THE CRAFT BAR/WINE BAR
THE CRAFT BAR/WINE BAR located in DESTIN has undergone 7 health department inspections, achieving a 3.7/5 overall safety rating. Food safety practices have remained consistent.
Last inspection: 1 weeks ago · 7 reports on file
4424 COMMONS DR E-3
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 7 health inspection reports
All Inspection Reports
2/27/2026· 1w ago
Inspection #: 3666180
Inspection Completed - No Further Action9/19/2025· 5mo ago
Visit ID: 13522574
Met Inspection Standards- N/A:No Violations Were Observed
9/17/2025· 5mo ago
Visit ID: 10885008
Follow-up Inspection Required4 high
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Craft Bar - cook - cool Mac and Cheese cooling overnight ( Greater than 6 hrs. ) 49/50/51F Prob Thermometer calibrated with operator Warning
- 22-41-4:High Priority - 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. Craft Bar - 0 ppm Chlorine X 2 attempts ( corrected to 100 ppm during the inspection ) Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line Grill Station Low Boys - pimento Cheese 47/47, cooked onions 46/46, Gouda cheese 46/46, beef patties46/46, lamb patties 45/45, mahi 47F . Held overnight ( Greater than 4 hrs. ) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Craft Bar - cook - cool Mac and Cheese cooling overnight ( Greater than 6 hrs. ) 49/50/51F Prob Thermometer calibrated with operator
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line Grill Station Low Boys - pimento Cheese 47/47, cooked onions 46/46, Gouda cheese 46/46, beef patties46/46, lamb patties 45/45, mahi 47F - All held overnight ( greater than 4 hrs. ) Warning
4/23/2025· 10mo ago
Visit ID: 9001267
Met Inspection Standards1 int, 4 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-36-4:Basic - Ceiling tile missing above dry storage shelves near upright freezer. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make bar on cook line.
- 08B-12-5:Basic - Stored food not covered. Macaroni and cheese cooling in walk in cooler not covered. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can on cook line. Kitchen manager removed trash can from in front of sink. Corrected On-Site
10/10/2024· 1y 5mo ago
Visit ID: 8730531
Met Inspection Standards2 high, 1 basic
- 36-36-4:Basic - Ceiling tile missing. Craft Bar kitchen above spice storage rack
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Craft Bar - Mac and Cheese contained in large covered hard plastic bin cooling overnight 44/45F ( see stop sale) Cooling hand out provided to operator
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Craft Bar - Mac and Cheese cooling overnight 44/45F ( see stop sale)
2/20/2024· 2y ago
Visit ID: 8556870
Met Inspection Standards1 basic
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Craft Bar - Kitchen and make line Repeat Violation
11/20/2023· 2y 3mo ago
Visit ID: 8351745
Met Inspection Standards2 basic