DirtyFLRestaurant Inspection Data

THE CRAFT BAR

15600 Panama City Beach Parkway
Florida, 32413
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10743984

  • N/A:No Violations Were Observed

Inspection Date: 12/16/2024

Inspection #: Visit ID: 10743567

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08). Repeat Violation Warning - From follow-up inspection 2024-12-16: Upon callback Cook line cold hold units including make bars and low boy drawers. Per. Chef Cooked green beans 54F cook - cool less than 1 hr. Succotash- cook - cool less than 1 hr. 48F Raw chicken 40/41, sliced tomatoes 42, boiled eggs 41, cabbage 43F Pimento Cheese cold hold 46F ( less than 2 hrs) , Beef patties 45/45/45F (less than 2 hr.) Advised operator to ice pimento cheese and beef patties to facilitate rapid cooling- and cold hold at or below 41F **Time Extended**

Inspection Date: 12/14/2024

Inspection #: Visit ID: 8826793

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface under tea urn dispencers. 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 stored on food contact surface to left of coffee machine. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Cases of potatoes stored on floor in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on oven equipment door handle between uses.
  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cold hold drawer- ROP Tuna 41F, ROP Mahi 41F both thawed inside sealed bag. See stop sale.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour sugar and panko placed in bins with out a label.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cold holding drawers- ROP Tuna 41F, ROP Mahi 41F thawed inside sealed bag. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08). Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant stored on food contact surface at expo station. Repeat Violation
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour, sugar and panko bin lids heavily soiled. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8774175

  • 36-36-4:Basic - Ceiling tile missing. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact surface next to employee prepping food. 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 stored on top of pan of pork covered in foil at prep station. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8467037

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-05-4:Basic - Bathroom door in women's restroom in disrepair at bottom interior.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in multiple areas in kitchen.
  • 21-05-5:Basic - Cloth used as a food-contact surface under utensils and jalapeños stored in 1/3 pan.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing to right of back exit door by prep sink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks stored on prep table near expo.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on food prep table near tea urns.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Make table board stored under cutting board in disrepair at top left corner in front of Grill.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on make line stored under cutting board.
  • 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. Scoop handle stored in bin of flour and panko.
  • 31B-04-4:Basic - No handwashing sign provided at both hand sinks in kitchen used by food employees.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen near back door.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Flour at breading station stored in black trash bag. Black trash bags used to cover food prep table near fryers.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Avocado dip 43F 9/29/23.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored on prep tables near meat slicer and tea urns.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing long/ fake/polished nails preparing drink for guest with out gloves.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Exterior flour, sugar and panko bins heavily soiled. Exterior of microwave soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Both hand wash sinks at bar are being used as dump sinks with evidence of ice and strainer in both.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back of kitchen near back exit.
  • 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. Held on time- blanched fries 47F (10:30-1:45)
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink near grill blocked with bread rack/unable to dispense paper towels.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink near grill blocked with bread rack/unable to dispense soap.

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8373197

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled. Manager has work order in to replace ceiling vents. **Corrective Action Taken** 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 prep table near cutting board. Employee removed phone from table and sanitized area. Corrected On-Site
  • 36-36-4:Basic - Partial Ceiling tiles missing in ware washing area.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors near walk in cooler. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on food contact surface . Employee removed bottle and sanitized area. Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust on food storage shelves. Repeat Violation