CRAFT SOUTH BEACH

Name: CRAFT SOUTH BEACH
Address: 445 ESPANOLA WAY, MIAMI BEACH, FL, 33139, US
Rating: 67.9

445 ESPANOLA WAY, MIAMI BEACH, FL 33139

License #2332407

67.9 Grade F / 100

Failing Health Score

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Quick take

CRAFT SOUTH BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 29 total violations — 6 critical, 10 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Observed two large plastic containers with cooking oil on the floor by dish machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a purple liquid labeled alcohol.
[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.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed the large white cutting board by the pass through window.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back of the kitchen.
[14-11-5] Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two spray bottles with different color liquids not labeled in the kitchen.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board.
[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.
[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/
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and bar.

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