Craft Key Biscayne
260 Crandon Blvd Ste 14, Key Biscayne, FL 33149 · Permanent Food Service · License 2336569
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (no follow-up needed), 1 intermediate, 6 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed poached egg (57°F - Cold Holding).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed poached egg (57°F - Cold Holding) as per person in charge and label in container was cooked the day before.
Intermediate1
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink next to coffee station.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed gallon of vinegar and 5 gallon of oil stored on the floor.
Code 10, In-use utensils properly stored: Observed spatula stored between wall and three compartment sink.
Operator discarded.
Fixed on the spot
Observed In-use tongs stored on oven door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gaskets at reach in cooler at kitchen entrance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in reach in cooler at kitchen entrance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed JBL equipment on top of plates at top preparation table inside kitchen area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.