Crema Gourmet Espresso Bar
8915 SW 72 Pl, Miami, FL 33156 · Permanent Food Service · License 2337491
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (1 repeat), 2 intermediate (1 fixed on the spot), 15 basic (2 repeats); basic violations cost 12 at most-31
- Administrative complaint on Aug 17, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score49
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 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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 chocolate cheesecake (50°F Cold holding); and Dulce de leche cheesecake (49°F Cold Holding); as per operator, items have not been moved or touched today.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chocolate cheesecake (50°F Cold holding); and Dulce de leche cheesecake (49°F Cold Holding); as per operator, items have not been moved or touched today.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
observed soiled juicer, operator took to triple sink.
More time givenFixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
More time given
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
Interior of refrigerator or freezer in disrepair/has exposed insulation.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
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
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 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 cooler under coffee machine with ambient temp of 62°F: milk (57°F - 63°F Cold Holding); all products were there since prior day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fresh mozzarella (49°F - Cold Holding); sliced ham (44°F - Cold Holding); smoked salmon (49°F - Cold Holding); sliced tomato (47°F - Cold Holding) at preparation cooler at cook line. Observed cooler under coffee machine with ambient temp of 62°F: milk (57°F - 63°F Cold Holding); all products were there since prior day. Dessert cooler: cheesecake (55°F - Cold Holding); chocolate cheesecake (53°F).
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed manual fruit juicer soiled with old food debris at kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sponge in hand sink in kitchen. Operator removed from sink.
Fixed on the spot
Basic15
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed water on floor at front counter.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed in soiled cooler at front counter; spatula on surface.
In-use knife/knives stored in cracks between pieces of equipment.
Observed spatula in between wall and triple sink. Employee removed from wall.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed on cooler under hot plates.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed at cooler in back across chest freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in chest freezers in kitchen.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler under coffee bar with ambient temp of 62°F, the following TCS foods stored inside: milk (57°F - 63°F Cold Holding).
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed pastry cooler at front counter with a soiled interior.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed on dish rack.
Code 25, Single-service items: Single-service articles improperly stored.
Observed parchment paper on floor of kitchen. Chef removed from floor during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in kitchen and front area.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed dust accumulation on walls in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed throughout establishment; dust accumulation.
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 speaker on clean dish rack above utensils.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed no copy on site.
Repeat violation
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed flat top grill and 2 induction burners, no hood system. Observed in kitchen.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.