CRAFT SOUTH MIAMI

Name: CRAFT SOUTH MIAMI
Address: 5868 SUNSET DR, MIAMI, FL, 33143, US
Rating: 48

5868 SUNSET DR, MIAMI, FL 33143

License #2335035

48 Grade F / 100

Failing Health Score

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Latest inspection

March 4, 2026 · 9 findings · 3 critical

Routine - Food (follow-up)

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Minor

Usually lower-risk context.

Quick take

CRAFT SOUTH MIAMI in MIAMI currently holds an InspectFL Health Score of 48 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 143 total violations — 35 critical, 24 major, 84 minor.

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The latest inspection on March 4, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

143

Coverage note

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CRAFT SOUTH MIAMI 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: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler. Observed under cook line heavily soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep tables.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed in restroom.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached to mop sink; no breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled above service window.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed no label at waiter station.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and bag on pizza oven. Observed phone above reach in across cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler. Observed under cook line heavily soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep tables.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing in sink ambiently.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed in restroom.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm at time of inspection.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above ice cream in walk in freezer.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee fix hat on head with gloved hands, continued scooping ice cream with same gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed next to cook line: French fries (47F - Cold Holding); sweet potato fries (60F - Cold Holding). As per chef, less than 2 hours. Operator grabbed to place in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at flat top: caramelized onions (115F - Hot Holding). As per chef, less than 2 hours. Operator placed onto flat top, reheated to 177 before inspection ended .
[41-10-4] Toxic substance/chemical improperly stored. Observed sprays on counter with spices above prep table.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached to mop sink; no breaker.
[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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled above service window.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed no label at waiter station.

Disposition: Call Back - Complied
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed in kitchen under prep tables.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor soiled under and behind oven.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed under grill soiled surface.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in kitchen under prep tables.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen/ bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink; no breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are stored. Observed knife magnet soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fork in hand sink at bar. Observed cutting board and container stored in kitchen hand sink. All items removed during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dishes racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed in kitchen under prep tables.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor soiled under and behind oven.
[08B-38-4] Food stored on floor. Observed onions on floor next to mop sink. Observed ice cream on floor of walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed scoop in ice at bar area.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed under grill soiled surface.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in kitchen under prep tables.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen/ bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-30-4] Wiping cloth used for food spills also used for other purposes. Observed under reach in cooler on floor at front counter.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink; no breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are stored. Observed knife magnet soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fork in hand sink at bar. Observed cutting board and container stored in kitchen hand sink. All items removed during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no manager certificates available.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dishes racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed in kitchen under prep tables.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[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 tuna filet thawed in ROP.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor soiled under and behind oven.
[08B-38-4] Food stored on floor. Observed onions on floor next to mop sink. Observed ice cream on floor of walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed scoop in ice at bar area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed last copy not on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed under grill soiled surface.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in kitchen under prep tables.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen/ bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-30-4] Wiping cloth used for food spills also used for other purposes. Observed under reach in cooler on floor at front counter.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, remove gloves and begin cooking with no hand wash. Inspector explained handwashing techniques with cook, cook washed hands and began again.
[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 employee place poached eggs on customer plate with bare hands. Plate was tossed and re-cooked after inspector stepped in.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed employee place poached eggs on customer plate with bare hands. Plate was tossed and re-cooked after inspector stepped in.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed tuna filet thawed in ROP.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line: fries (46F - Cold Holding); sweet potato fries (50F - Cold Holding); poached eggs (60F - Cold Holding). As per operator, for an hour outside of refrigeration.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink; no breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are stored. Observed knife magnet soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fork in hand sink at bar. Observed cutting board and container stored in kitchen hand sink. All items removed during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no manager certificates available.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dishes racks.

Disposition: Call Back - Complied
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at preparation area.
[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 individual packages of salmon bearing the label inside of reduced oxygen package at reach in cooler drawers. Operator open the packages.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed two boxes of French fried stored on floor at walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Operator moved the handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 67°F. Operator was informed that the utensil need to be inside of hot water at 135°F or dry.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed the towel.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on pancakes container at reach in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee started wearing gloves without washing hands. Operator was instructed that he need to wash hands first. Employee washed his hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger stored over sauces and cooked pork at walk-in cooler. Operator relocated the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over shell eggs at walk-in cooler. Operator rearranged the raw chicken to the bottom part of the shelves.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per operator for less than one hour. Operator moved the shells eggs to the reach in cooler for rapid cooling.
[29-37-4] Spray hose at dish sink lower than flood rim of sink located next to dishwasher machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (48 F - Cold Holding); pooled eggs (50 F - Cold Holding); butter (56 F - Cold Holding) at preparation table and on top of the oven. As per operator for less than 1 hour. Operator moved the products to the reach in cooler for rapid cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residual at hand wash sink preparation area.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above dishwasher area.
[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 raw salmon inside of ROP at reach in cooler drawers. Operator opened the individual packages.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPhone on preparation table. Operator removed the iPhone.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a box with French fried stored on floor at walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. The handle was removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed the towel.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 69° F . Operator discarded the water.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid the license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked beef and cooked vegetables and raw salmon stored over French fried at reach in cooler drawers. And observed raw chicken stored next to cooked onions at walk-in cooler. Operator relocated the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw hamburger at walk-in cooler. Operator relocated the products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced cheese (69 F - Cold Holding); garlic in butter (69 F - Cold Holding) at preparation table. As per operator for about three hours. And cooked onions (54 F - Cold Holding) at the top of preparation reach in cooler. Operator moved the products to the reach in cooler and reach in freezer for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (104 F - Hot Holding) at preparation area. As per operator for less than two hours. Operator moved the container to the grill to reheat.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon not identified as raw on the menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at front counter. Paper was provided.
[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. Observed the food employees reporting agreement was printed and signed by employees.