CRAFT KEY BISCAYNE
260 CRANDON BLVD STE 14, KEY BISCAYNE 33149
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/28/2025
High Priority
3
Intermediate
7
Basic
10
Total
20
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-05-4:Basic - 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:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed faucet handle in disrepair at front counter.
- 08B-38-4:Basic - Food stored on floor. Observed produce on floor at second floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between 3 compartment sink and wall.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers at 2 floor.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth lining with mixed greens at second floor.
- 08A-05-6:High Priority - 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:High Priority - 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:Intermediate - 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: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. Provided to operator via email.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrubs inside handwashing sink at kitchen and second floor.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at front counter. Repeat Violation
Food safety inspection conducted on 1/28/2025 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).
Inspection on 10/7/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter. Repeat Violation - From follow-up inspection 2024-10-07: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-10-07: **Time Extended**
- 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. Repeat Violation - From follow-up inspection 2024-10-07: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at second floor - From follow-up inspection 2024-10-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. - From follow-up inspection 2024-10-07: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by table next to mop sink. - From follow-up inspection 2024-10-07: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled as its common name at front counter. - From follow-up inspection 2024-10-07: **Time Extended**
Food safety inspection conducted on 10/7/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 8/6/2024
High Priority
3
Intermediate
11
Basic
8
Total
22
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter. Repeat Violation
- 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. Observed commercially processed fish at 34F thawing inside reach in cooler at second floor not removed from packaging. Person in charge cut throughout packaging. **Corrective Action Taken**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at cook line. Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers stored at drain boards at second floor. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at second floor
- 21-12-4:Basic - 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:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Repeat Violation
- 03A-02-5:High Priority - 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 it's been outside for approximately 1 hour prior. Person in charge placed ziplock bag with ice over container for rapid cooling. **Corrective Action Taken** Repeat Violation
- 11-07-5:Intermediate - 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:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by table next to mop sink.
- 31A-11-4:Intermediate - 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:Intermediate - 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. Repeat Violation Warning
- 16-37-1:Intermediate - 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:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand washing sink, person in charge refilled paper. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 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:Intermediate - 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:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled as its common name at front counter.
Food safety inspection conducted on 8/6/2024 revealed 22 total violations (3 high priority, 11 intermediate, 8 basic).
Inspection on 4/15/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-15: Basic - Accumulation of debris on exterior of warewashing machine. **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-04-15: Basic - Buildup of food debris/soil residue on equipment door handles. **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-04-15: Basic - Carbon dioxide/helium tanks not adequately secured. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-15: Basic - Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-04-15: Observed tongs stored on oven handles. **Time Extended**
- 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. - From follow-up inspection 2024-04-15: Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-04-15: Basic - Old labels stuck to food containers after cleaning. **Time Extended**
- 25-27-4:Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - From follow-up inspection 2024-04-15: Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** - From follow-up inspection 2024-04-15: 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. **Time Extended** **Corrective Action Taken**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-15: Intermediate - 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. **Time Extended**
Food safety inspection conducted on 4/15/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 3/7/2024
High Priority
3
Intermediate
6
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 08A-05-6:High Priority - 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:High Priority - 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. **Corrective Action Taken**
- 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. Provided to operator at the time of the inspection.
- 31A-07-4:Intermediate - 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:Intermediate - 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. **Corrective Action Taken**
- 02B-01-5:Intermediate - 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:Intermediate - 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:Intermediate - 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.
Food safety inspection conducted on 3/7/2024 revealed 19 total violations (3 high priority, 6 intermediate, 10 basic).
Inspection on 9/26/2023
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. observed exterior of reach in coolers soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 11-26-1:Intermediate - 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
Food safety inspection conducted on 9/26/2023 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).
Additional Information
Contact Information
Phone: (786) 755-0307
Website: https://www.craftmiami.us/
Google Rating
★★★★½ (4.9/5)
(738 reviews)Price Level
$$
Opening Hours
Monday:8:00 AM – 10:00 PM
Tuesday:8:00 AM – 10:00 PM
Wednesday:8:00 AM – 10:00 PM
Thursday:8:00 AM – 10:00 PM
Friday:8:00 AM – 10:00 PM
Saturday:8:00 AM – 10:00 PM
Sunday:8:00 AM – 10:00 PM
✓ Currently Open
Features
✓ Cafe
✓ Restaurant
✓ Store
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025