Craft Kafe
1 Progress Plaza Suite 170, St Petersburg, FL 33701 · Permanent Food Service · License 6216658
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 Sep 14 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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 14, 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.
7 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.
Employee on front counter line put gloves on without washing their hands first. Operator discussed proper handwashing practices with employee.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Burn gel stored in middle cooler on cook line. Employee removed burn gel from cooler.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink on cook line.
Basic4
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Large white bins of food stored under handwashing sink on cook line.
Food stored on floor.
Powder sugar and tapioca containers on floor on cook line. Employee put containers on egg crates.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between prep table and hand washing sink in back prep area. Employee removed knives.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table in back kitchen. Employee removed cup from prep table.
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.