Craft Midtown
3451 NE 1 Ave Ste 103, Miami, FL 33137 · Permanent Food Service · License 2332700
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (2 fixed by the Aug 7 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 2 repeats), 17 basic (7 repeats); basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
More time given
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Still Observed salt container not labeled at cook line. Observed squeeze plastic bottle not labeled at cook line.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Observed shelves with rust that has pitted the surface by storage.
More time given
Ice buildup inside walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Ceiling tile missing.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed a container with raw chicken stored above a container with raw steak at reach in cooler across cook line.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee comes from back kitchen to front counter cook line and put gloves without wash hands. Coached employee to wash hands properly.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee set up three compartment sink to be used. Triple Sink (Chlorine 100ppm).
Fixed on the spot
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed blue cutting boards at prep area by dry storage rusted.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a knife stored inside hand sink bar area.
Repeat violation
No soap provided at handwash sink.
Observed no soap at hand sink at ware washing area. Employee provided.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle at front counter with alcohol not labeled. Observed spray bottle with bleach and another with degreaser not labeled at three compartment sink.Employee labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed cook unable to answer the minimum cooking temperature of chicken.
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container not labeled at bar area. Observed salt container not labeled at cook line. Observed squeeze plastic bottle not labeled at cook line. Observed sugar container not labeled at storage.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching semolina at pizza station.
In-use utensil stored in standing water less than 135°F.
Observed utensils water at 88°F at flat grill. Employee turn on grill.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating ice at cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl with no handle inside sugar container at storage.
Repeat violation
Equipment in poor repair.
Observed reach in cooler gaskets torn across cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed shelves with rust that has pitted the surface by storage.
Ice buildup inside walk-in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled across cook line.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed SS utensils stored on floor by storage.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed floor by pizza station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and vents soiled above ware washing area and prep area above pizza station.
Repeat violation
Ceiling tile missing.
Observed ceiling tiles missing above walk in cooler 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 phone at prep area by bar. Observed a personal phone at prep table across cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed inside establishment approximately 30 chairs and outside approximately 16 chairs.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.