The Crafty Crust
Last inspected: Apr 16, 2026
86
Score
The Crafty Crust appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Apr 16, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
The Crafty Crust's latest score of 86 sits above the Tequesta average of 78. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor soiled/has accumulation of debris under triple sink.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink.
36-27-5
Basic - Bowl with no handle used to dispense Parmesan cheese in prep area. Operator removed bowl. **Corrected On-Site**
14-01-5
86
Aug 22, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
45
Nov 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
67
Jul 26, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
39
Nov 14, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris. Dough mixer next to triple sink.
22-02-4
Basic - Bowl or other container with no handle used to dispense Parmesan cheese and salt. Operator removed. **Corrected On-Site**
14-01-5
Basic - Working containers of flour and salt removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Floor soiled/has accumulation of debris. Under triple sink.
36-73-4
78
Sep 13, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (49-50F - Cold Holding); cheese (49-50F - Cold Holding) in make table one at cook line ; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler ; **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - pizza by slice at cook line; as per operator food out on time since 11:30; operator time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over tortillas in glass cooler by three compartment sink Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
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. **Warning**
53B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap or paper towels provided at handwash sink at the bar; **Repeat Violation** **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- hot water shut off at hand wash sink at the bar; operator turned back on; **Corrected On-Site** **Warning**
27-16-4
Basic - No handwashing sign provided at a hand sink at the bar used by food employees. **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment- mop sink removed **Warning**
29-27-4
35
Mar 2, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at sandwich tables
22-02-4
Intermediate - No soap and paper towels provided at handwash sink at the bar Operator provided **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles and glass - at 4 glass door reach in cooler at prep area; gaskets at all coolers ;
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on cutting board at sandwich table; Employee removed; **Corrected On-Site**
12B-07-4
Basic - Reach-in coolers interior/shelves have accumulation of soil residues.
22-16-4
70
Sep 1, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding);in reach in cooler at cook line; as per operator food out of temperature for less than four hours; food double panned; Operator removed one pan; **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink at the bar Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar; Operator fixed; **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles- all cooler
23-24-4
Basic - Working containers of food removed from original container not identified by common name. Flour container -no label
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all
22-16-4
Basic - Gaskets soiled with grease, food debris, dirt, slime or dust- at all reach in coolers
23-03-4
58
Frequently Asked Questions
When was The Crafty Crust last inspected?
The most recent health inspection at The Crafty Crust on file is from Apr 16, 2026. The public record contains eight inspections in total.
What is the most common violation at The Crafty Crust?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at The Crafty Crust.
How does The Crafty Crust compare to other restaurants in Tequesta?
The Crafty Crust most recently scored 86 out of 100, which is higher than the Tequesta average of 78.
Has The Crafty Crust's inspection record improved over time?
Yes. Recent inspections at The Crafty Crust have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Crafty Crust means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Crafty Crust inspected?
Based on the inspection history on file, The Crafty Crust is inspected around two times per year on average.
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