CRAFT SOUTH BEACH

Name: CRAFT SOUTH BEACH
Address: 445 ESPANOLA WAY, MIAMI BEACH, FL, 33139, US
Rating: 74.5

445 ESPANOLA WAY, MIAMI BEACH, FL 33139

License #2332407

74.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CRAFT SOUTH BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 9 major, 13 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

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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.

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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a purple liquid labeled alcohol.
[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.
[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.
[08B-38-4] Food stored on floor. Observed two large plastic containers with cooking oil on the floor by dish machine.
[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.

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.
[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.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and bar.
[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.
[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.
[14-11-5] Equipment in poor repair. Observed several reach in cooler with sharp edges on their handles.
[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/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board.

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