CRAFT SOUTH BEACH

Name: CRAFT SOUTH BEACH
Address: 445 ESPANOLA WAY, MIAMI BEACH, FL, 33139, US
Rating: 42

445 ESPANOLA WAY, MIAMI BEACH, FL 33139

License #2332407

42 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAFT SOUTH BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 42 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 87 total violations — 14 critical, 25 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2024

The latest inspection on April 15, 2026 shows 11 observation rows: 4 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CRAFT SOUTH BEACH has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with Yerba and water in it. The cook removed it.
[08B-38-4] Food stored on floor. Observed two large plastic containers with cooking oil on the floor by dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs on the oven door handle. The cook removed them.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed on the bar. The bartender put them behind the bar.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on gloves with first washing her hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook touching blue cheese crumbles on top of cooked beef patties.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dish washer touch dirty dishes and then removed the clean dishes with the same gloves on.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (50F - Cold Holding) at the preparation reach in cooler. As per the cook it was put on top of it approximately 2 hours ago. The cook put it in the refrigerator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the hand washing sink at the bar being used to refill water bottles and rinse off coffee equipment.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine sanitizer and the establishment has quaternary test strips.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a purple liquid labeled alcohol.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed the large white cutting board by the pass through window.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a thermos on top of preparation table with food below it and another thermos on top of the cutting board.
[14-11-5] Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles.
[08B-38-4] Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dish machine uses chlorine to sanitize and is currently and 0.00 pms.The dish washer set up the triple sink with quaternary sanitizer.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook removed her gloves used her cell phone and put gloves on without washing her hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the bar has 3 spoons inside it and a scrubbing pad.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine. The establishment only has quaternary test strips.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two spray bottles with different color liquids not labeled in the kitchen.

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two packages of salmon still in the vacuum at an internal temperature of 39°F.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[36-24-5] Hole in or other damage to wall. Observed a hole in the wall above the dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two tongs on the oven door handle. The cook removed the tongs.
[51-13-4] No Heimlich maneuver/choking sign posted. Form provided via email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in the restroom and at the ware washing area.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00. The cook set the triple with quaternary sanitizer at 200 ppms to sanitize.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at the front counter?
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed chicken over vegetables in the up right freezer. The cook put the chicken on the bottom shelf.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 6 roaches on and around the dish machine.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed pooled eggs ( 55F - Cold Holding). The cook put the pan in a container with ice to lower the temperature.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two packages of salmon still in the vacuum at an internal temperature of 39°F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a rack of utensils on top of the hand washing sink next to the dish machine. The cook moved it.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Observed the following employees who have been working for more than 60 days, Julia, Julian, Oscar, Martina, David
[11-26-1] 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. Form provided via email
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle at the hand washing sink just spins no water comes out located next to the dish machine.