CRAFT KAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge. Operator paid license during the inspection. License is now current. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Five 14oz cans condensed milk dented

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee moved raw shell eggs to a safer location on the cooks line to prevent cross contamination Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen foods in dish area freezer need date marking

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dish area

Basic - Food stored in a prohibited area. Unprotected food stored in customer bathroom hallway

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored behind pvc pipe under prep sink in dish area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed leeks over cooling soup in walk in cooler

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in restaurant by coffee area not landing on food or food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath front counter: milk (54F - Cold Holding); half and half (54F - Cold Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by rice containers. Manager moved containers. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense potatoes in reach in cooler across from cook top.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine in ware washing area not inverted for protection. Manager inverted. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored in a room/shed that is not fully enclosed. Multiple open food items stored in hallway not enclosed by women's restroom. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between equipment at hand wash sink in ware washing area and vegetable sink. Manager removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored in oven handle behind front counter. Manager removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigeration unit with food stored in dining room and not locked for protection. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution behind front counter at 0 ppm quaternary. Manager corrected to 400 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled. Manager labeled. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by salt and sugar containers. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind coffee bar area not properly secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored in a room/shed that is not fully enclosed. Flour and onion powder removed from original container and stored in a hallway the customers access on way to restroom. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on table of coffee bar not secured from contamination.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezer in dining room containing unpackaged food not locked when not in use.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher answered cell phone and then put away clean silverware without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above iced tea in cooler behind bar. Manager stored eggs correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: quiche pies (59F - Cold Holding) quiche pies held at front counter not refrigerated. Discussed Time as a Public Health Control and emailed Manager paperwork. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by flour band sugar containers. Manager moved flour and sugar containers. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Employee replaced. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table across from hand wash sink in kitchen. Employee removed beverages. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee cracking raw shelled eggs with no hair restraint. Repeat Violation

Basic - Food stored in a room/shed that is not fully enclosed. Dry goods storage area in hallway with open bags of food where customers pass to use the restroom. Repeat Violation

Basic - Food stored on floor. Container of flour on floor in kitchen. Manager stored flour off the floor. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Coffee cup used to dispense raw sugar with handle not above the food.

Basic - Working containers of food removed from original container not identified by common name. Raw sugar behind coffee bar area not labeled.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line talked on cell phone with gloves on and did not change gloves and went back to food prep.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by flour bins. Employee moved bins. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in ware washing area used to fill sanitizer bucket. Inspector addressed hand wash sink for hand washing only.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in ware washing area not inverted for protection.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in preparation of desserts with no hair restraints. Repeat Violation

Basic - Food stored in a room/shed that is not fully enclosed. Open bags of flour stored in hallway leading to women's restroom. Repeat Violation

Basic - Food stored on floor. Chocolate frosting stored on the floor of kitchen. Employee stored 6 inches off the floor. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in cooler under desert prep area. Manager removed.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in hallway near men's restroom. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored with ready-to-eat bacon. Manager moved bacon above raw chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by flour and sugar containers. Manager moved flour and sugar containers to make hand wash sink accessible. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on far end of cook line have built up dust debris. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink cans stored in reach in cooler with avocados. Employee separated drink cans to bottom of reach in cooler away from food to be served to the public. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees behind bar area do not have effective hair restraints. Repeat Violation

Basic - Food stored in a room/shed that is not fully enclosed. Opened bag of cashews stored in hallway that leads to public bathrooms. Manager moved product into kitchen for protection. Corrected On-Site

Basic - Food stored on floor. Water stored on floor in hallway between kitchen and dining room. Manager relocated 6 inches above the floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven in bar area. Manager relocated. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection, Manager inverted. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Oil in bottle not labeled, employee labeled. Corrected On-Site

High Priority - Container of medicine improperly stored.hand sanitizer pump and chest rub over reach in cooler on cookline Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly in area of kitchen entrance not landing on food or food contact surface.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza holding at 79 degrees Fahrenheit in the bar area. Soups on cook line hot holding in pans at 114 degrees Fahrenheit. Employee discarded. Corrective Action Taken

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. Person in charge was unfamiliar with Big 6 and responsibilities. Sent Big 6 information.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener has food particles on it.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen is blocked with salt and sugar containers. Corrected On-Site

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. Less than half of 20 some employees have up to date training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler are not properly date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulated dust build up on return vent by dishwasher. Also dust build up over self service coffee area.

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Manager to print and put up. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items above food prep areas, manager corrected. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees behind bar area do not have effective hair restraints.

Basic - Food stored on floor. Walk in cooler had food items in buckets on floor. Also corn starch in hallway.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting red peppers before wash. Employee corrected. Corrected On-Site

Basic - Single-service articles improperly stored.not inverted on cookline Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready-to-eat. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Ready-to-eat Soup in reach in cooler. Employee removed. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee entered kitchen with gloves on and began prepping food with out washing hands changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 54°f in farthest reach in cooler above fill line. Milk 54°f behind coffee bar

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket over reach in cooler drawers on cook line. Employee removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onion in reach in cooler under steam table.

Basic - Equipment in poor repair. Reach in cooler gaskets