DirtyFLRestaurant Inspection Data

THE CRAFT BAR

Food safety records indicate THE CRAFT BAR in MIRAMAR BEACH has 8 inspections with a 2.6/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

15600 Panama City Beach Parkway
Florida, 32413
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13542388

Follow-up Inspection Required

7 int, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bar across from grill.
  • 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 cutting board at make bar on cook line. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Microwave door handle missing.
  • 36-22-4:Basic - Floor area(s) covered with standing water in dry storage and walk in cooler area.
  • 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 flour and rice.
  • 22-20-5:Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Sliced potatoes and sliced tomato/okra mix stored in walk in cooler not covered.
  • 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. No lighting in storage area and In front of walk in cooler and walk in beer cooler. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in dry storage/ walk in cooler area. Repeat Violation
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket- quaternary solution 0 ppm. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink at bar. Food debris in hand wash sink on cook line near grill.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Staff unable to show proof of a manager certification for establishment at time of inspection. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No dish machine chlorine test strips and no 3 compartment sink quaternary strips available during inspection.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking ground beef burger 207F. Employee did not use a thermometer to check food temperature.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shevron Jump main cook no proof of employee food safety training.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored on chemical shelf in dry storage area.

10/7/2025· 5mo ago

Visit ID: 10907864

Met Inspection Standards

2 int, 4 basic

  • 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
  • 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors are unsealed. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shervon Jump exp- 6-1-25.

12/17/2024· 1y 2mo ago

Visit ID: 10743984

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

12/16/2024· 1y 2mo ago

Visit ID: 10743567

Follow-up Inspection Required

1 high

  • 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**

12/14/2024· 1y 2mo ago

Visit ID: 8826793

Follow-up Inspection Required

3 high, 3 int, 12 basic

  • 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

7/11/2024· 1y 8mo ago

Visit ID: 8774175

Met Inspection Standards

6 basic

  • 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

10/12/2023· 2y 5mo ago

Visit ID: 8467037

Met Inspection Standards

3 high, 8 int, 12 basic

  • 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.

8/8/2023· 2y 7mo ago

Visit ID: 8373197

Met Inspection Standards

1 high, 1 int, 5 basic

  • 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