CRAFT AMERICAN EATERY Inspection – July 17, 2026

High Priority 1

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple task without changing gloves. Instructed employee on proper method.

Intermediate 2

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed at handsink located at entrance of kitchen.

#8Intermediate02C-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 pasta at reach in cooler across cook line at kitchen held more than 24 hours not properly date marked.

Basic 5

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen area.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed cooking oil bucket not stored at least 6 inches off of the floor.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at kitchen. Observed hood filter at cook line soiled.

Florida Food Watch