The Craft Bar

655 Grand Blvd Unit 102, Miramar Beach, FL 32550 · Permanent Food Service · License 7602171

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 28 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
3 high priority (fixed by the Sep 28 follow-up, 1 repeat), 3 intermediate (1 repeat), 9 basic (7 repeats); basic violations cost 12 at most
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation for source of fish.
  See stop sale. Grouper and red fish .
  Stop Sale issued due to food originating from an unapproved source.
  Grouper and red fish stored on line in cold hold drawer. Unable to provide invoice for fish. Unable to name provider of fish.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold hold- drawers- tuna 48°F, grouper 49°F, red fish 49°F, meat loaf 48°F (10:30-1:00).
  Repeat violation
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Bar quaternary solution 0 ppm.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 5 employees working.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Walk in cooler- greens 39°F, raw tuna 39°F, mashed potato 40°F, gumbo 40°F, Mac & cheese 40°F all stored and uncovered on shelves in walk in cooler.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl stored in succotash on make bar.
  Equipment in poor repair.
  Make bar lid in disrepair.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
  Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
  Walk in coolers and dry storage located in room that is not fully enclosed.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Cook line floor soiled with substance that is oily and slippery.
  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Repeat violation
  Floor area(s) covered with standing water at beer cooler door.
  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.