Craft Produccion
870 NE 79 St, Miami, FL 33138 · Permanent Food Service · License 2335379
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic-22
- Safety score78
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 visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
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.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm); at prep area, employee diluted with water, Recheck; Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed hand sink removed from kitchen prep area. And dough mixer was relocated.
Handwash sink used for purposes other than handwashing.
Observed bucket stored inside hand sink across fryer. Manager removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a plastic spray bottle with sanitizer not labeled across fryer.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour container stored inside plastic container by prep area not labeled.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen commercially processed cooked chorizo thawing at room temperature at prep area by pizza station. Employee stored inside reach in cooler for thawed food properly.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil stored on floor by cook line.
Code 23, Non-food contact surfaces clean: Vending machine exterior soiled.
Observed shelves by dry storage ware washing area rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled across fryer. Observed floor fan soiled at prep area.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean plastic containers stored at dry shelves not inverted. Employee started inverting.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at hand sink across fryer.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed all ceiling tiles soiled throughout establishment. Observed vents dusty above prep area and ware washing area.
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 employees bikes and scooters stored at dry condiments storage.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside mop bucket by mop sink.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided by email. Employee printed and posted.
Fixed on the spot
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.