THE CRAFT BAR/WINE BAR

THE CRAFT BAR/WINE BAR located in DESTIN has undergone 7 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

4424 COMMONS DR E-3

Overall Food Safety Rating

★★★☆☆ (3.1/5)

Based on 7 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13522904

Met Inspection Standards

3 high, 1 int, 5 basic

06-09-1:Basic - 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. Craft Bar walk in cooler ROP tuna fully thawed in vacuum packaging See stop sale Thawing ROP seafood food safety bulletin provided to operator .
16-15-4:Basic - Craft Bar wash racks soiled .
36-22-4:Basic - Floor area(s) covered with standing water. Wall - Floor junction at fry and pantry stations.
36-73-4:Basic - Floor soiled/has accumulation of debris and grease. Craft Bar - floor under and behind fry station .
08B-12-5:Basic - Stored food not covered. Sauce containers in Craft Bar walk in cooler Covered during the inspection Corrected On-Site
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 0ppm chlorine Repairs conducted during the inspection 100 ppm chlorine Corrected On-Site Repeat Violation
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Craft Bar walk in cooler ROP tuna fully thawed in vacuum packaging See stop sale Thawing ROP seafood food safety bulletin provided to operator .
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Craft Bar top lowboy cook line drawer Beef 45F less than 4 hrs. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Craft bar walk in cooler sauce racks

9/19/2025· 6mo ago

Visit ID: 13522574

Met Inspection Standards

N/A:No Violations Were Observed

9/17/2025· 7mo ago

Visit ID: 10885008

Follow-up Inspection Required

4 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· 11mo ago

Visit ID: 9001267

Met Inspection Standards

1 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 6mo ago

Visit ID: 8730531

Met Inspection Standards

2 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 1mo ago

Visit ID: 8556870

Met Inspection Standards

1 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 4mo ago

Visit ID: 8351745

Met Inspection Standards

2 basic

36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Craft bar kitchen behind salad / apps station
08B-12-5:Basic - Stored food not covered. Cooked rice located on speed rack in walk in cooler ( Craft Bar ) covered during the inspection Corrected On-Site