Crema Gourmet Espresso Bar
3105 Commodore Plaza, Miami, FL 33133 · Permanent Food Service · License 2332730
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
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 visitSep 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed at walk in cooler 4 strawberries in a container molded. Operator removed and discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line prep cooler smoked salmon (45°F - Cold Holding); chicken salad (46°F - Cold Holding). As per operator less than 4 hours from walk in cooler.
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed for oranges at front counter juice stored in received box
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at front counter coffee area. Operator removed.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Observed stored on top of ice machine. Operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed at front counter floors.
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.
- Stop sale
- An order that the food can’t be sold or served.