CRAFT COCONUT GROVE

Name: CRAFT COCONUT GROVE
Address: 3324 VIRGINIA ST, MIAMI, FL, 33133, US
Rating: 83.1

3324 VIRGINIA ST, MIAMI, FL 33133

License #2338152

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CRAFT COCONUT GROVE in MIAMI currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 36 total violations — 2 critical, 4 major, 30 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 January 22, 2026 shows 15 observation rows: 1 critical, 0 major, and 14 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
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
[32-07-5] Bathroom facility not clean. Observed in womens restroom some toilets not flushed.
[36-36-4] Ceiling tile missing. Observed missing above prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at oven.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings and vents in kitchen above prep area soiled with dust build up.
[36-22-4] Floor area(s) covered with standing water. Observed next to storage closet.
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed chef a cook line with excessive cough.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go bowls on top shelf at Oreo table not inverted.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed stored on floor at entrance of 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 frozen packages of salmon placed to thaw in walk in coolers not removed from packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler across to grill cream cheese (53F - Cold Holding); smoked salmon (52F - Cold Holding). As per operator for less than 2 hours. Chef placed back into reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled throughout kitchen with grease and food build up.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at lobby storage area.
[36-64-5] Objectionable odors in areas of the establishment. Observed at dish washing area a foul smell.

Disposition: Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers at cook line prep table top shelf.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish area hand wash sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at lobby storage area ice machine.
[14-14-4] Nonfood-grade basting brush used in food. Observed metal paint brush at coffee area.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed in walk in cooler packages of raw beef patties dated between 8/15 and 8/17 of preparation date not removed with 48 hours. Chef began to remove from packaging during inspection.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar ice bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at breakfast prep table area, employee uncovered water cup on cutting board. Employee removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed for squeeze bottles of oil and water at cook line not labeled.
[08B-38-4] Food stored on floor. Observed at corner area of kitchen next to cook line oven, 3 plastic gallons of cooking oil stored on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast prep table cooler cut watermelon (53F - Cold Holding) and reach in cooler cut watermelon (51F - Cold Holding) . As per chef for less than 2 hours.
[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 for thawing frozen packages of salmon in walk in cooler and at cook line low bow cooler. Chef began to remove from packaging.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at bar area in a container of brown sugar.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed in walk in cooler, boxes of shelled eggs stored on lower shelf that is on the floor.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at cook line hand wash sink used to store knives. Chef removed.
[31B-03-4] No soap provided at handwash sink. Observed at dish area hand wash sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas at cook line shelf stored in water of 71F.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at flip top cook line prep cooler in a container of sliced tomatoes.

Community reaction

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Community pulse