Craft Kafe

6653 Central Ave, St. Petersburg, FL 33710 · Permanent Food Service · License 6217230

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 7, 2026

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 1 routine inspection
5 high priority (1 fixed by the Jul 7 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul12026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Multiple cutting boards have cut marks and are no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitJul 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 5 High priority
- 2 Intermediate
- 2 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.
  Reach in cooler under hot holding unit for soup at 53°F, all foods inside temping above 43°F, temp log from this morning shows that unit was at 48°F this morning at start of day. sliced cheese (51°F - Cold holding); cut lettuce (48°F - Cold Holding); cooked potatoes (48°F - Cold Holding); balsamic vinegar with fresh garlic and olive oil (55°F - Cold Holding); cooked chicken (53°F - Cold Holding), egg whites (51°F - Cold Holding), whole shell eggs, cooked jalepenos (48°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sliced cheese (51°F - Cold holding); cut lettuce (48°F - Cold Holding); cooked potatoes (48°F - Cold Holding); balsamic vinegar with fresh garlic and olive oil (55°F - Cold Holding); cooked chicken (53°F - Cold Holding), egg whites (51°F - Cold Holding), whole shell eggs, cooked jalepenos (48°F - Cold Holding) Stop Sale issued.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Breakfast pizza (51°F - Cooling) Cooked at 8AM, temp taken at 1:30PM. Instructed operator to move to freezer to rapid cool within 30 minutes. Retemped at 2:10 and was 49°F. Operator had put on walk in cooler rather than freezer. Operator moved to freezer to rapid cool within avoid stop sale. Retemped at 38°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Foods on makeline/cookline had no time mark. Operator stated that they were all put out at 12, and marked time log.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw beef stored above balsamic vinaigrette in walk in cooler. Operator moved beef not to store above ready to eat foods.
  Fixed on the spot
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.
  Cooked beets in reach in cooler cooked on 6/25 not date marked. Operator date marked.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on front line stained
Basic2
- Code 14, Food-contact surfaces designed and maintained: Multiple cutting boards have cut marks and are no longer cleanable.
  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. -Reach in cooler under hot holding unit for soup at 53°F, all foods inside temping above 43°F, temp log from this morning shows that unit was at 48°F this morning at start of day. -Reach in display cooler for quiches at 50°F, all foods inside temping above 43°F, temp log from this morning shows that unit was at 45°F this morning at start of day. Repairman came during inspection and coolers are going down in temperature.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.