Crema Gourmet Espresso Bar

11515 S Dixie Hwy, Miami, FL 33156 · Permanent Food Service · License 2337754

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 17 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
5 high priority (2 fixed by the Sep 17 follow-up, 3 fixed on the spot), 6 basic (1 repeat)
-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 visits

Sep162026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  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
Official report, on the Florida DBPR website
First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 5 High priority
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed at cake cooler chocolate cheesecake (54°F - Cold Holding); dulce de leche cheesecake (51°F - Cold Holding), as per operator since prior day.
  Food with mold-like growth.
  See stop sale. Observed 1 orange in box at front counter with mold.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler on cook line with ambient temp if 58°F; the following TCS foods stored inside: diced tomato (60°F - Cold Holding); turkey (56°F - Cold Holding); feta (56°F - Cold Holding); smoked salmon (64°F - Cold Holding); diced tomato (58°F - Cold Holding). As per operator, less than 2 hours in cooler. E,player observed unit unplugged; cooler was plugged back in and items were removed from cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed employee rinse hands with only water. Inspector spoke with employee; employee washed with soap and water.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength.
  Do not use equipment not properly sanitized. Observed sanitizer bucket with 400+ ppm. Operator dumped some of solution and added more water to dilute. Final reading: 200.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed several coolers with torn gaskets at front counter.
  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 cooler on cook line with ambient temp if 58°F; the following TCS foods stored inside: diced tomato (60°F - Cold Holding); turkey (56°F - Cold Holding); feta (56°F - Cold Holding); smoked salmon (64°F - Cold Holding); diced tomato (58°F - Cold Holding).
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed top of dish machine soiled.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed bucket on floor under oven. Bucket was removed from floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed in men's restroom; cracked tile.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop in bucket; not in use.
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 griddle, and multiple hot plates used in kitchen for cooking; no hood system.
  Repeat violation
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.