CRAFT KEY BISCAYNE

Name: CRAFT KEY BISCAYNE
Address: 260 CRANDON BLVD STE 14, KEY BISCAYNE, FL, 33149, US
Rating: 2.8

260 CRANDON BLVD STE 14, KEY BISCAYNE, FL 33149

License #2336569

2.8 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 9 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

CRAFT KEY BISCAYNE in KEY BISCAYNE currently holds an InspectFL Health Score of 2.8 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 October 16, 2026. Across those visits, inspectors documented 120 total violations — 18 critical, 39 major, 63 minor.

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Record snapshot

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The latest inspection on October 16, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

120

Coverage note

Inspector notes linked where available

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CRAFT KEY BISCAYNE 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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed poached egg (57F - Cold Holding) as per person in charge and label in container was cooked the day before.
[10-20-4] Observed In-use tongs stored on oven door handle between uses.
[10-17-4] Observed spatula stored between wall and three compartment sink. Operator discarded.
[31B-02-4] Observed No paper towels or mechanical hand drying device provided at handwash sink next to coffee station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed JBL equipment on top of plates at top preparation table inside kitchen area.
[08B-38-4] Food stored on floor. Observed gallon of vinegar and 5 gallon of oil stored on the floor.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in cooler at kitchen entrance.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed poached egg (57F - Cold Holding).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at kitchen entrance.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at on shelf at ware washing area.
[14-11-5] Equipment in poor repair. Observed Avantco RIC gaskets in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed plastic container of oil on floor at dry storage area.
[51-18-6] No copy of latest inspection report available.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves with no hand washing. Coached staff on correct procedure.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over brownies at RIC at prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (51F - Cold Holding) at cook line. As per manager, less than 2 hours. Ice was placed in a plastic container and cheese container submerged in it for rapid cooling.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing proper chlorine concentration at DM. Coached staff member on correct amount.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scouring pads inside HWS at ware washing area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at ware washing area.
[31B-03-4] No soap provided at handwash sink. Observed at HWS at ware washing area.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed at dry storage area at second floor.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed faucet handle in disrepair at front counter.
[08B-38-4] Food stored on floor. Observed produce on floor at second floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between 3 compartment sink and wall.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers at 2 floor.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed cloth lining with mixed greens at second floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at second floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice across cook line : pooled eggs (48F - Cold Holding) 2nd floor on top of reach in cooler at: ; diced cheese (62F - Cold Holding) as person in charge for approximately 1 hour prior. Advised to add more ice to the bowl and place cheese inside reach in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook washed hands inside 3 compartment sink, coached employee on correct procedures.
[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. Provided to operator via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal scrubs inside handwashing sink at kitchen and second floor.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed at front counter.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
[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 commercially processed fish at 34F thawing inside reach in cooler at second floor not removed from packaging. Person in charge cut throughout packaging.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at cook line.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers stored at drain boards at second floor.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at second floor
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top reach in coolers not stored inside sanitizer buckets at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook started preparing door no hand washing prior. Coached employee on correct procedures and washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese inside reach in cooler by dishwasher.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) stored inside reach in cooler by dishwasher, as per person in charge its been outside for approximately 1 hour prior. Person in charge placed ziplock bag with ice over container for rapid cooling.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to person in charge via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by table next to mop sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scraper and sponge stored inside handwashing sink at second floor. Observed metal coffee cups stored inside handwashing sink at front counter, person in charge removed cups.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict offered as raw on menu not linked to consumer advisory.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit to check dishwasher machine and no quaternary test kit to check 3 compartment sink and bucket.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand washing sink, person in charge refilled paper.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for cheese and garlic in oil with time marking but no written procedures. Provided to person in charge via email.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge on correct procedures.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled as its common name at front counter.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over sliced cooked jalapenos in reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed liquid eggs (65F - Cold Holding) holding at room temperature as per chef eggs were placed less than two hours at room temp. Instructed chef to place eggs in ice bath to rapidly cool.
[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. Provided to operator at the time of the inspection.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. At the time of the inspection observed establishment turned second floor into a prep room. Observed prep table, prep cooler and employee prepping raw chicken breast during inspection. No hand sink at all upstairs.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At the time of the inspection observed establishment bottles green juices, beet juice and orange juice. No warning label via email to operator.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw eggs Benedict offered on menu not identified as raw product.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the time of the inspection observed establishment turned second floor into a prep room. Observed prep table, flip top prep cooler and five standup reach in coolers and freezers. Also observed employee prepping raw chicken breast during inspection. No hand sink at all upstairs.
[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. Provided to operator at the time of the inspection.