DirtyFLRestaurant Inspection Data

CRAFT COCONUT GROVE

With 4 documented inspections, CRAFT COCONUT GROVE in MIAMI has achieved a 1.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

3324 Virginia Street
Miami, Florida, 33133
Dinner Key
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13500445

Met Inspection Standards

1 high, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at lobby storage area. Repeat Violation
  • 32-07-5:Basic - Bathroom facility not clean. Observed in women's restroom some toilets not flushed.
  • 36-36-4:Basic - Ceiling tile missing. Observed missing above prep table.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings and vents in kitchen above prep area soiled with dust build up. 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 frozen packages of salmon placed to thaw in walk in coolers not removed from packaging. Repeat Violation
  • 11-12-4:Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed chef a cook line with excessive cough.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed next to storage closet.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed stored on floor at entrance of kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at oven.
  • 36-64-5:Basic - Objectionable odors in areas of the establishment. Observed at dish washing area a foul smell.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go bowls on top shelf at Oreo table not inverted. Repeat Violation
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled throughout kitchen with grease and food build up. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler across to grill cream cheese (53F - Cold Holding); smoked salmon (52F - Cold Holding). As per operator for less than 2 hours. Chef placed back into reach in cooler. **Corrective Action Taken** Repeat Violation

8/21/2025· 6mo ago

Visit ID: 10926337

Met Inspection Standards

1 high, 4 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at lobby storage area ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
  • 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 for thawing frozen packages of salmon in walk in cooler and at cook line low bow cooler. Chef began to remove from packaging. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at breakfast prep table area, employee uncovered water cup on cutting board. Employee removed. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler, boxes of shelled eggs stored on lower shelf that is on the floor.
  • 08B-38-4:Basic - Food stored on floor. Observed at corner area of kitchen next to cook line oven, 3 plastic gallons of cooking oil stored on floor. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar ice bin.
  • 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 at bar area in a container of brown sugar. Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at flip top cook line prep cooler in a container of sliced tomatoes.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas at cook line shelf stored in water of 71F. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at cook line prep table top shelf.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line hand wash sink.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed in walk in cooler packages of raw beef patties dated between 8/15 and 8/17 of preparation date not removed with 48 hours. Chef began to remove from packaging during inspection. **Corrective Action Taken**
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed for squeeze bottles of oil and water at cook line not labeled. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast prep table cooler cut watermelon (53F - Cold Holding) and reach in cooler cut watermelon (51F - Cold Holding) . As per chef for less than 2 hours. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line hand wash sink used to store knives. Chef removed. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish area hand wash sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at dish area hand wash sink. Repeat Violation
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed metal paint brush at coffee area. Repeat Violation

2/28/2025· 1y ago

2 high, 4 int, 9 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed at rush washing area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots at drying rack top shelf not inverted from over head contaminates.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on front counter next to beer draft dispensers.
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in freezer, boxes of fries, containers of chicken tenders stored on floor.
  • 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 in a container of brown sugar.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, spatulas stored in water of 81F.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed at lobby dry storage closet, pizza boxes stored on floor.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop buckets.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of various sauces, oils and water at prep counter and cook line not labeled.
  • 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. Observed Dishwasher (Chlorine 0ppm). Operator prone and rewashed items. Dishwasher (Chlorine 50ppm) Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table, garlic in oil (66F - Cold Holding) and at cook line fries (66F - Cold Holding). As per cook for about 1.5 hour. Chef placed into walk in cooler to rapid cooler items. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed for all hand sinks used as dump sinks with food residue left inside all. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in dish washing area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink in kitchen and dish area. Employee provided. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed metal paint brush at coffee area.

8/26/2024· 1y 6mo ago

3 int, 2 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. Observed frozen thawing reduced oxygen packaging of salmon in walk in cooler.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area. Operator removed and placed wrapped straws. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar used as dump sink for dishes. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed for hand sink at bar. Operator provided paper towels. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Additional Information

Features

Last Enriched At: 5/14/2025
Error: No place_id found in Nearby Search result

Report Enrichment Status

Enriched Reports: 0 of 0