DirtyFLRestaurant Inspection Data

CREMA GOURMET ESPRESSO BAR

3400 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10747444

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2024-12-20: Observed in walk-in cooler turkey and sliced cheese date marked 12/18/24, which were issued a stop sale on 12/19/24 not discarded. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-20: Observed in flip top cooler at cook line, sliced Turkey (48F - Cold Holding); fresh mozzarella (44-45F - Cold Holding) - Observed in walk-in cooler turkey (36F - Cold Holding); sliced cheese (37F - Cold Holding). Admin Complaint
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at wait station no written procedure for butter held on time as a public health control for safety. Warning - From follow-up inspection 2024-12-20: Still observed. **Time Extended**

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8836297

  • 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler unable to maintain food temperature. Repeat Violation Admin Complaint
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed scoop handle stored touching quinoa in low boy cooler at cook line. Employee removed and stored appropriately. - Observed ice scoop handle touching ice in ice machine at front counter. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in use utensil held in standing water at 114F. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler smoked salmon stored above ready to eat mozzarella cheese and soup in walk-in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a wait station, Butter held on time no time mark. Per operator, butter was taken from temperature control at 8:00am. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at wait station no written procedure for butter held on time as a public health control for safety. Warning

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8835559

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2024-07-23: Observed same **Time Extended**

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8756201

  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler- not maintaining food temperature control to 41F or below. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting avocados without washing them first. Manager instructed employee **Corrective Action Taken** Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloth on cutting board of main food preparation in cook line. Employee removed. Corrected On-Site Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Flip top in cook line, one broken shell eggs , Employee discarded at will. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared of portioned today. Walk in Cooler- cooked chicken slice (49F - Cold Holding); cooked penne pasta (48F - Cold Holding); Per manager food stored overnight, employee discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared of portioned today. Walk in Cooler- cooked chicken slice (49F - Cold Holding); cooked penne pasta (48F - Cold Holding); Per manager food stored overnight, See stop sale -Walk in Cooler- sliced ham (46F - Cold Holding); sliced provolone cheese (48F - Cold Holding); sour cream (45F - Cold Holding), per manager food stored less than 4 hours, advised operator to add ice for a quick chill. Warning
  • 11-27-4:Intermediate - 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. Poster emailed, manager printed and posted. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Inspection Date: 6/25/2024

Inspection #: Visit ID: 8691984

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-06-25: **Time Extended**

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8690740

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed front counter employee drinking from screw off lid drink. Emp
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and scoops for cook line held in water 97F. Operator cleaned, sanitized, and held dry.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pan of sliced scallions.
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed butter patties held at room temperature. Per operator 3 hours. Operator returned to freezer for quick chill. Operator will uses TPHC going forward. Provided TPHC form.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan provided.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8583356

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee water bottle on top of front counter. Operator relocated to bottom shelf. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils stored in water at 90°F. No heat source. Operator removed, cleaned and sanitized. Stored dry. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in 5 locations on front counter area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on hot line.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed line cooks on omlette station touching ready to eat toast with bare hands.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed line cooks touching raw shell eggs, then plate ware. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham and Turkey overstocked (48°F) in sandwich make station. Operator states less than 2 hours. Operator removed overstock to walk-in cooler. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed method of reheating sliced chicken in steam table at mid setting (1.5 hrs reached 125°F). Corrective action turned to high for 15 minutes and reached 170°F. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened gallons of milk in front line coolers with no date marks.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container with scrub sponge inside the sink. Operator removed. **Corrective Action Taken**

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8367129

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employees eating at the food preparation table in kitchen.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed smoke salmon on the floor in walk-in cooler. Operator elevated. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean and sanitized plates without washing hands. Explained proper hand washing with operator. **Corrective Action Taken**
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over cooked pasta in flip top.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoke salmon over fresh mozzarella bottom of make table. Operator removed salmon. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese sandwich (64F - Cold Holding) on speed rack at room temperature per operator held less then one hour. Operator placed in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.