Craft Kafe
Last inspected: Dec 19, 2025
67
Score
Going back to 2022, Craft Kafe has eight inspections in the public record. The most recent visit was on Dec 19, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 10 violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 77, which Craft Kafe's 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 19, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on half and half that moves from customer self serve area to front counter area. Operator time marked. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vegan burger pizza (70F - Cooling, retemped at 70F.) I advised at first temperature taken that it was ready to go in cooler. It sat out on cooling rack throughout inspection. I reminded operator to put in cooler an hour later. I checked a few minutes later and it was same temp. Operator moved to walk in to cool properly. Discussed importance with proper cooling with operator. **Corrective Action Taken**
03D-15-4
Basic - Cutting boards on front prep line have cut marks and are no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food stored on top shelf in walk in cooler Operator moved to bottom shelf **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler in front counter area door handle broken **Repeat Violation**
14-11-5
67
Sep 29, 2025
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper used to separate vegan burger patties Operator discarded patties. **Corrective Action Taken**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Operators had been date marking items before freezing, not date marking when it pulls out to cold hold. Butter/flour mixture date marked 9/16, operator discarded mixture. **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter/flour mixture date marked 9/16 Operator discarded mixture.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non food grade Paper towels used to separate vegan burger patties. Operator discarded patties.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pumpkin roll (46F - Cold Holding; retemped at 43F) butter (60F - Cold Holding) Operator moved off ice into cooler and retemped at 41F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Half and half at self service drink station had no time mark for 4 hour hold. Operator replaced item and time marked the new half and half. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dirty tongs put on hand wash sink at front counter area. Operator moved tongs off sink and into 3 compartment sink for cleaning. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator and they filled it out. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored above clean wiping cloths in office. Operator moved employee items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler near front counter area entrance has broken handle.
14-11-5
Basic - Food stored on floor - in walk in cooler Operator moved items off floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of Speed Pro oven has accumulation of food debris
23-03-4
Basic - Ceiling vents soiled with accumulated dust in front counter area above oven and food display
36-34-5
26
Mar 5, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
43
Sep 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At display counter: pizza (74F - Cold Holding) **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in prep table. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor in walk in cooler and walk in freezer. Potatoes and cheese.
08B-38-4
78
Jan 11, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of eggs on top of ready to eat food in walk-in. Manager moved eggs. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then went to front counter to run ready to eat foods to customers. Manager spoke to employee. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (48F - Cold Holding); sausage (47F - Cold Holding); milk (46F - Cold Holding); heavy cream (48F - Cold Holding) butter (67F - Cold Holding) Manager placed items on ice. Cut tomatoes 40F, Milk 42F, Heavy Cream 39F. Sausage 43F. Repeat Violation** **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer soiled with food debris.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg pizzas and butter have no written procedures. Emailed manager paperwork procedures.
03F-10-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler cook line. Employee moved items **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. White powdered substance in plastic containers next to to ice machine no label. Manager labeled items. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in cooler on cook line. Employee moved items and label items **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Several containers of food on floor in walk-in cooler. Cases of butter on floor in walk-in freezer. Bags of corn starch on floor in storage area. Case of water on floor in prep area under prep table. Manager moved items off the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
30
Aug 4, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
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. Employee engaged in food preparation behind front counter touched face with gloves on and failed to wash hands.
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display counter: yogurt (45F - Cold Holding); quiche pie (44F - Cold Holding); whip cream (45F - Cold Holding) Manager moved items into walk in freezer. Temperatures taken again at 1:10 pm: yogurt 42 F, quiche 42 F, whip cream 41 F. On prep line behind front counter: ; eggs (70F - Cold Holding) Manager moved eggs into walk in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (112F - Hot Holding) Employee reheated potatoes to 191 F. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink at front counter. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter employees hand sink used to dump coffee in. Employee cleaned sink. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to dispense sugar. Manager removed cup **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front counter next to steam well.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf next to buckets of food in prep area. Employee water bottle front counter line next to utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on salad prep table. Employee eye glasses on top of bag of food in office.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation with no hair restraint. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Bags of sugar on the floor next to office door. Buckets of pancake batter on floor in walking. Buckets and cases of food on floor in freezer.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine on front line.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scream scoop in standing water in rear of kitchen. **Repeat Violation**
10-07-4
35
Feb 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation. Almost everyone
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pancake scoop in standing water
10-07-4
90
Jul 19, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Feta on floor in walk in cooler
08B-38-4
90
Frequently Asked Questions
When was Craft Kafe last inspected?
The most recent health inspection at Craft Kafe on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Craft Kafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Craft Kafe.
How does Craft Kafe compare to other restaurants in St. Petersburg?
Craft Kafe most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has Craft Kafe's inspection record improved over time?
Yes. Recent inspections at Craft Kafe have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Craft Kafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Craft Kafe inspected?
Based on the inspection history on file, Craft Kafe is inspected around two times per year on average.
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