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
0
Critical latest
7
Major latest
10
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
7 major violations. 10 minor violations.
View 17 violations
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Staff unable to show proof of a manager certification for establishment at time of inspection. **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No dish machine chlorine test strips and no 3 compartment sink quaternary strips available during inspection.
16-37-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking ground beef burger 207F. Employee did not use a thermometer to check food temperature.
05-10-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shevron Jump main cook no proof of employee food safety training.
53B-13-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored on chemical shelf in dry storage area.
41-04-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket- quaternary solution 0 ppm. **Repeat Violation**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink at bar. Food debris in hand wash sink on cook line near grill.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable at make bar across from grill.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar on cook line. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Microwave door handle missing.
14-11-5
Basic - Floor area(s) covered with standing water in dry storage and walk in cooler area.
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour and rice.
10-01-5
Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Stored food not covered. Sliced potatoes and sliced tomato/okra mix stored in walk in cooler not covered.
08B-12-5
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. No lighting in storage area and In front of walk in cooler and walk in beer cooler. **Repeat Violation**
38-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in dry storage/ walk in cooler area. **Repeat Violation**
36-02-5
30
Oct 7, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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/.
53A-05-6
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. Shervon Jump exp- 6-1-25.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
38-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors are unsealed. **Repeat Violation**
36-02-5
67
Dec 17, 2024
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Dec 14, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cold holding drawers- ROP Tuna 41F, ROP Mahi 41F thawed inside sealed bag. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08). **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant stored on food contact surface at expo station. **Repeat Violation**
41-10-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour, sugar and panko bin lids heavily soiled. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface under tea urn dispencers. **Repeat Violation**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on food contact surface to left of coffee machine. **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Cases of potatoes stored on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on oven equipment door handle between uses.
10-20-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
35B-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cold hold drawer- ROP Tuna 41F, ROP Mahi 41F both thawed inside sealed bag. See stop sale.
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour sugar and panko placed in bins with out a label.
02D-01-5
26
Jul 11, 2024
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
74
Oct 12, 2023
Routine - Food
3 critical violations. 8 major violations. 12 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with food. Flour at breading station stored in black trash bag. Black trash bags used to cover food prep table near fryers.
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Avocado dip 43F 9/29/23.
02C-01-5
High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored on prep tables near meat slicer and tea urns.
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- blanched fries 47F (10:30-1:45)
03F-10-5
Intermediate - Paper towel dispenser at handwash sink near grill blocked with bread rack/unable to dispense paper towels.
31B-05-4
Intermediate - Soap dispenser at handwash sink near grill blocked with bread rack/unable to dispense soap.
31B-06-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing long/ fake/polished nails preparing drink for guest with out gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Exterior flour, sugar and panko bins heavily soiled. Exterior of microwave soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand wash sinks at bar are being used as dump sinks with evidence of ice and strainer in both.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back of kitchen near back exit.
31B-02-4
Basic - Bathroom door in women's restroom in disrepair at bottom interior.
32-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in multiple areas in kitchen.
36-34-5
Basic - Cloth used as a food-contact surface under utensils and jalapeños stored in 1/3 pan.
21-05-5
Basic - Cove molding at floor/wall juncture broken/missing to right of back exit door by prep sink.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks stored on prep table near expo.
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Make table board stored under cutting board in disrepair at top left corner in front of Grill.
14-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on make line stored under cutting board.
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bin of flour and panko.
10-01-5
Basic - No handwashing sign provided at both hand sinks in kitchen used by food employees.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen near back door.
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on food prep table near tea urns.
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
16
Aug 8, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on food contact surface . Employee removed bottle and sanitized area. **Corrected On-Site**
41-07-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on food storage shelves. **Repeat Violation**
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled. Manager has work order in to replace ceiling vents. **Corrective Action Taken** **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table near cutting board. Employee removed phone from table and sanitized area. **Corrected On-Site**
40-06-5
Basic - Partial Ceiling tiles missing in ware washing area.
36-36-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors near walk in cooler. **Repeat Violation**
36-02-5
61
Dec 16, 2022
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- chicken salad 49F, crab claw meat 48F, halved tomatoes 48F, house made feta cream 54F, house made Cesar dressing 48F, cooked onions 47F, house made blue cheese dressing 48F, chicken breast 49F, house made feta dip 49F ( all held overnight ).See stop sale. Manager discarded all food items and scheduled a technician to come come out and service reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- chicken salad 49F, crab claw meat 48F, halved tomatoes 48F, house made feta cream 54F, house made Cesar dressing 48F, cooked onions 47F, house made blue cheese dressing 48F, chicken breast 49F, house made feta dip 49F. **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled cutting boards. Manager has bought new cutting boards and is in process of replacing old cutting boards. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on food contact shelves.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over walk in cooler not smooth with exposed wiring.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Manager bought new cutting boards and is in process of replacing old ones. **Corrective Action Taken**
14-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
14-25-5
Basic - Floors not maintained smooth and durable near walk in cooler.
36-11-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- pork tenderloin 65F (9:30-10:43). Manager placed pork in reach in cooler. **Corrective Action Taken**
06-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line or at bar area. **Repeat Violation**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor not sealed near walk in cooler. **Repeat Violation**
36-02-5
33
Aug 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Craft Bar last inspected?
The most recent health inspection at The Craft Bar on file is from Feb 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Craft Bar?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at The Craft Bar.
How does The Craft Bar compare to other restaurants in Miramar Beach?
The Craft Bar most recently scored 30 out of 100, which is lower than the Miramar Beach average of 81.
Has The Craft Bar's inspection record improved over time?
Results have been roughly steady. Inspections at The Craft Bar have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Craft 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 The Craft Bar inspected?
Based on the inspection history on file, The Craft Bar is inspected around three times per year on average.
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