The Craft Bar/Wine Bar
Last inspected: Feb 27, 2026
45
Score
Going back to 2022, The Craft Bar/Wine Bar has 11 inspections in the public record. Inspectors last stopped by on Feb 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded three times.
By comparison, the average Destin facility scores 90, putting The Craft Bar/Wine Bar on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Craft Bar 0ppm chlorine Repairs conducted during the inspection 100 ppm chlorine **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Craft Bar top lowboy cook line drawer Beef 45F less than 4 hrs. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Craft Bar walk in cooler ROP tuna fully thawed in vacuum packaging See stop sale Thawing ROP seafood food safety bulletin provided to operator .
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Craft bar walk in cooler sauce racks
22-02-4
Basic - Craft Bar wash racks soiled .
16-15-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Craft Bar walk in cooler ROP tuna fully thawed in vacuum packaging See stop sale Thawing ROP seafood food safety bulletin provided to operator .
06-09-1
Basic - Floor area(s) covered with standing water. Wall - Floor junction at fry and pantry stations.
36-22-4
Basic - Floor soiled/has accumulation of debris and grease. Craft Bar - floor under and behind fry station .
36-73-4
Basic - Stored food not covered. Sauce containers in Craft Bar walk in cooler Covered during the inspection **Corrected On-Site**
08B-12-5
45
Sep 19, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Craft Bar - cook - cool Mac and Cheese cooling overnight ( Greater than 6 hrs. ) 49/50/51F Prob Thermometer calibrated with operator **Warning**
03D-02-5
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. Craft Bar - 0 ppm Chlorine X 2 attempts ( corrected to 100 ppm during the inspection ) **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line Grill Station Low Boys - pimento Cheese 47/47, cooked onions 46/46, Gouda cheese 46/46, beef patties46/46, lamb patties 45/45, mahi 47F . Held overnight ( Greater than 4 hrs. ) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Craft Bar - cook - cool Mac and Cheese cooling overnight ( Greater than 6 hrs. ) 49/50/51F Prob Thermometer calibrated with operator
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line Grill Station Low Boys - pimento Cheese 47/47, cooked onions 46/46, Gouda cheese 46/46, beef patties46/46, lamb patties 45/45, mahi 47F - All held overnight ( greater than 4 hrs. ) **Warning**
03A-02-5
55
Apr 23, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can on cook line. Kitchen manager removed trash can from in front of sink. **Corrected On-Site**
31A-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 on make bar on cook line.
40-06-5
Basic - Stored food not covered. Macaroni and cheese cooling in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing above dry storage shelves near upright freezer. **Repeat Violation**
36-36-4
74
Oct 10, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Craft Bar - Mac and Cheese contained in large covered hard plastic bin cooling overnight 44/45F ( see stop sale) Cooling hand out provided to operator
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Craft Bar - Mac and Cheese cooling overnight 44/45F ( see stop sale)
01B-02-5
Basic - Ceiling tile missing. Craft Bar kitchen above spice storage rack
36-36-4
70
Feb 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Cove molding at floor/wall juncture broken/missing. Craft Bar - Kitchen and make line **Repeat Violation**
36-03-4
95
Nov 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Stored food not covered. Cooked rice located on speed rack in walk in cooler ( Craft Bar ) covered during the inspection **Corrected On-Site**
08B-12-5
Basic - Cove molding at floor/wall juncture broken/missing. Craft bar kitchen behind salad / apps station
36-03-4
90
Jun 8, 2023
Routine - Food
No violations found.
100
Mar 20, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wine Bar small plates Salmon Deviled Eggs / Cold Smoked Salmon Parasite Destruction Confirmed Entrevientos 3/8/22 This violation addressed on prior inspection
02B-01-5
Basic - Carbon dioxide tanks not adequately secured. Craft Bar **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. Craft bar Above reach in freezer **Repeat Violation**
36-36-4
Basic - Ceiling vents soiled. Craft bar kitchen
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Wine Bar ROP Tuna - make line and walk in cooler
06-09-1
Basic - Hole in or other damage to wall. Wine bar next to prep kitchen dishwasher.
36-24-5
70
Nov 3, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wine Bar - line upright- cooked Orzo 44/45F cooling overnight .
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wine Bar - line upright- cooked Orzo 44/45F cooling overnight . See stop sale
03D-02-5
Intermediate - Soda head surfaces soiled with heavy syrup build up. Craft Bar - Waiter soda station.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Wine Bar Top of dishwasher soiled . Build up of debris observed .
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Craft Bar **Repeat Violation**
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Wine Bar cook line hand wash sink
31B-04-4
58
Sep 7, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. Wine Bar 0ppm chlorine Craft Bar dishwasher available, Manager advised to set up a sanitizer station. **Warning** - From follow-up inspection 2022-09-06: At time of the callback inspection Wine Bar Dish Machine 0 ppm chlorine x two attempts with kitchen staff. Advised operator to to set up a sanitizer station and / or use the dishwasher located at the Craft Bar. **Admin Complaint** - From follow-up inspection 2022-09-07: At time of the callback inspection Dishwasher 50ppm chlorine **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Craft Bar - Make line Smoked pork 55/47F top of make bar. Pan overfilled. Per staff less than 4 hrs. Pan emptied half way to facilitate rapid cooling. Lowboys - pimento cheese 47/48, shredded cheese 52, beef patties 46, chicken 46F ( less than 4 hrs. ) Fry station- Milk wash 54F // Wine Bar make lines - Tuna 64, shrimp 62F less than 1 hr. Items iced during the inspection for rapid cooling. Wine Bar walk in cooler ambient 43F - Butter 44, cheese 45, pasta 48/48F, Gumbo 49/52F - per Kitchen Manager less than 4 hrs. Temperatures taken at mid shift 41F. Gumbo and pasta iced for rapid cooling during the inspection. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-09-06: At time of the callback inspection Craft bar - top make bar - pork 39/40F iced Low boys- pimento cheese 42, shredded cheese 42, beef patties 43, chicken 42F Wine Bar - Walk in cooler ambient 50F Sliced cheese 49/50/48/49F Brie 48F, mozzarella 53F, goat cheese 51F , raw bacon 49F , sour cream 50F ambient, Creme Fraiche 50F ambient, Roasted vegetables 49F, Picatta sauce 48/49F, Seafood Gumbo 49/48F , Tomatoes Soup 57F All held overnight in the walk in cooler. Prob thermometer calibrated with operator during the inspection. All temperatures double checked and confirmed by kitchen staff during the callback inspection . See Stop sale **Admin Complaint** - From follow-up inspection 2022-09-07: Upon call back inspection Wine Bar Walk in cooler - No TCS foods stored in the Wine Bar walk in cooler. Craft Bar walk in cooler utilized - Ambient 39F at time of the callback inspection. **Admin Complaint**
03A-02-5
74
Frequently Asked Questions
When was The Craft Bar/Wine Bar last inspected?
The most recent health inspection at The Craft Bar/Wine Bar on file is from Feb 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Craft Bar/Wine Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at The Craft Bar/Wine Bar.
How does The Craft Bar/Wine Bar compare to other restaurants in Destin?
The Craft Bar/Wine Bar most recently scored 45 out of 100, which is lower than the Destin average of 90.
Has The Craft Bar/Wine Bar's inspection record improved over time?
Results have been roughly steady. Inspections at The Craft Bar/Wine Bar have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Craft Bar/Wine 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/Wine Bar inspected?
Based on the inspection history on file, The Craft Bar/Wine Bar is inspected around three times per year on average.
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