DirtyFLRestaurant Inspection Data

CREMA GOURMET ESPRESSO BAR

With 9 documented inspections, CREMA GOURMET ESPRESSO BAR in MIAMI has achieved a 2.2/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

11515 South Dixie Highway
Florida, 33156
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13499354

Met Inspection Standards

3 high, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in men's restroom; cracked tile.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles stored on dry dish rack in kitchen area. Operator placed bottles to segregated shelf. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dry dish rack across ware wash.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in at front counter. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in across flat top. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of to go bags stored on floor in dry storage. Operator placed on shelf. Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10/25. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored behind feta and turkey in low boy. Operator moved smoked salmon forward during inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potato's (99F - Hot Holding). As per operator, less than 4 hours. Operator placed onto steam table to be warmed back up. **Corrective Action Taken**
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

8/20/2025· 6mo ago

Visit ID: 10927032

Met Inspection Standards

2 high, 1 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents in kitchen and bathroom. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at front counter freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across cook line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under oven; operator moved off of floor. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored.observed boxes of to go backs on floor across dry food racks.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak at hand sink next to kitchen entrance.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub gloved hands on dirty apron. Inspector coached employee on proper hand wash techniques; employee removed gloves and washed hands. Corrected On-Site
  • 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed bucket under oven with ppm 400 +. Operator added water to dilute solution; final reading 200 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust accumulation on dry food and dish rack.

3/10/2025· 1y ago

4 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. - From follow-up inspection 2025-03-10: Observed exterior soiled; at call back. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen. - From follow-up inspection 2025-03-10: Observed soiled ceiling tiles in kitchen; at callback. **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 57F. As per operator, new equipment was ordered. The following TCS foods stored inside: cut tomato (56F - Cold Holding); cream cheese (57F - Cold Holding); ham (57F - Cold Holding); garlic aioli (56F - Cold Holding); feta (57F - Cold Holding). - From follow-up inspection 2025-03-10: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 57F. As per operator, new equipment was ordered. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen. - From follow-up inspection 2025-03-10: Observed soiled walls in kitchen; at callback. **Time Extended**

3/7/2025· 1y ago

3 high, 3 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 57F. As per operator, new equipment was ordered. The following TCS foods stored inside: cut tomato (56F - Cold Holding); cream cheese (57F - Cold Holding); ham (57F - Cold Holding); garlic aioli (56F - Cold Holding); feta (57F - Cold Holding).
  • 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 water bottle stored on dry food rack above cans. Bottle was moved during inspection. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup at freezer front counter. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen.
  • 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 cook crack and cook raw shell eggs, begin to plate food no hand wash. Repeat Violation
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed waitress touch face then grab plate with no handwashing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 57F. As per operator, new equipment was ordered. The following TCS foods stored inside: cut tomato (56F - Cold Holding); cream cheese (57F - Cold Holding); ham (57F - Cold Holding); garlic aioli (56F - Cold Holding); feta (57F - Cold Holding). As per operator; food has been there less than 4 hours. Inspector provided and went over TPHC form. Observed at front counter in cooler: dulce de leche cheesecake (46F - Cold Holding); carrot cake with cream cheese frosting (46F - Cold Holding); Nutella cheesecake (46F - Cold Holding). As per operator, desserts are moved from coolers in back to front; items have been there less than 4 hours prior to inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at front counter used to fill water pitcher. Employee moved pitcher during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to ware wash area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to ware wash.

11/6/2024· 1y 4mo ago

6 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed standing reach in cooler soiled.
  • 14-69-4:Basic - Ice buildup in reach-in freezer at the front counter.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed potatoes (9:35am) (89F - Cooling) ; potatoes (10:10am) (88F - Cooling) cooling rate 0.02 ° F/min and the correct rate needs to be 0.53° F/min.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented can of chick peas. Operator segregated can to be discarded. **Corrective Action Taken**
  • 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 eggs with gloves and then touched clean dishes without discarding gloves and washing hands. Operator and manager was informed that when cracking eggs gloves must be discarded and must wash hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna (54F - Cold Holding); salmon (58F - Cold Holding) at reach in cooler preparation area. As per operator overnight. Operator discarded the products. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on preparation table (73F - Cold Holding) As per the operator for less than one hour. And observed tuna (54F - Cold Holding); salmon (58F - Cold Holding) at reach in cooler preparation area. As per operator overnight. Operator discarded the products. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +500ppm) Operator changed the solution final solution 200ppm. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical hand drying machine not working in the men's restroom.

4/12/2024· 1y 11mo ago

Visit ID: 8452971

Met Inspection Standards

2 high, 1 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the reach in cooler and preparation table. Operator removed the knife and sent it to cleaner. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor under oven.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cracked eggs stored over cut tomatoes and sauce at reach in cooler. Operator removed the container with cracked eggs. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary sanitizer Bucket (Quaternary + 500 ppm) front counter. Manager added water to get 300 ppm. Corrected On-Site Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Julian hired 4 months ago no food handler certificate.

11/17/2023· 2y 3mo ago

Visit ID: 8554309

Met Inspection Standards
  • N/A:No Violations Were Observed

11/16/2023· 2y 3mo ago

Visit ID: 8553169

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 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 cracked shell eggs changed the gloves without washing hands. Operator was advised and he washed his hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked Salmon (63 F - Cold Holding); feta cheese (55 F - Cold Holding); cut tomatoes (54 F - Cold Holding); cooked pasta (54 F - Cold Holding); cooked chicken (55 F - Cold Holding) at reach in cooler preparation area. As per manager for less than four hours. And butter (77 F - Cold Holding) at preparation table, ambient temperature. As per operator for less than one hour. Operator discarded the smoked salmon, cooked chicken and moved the pasta and cheese to another reach in cooler for rapid cooling. And put the butter under ice bath for rapid cooling. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary > 400 ppm). Operator added water to get Sanitizer Bucket (Quaternary 200 ppm) Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed brush and sponges inside of hand wash sink located next to three compartment sink. Manager removed the brush and sponges. Corrected On-Site Warning

7/24/2023· 2y 7mo ago

Visit ID: 8224164

Met Inspection Standards

1 int

  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed open milk not properly date marked.

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