Craft American Eatery
5911 NW 36 St, Virginia Gardens, FL 33166 · Permanent Food Service · License 2336475
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 20, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee placed gloves with washing hands first. Instructed employee on proper method.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired on October 1,2026. Operator paid while conducting inspection.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bag of onions not stored at least 6 inches off of the floor by handsink at entrance of kitchen.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of freezer soiled located next to handsink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler and reach in freezer gaskets soiled at kitchen. Observed hood filter at cook line soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents and ceiling tiles soiled throughout kitchen.
Floor soiled/has accumulation of debris.
Observed kitchen floor soiled.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
B86Routine inspection8 violations, 1 high priority No follow-up needed
- First visitJul 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee partake on multiple task without changing gloves. Instructed employee on proper method.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed pasta at reach in cooler across cook line at kitchen held more than 24 hours not properly date marked.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at handsink located at entrance of kitchen.
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed cooking oil bucket not stored at least 6 inches off of the floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled at reach in cooler at kitchen. Observed hood filter at cook line soiled.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents and ceiling tiles soiled throughout kitchen area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.