When was Crumbl Cookies in Miami last inspected?

Crumbl Cookies in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 28, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Crumbl Cookies in Miami had?

Crumbl Cookies in Miami has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Crumbl Cookies in Miami find?

Crumbl Cookies in Miami was most recently inspected by FDACS on April 28, 2025 (Met Sanitation Inspection Requirements).

Has Crumbl Cookies in Miami had any stop-sale or stop-use orders?

No, Crumbl Cookies in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Crumbl Cookies in Miami?

The most frequently cited FDACS violations at Crumbl Cookies in Miami are: 3-304.12(B): During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B); 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12.

Does Crumbl Cookies in Miami have any repeat violations?

Yes, Crumbl Cookies in Miami has had the following violations cited on multiple FDACS inspections: 3-304.12(B): During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B); 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12.

Crumbl Cookies in Miami

Name: Crumbl Cookies in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 28, 2025

9971 W Flagler St Ste 200, Miami, FL 33174

Miami-Dade County · Retail Bakery · FDACS
Owner: Doral Cookies LLC
FDACS Estab #: 410437

Part of: Crumbl Cookies Florida health inspections, violations & closures

Overview

Crumbl Cookies in Miami has been cited for 27 violations across 3 FDACS inspections since October 2022, with a pattern of serious food safety issues requiring multiple enforcement actions. A priority-level violation for raw eggs stored directly above milk in a reach-in cooler was documented on April 14, 2025, along with repeated failures in employee hand hygiene between task transitions and glove usage protocols. The same inspection found butter held at 52°F when the required temperature is 41°F or below, all-purpose cleanser improperly stored above a mixer bowl, and food employees failing to wash hands between register station work and food preparation. The facility has not maintained a certified food protection manager as required by regulation. An initial inspection on October 12, 2022 found the establishment operating without a valid food permit, with no employee health policy implemented and no sanitizer test strips available. Most violations documented during the April 14 inspection were corrected on site, including removal of eggs to proper storage, refrigeration of butter, relocation of cleaning chemicals, and hand washing by employees after discussion with management. A follow-up check-back inspection on April 28, 2025 confirmed compliance with prior citations, though 3 additional violations were noted. The most recent inspection on April 28, 2025 resulted in a disposition of "Met Sanitation Inspection Requirements."

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

27Violations

Last inspected FDACS: April 28, 2025

Crumbl Cookies in Miami: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Apr 28, 2025 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Good Retail Practice Violations

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Processing- Scoop handle found in direct contact with the sugar and powdered sugar inside the container in the processing area.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Processing, Backroom, Food Service- Old food residue and grease deposits accumulated on the exterior of baking trays throughout the processing areas.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing, Backroom, Food Service- Dust and old food residue was found on the floor beneath shelving units, preparation tables and equipment throughout all areas of the food establishment.

Apr 14, 2025 — Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Person in charge: CHRIS LUCAS

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

No designated person in charge present at the food establishment during operating hours. o

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Person in charge does not demonstrate knowledge of the Food Code and Public Health principles as evidenced by having at least 1 priority violation on the inspection report, having no certified food protection manager for the establishment and is unable to respond correctly to food safety questions relevant to their food operation. o

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: hand washing; cold holding temperatures; gloves usage. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Processing, Ware Wash Area- Food employees wear single-use gloves to take customer orders, handle food items, enter and exit the preparation areas without changing their gloves between tasks. COS, proper glove usage was discussed with management and the food employee discarded her gloves, washed her hands, and donned new gloves. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Processing- Raw shell eggs were stored directly above multiple bottles of milk inside the reach-in cooler located behind the preparation table. COS, eggs were moved to an appropriate location during inspection. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge does not ensure that food employees are informed in a verifiable manner of their reporting responsibility regarding diseases transmissible through food.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Processing- Butter placed next to the cold holding unit was probed with an accurate thermometer and found at 52*F. COS, butter was placed under proper refrigeration during inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided via e-mail.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PPRepeat

Backroom- The all-purpose cleanser is stored above a mixer bowl on a shelf located next to the ware washing sink. COS, the toxic item was moved to an appropriate location during inspection. x Print Date: 4/14/2025 Page 2 of 4 95 Citation Description: Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C. Observation: No certified food manager available in the food establishment. Food Protection Manager Certification document provided via e-mail.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Processing- Food employees did not wash their hands between entering and exiting the food preparation area, working at the register station and handle food items. COS, after proper hand washing procedures were discussed with food employees, employees washed their hands during inspection. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Processing- Wiping cloths were found in hand sink located next to the baking oven. COS, food employee removed the items during inspection.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Processing- Multiple bas of milk chocolate and marshmallow were found stored directly on the floor in the processing area.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Backroom, Food Service, Processing- Wet wiping cloths were not held in sanitizer between uses on all preparation tables/areas in the food establishment.

Processing- Scoop handle found in direct contact with the sugar and with the cocoa powder inside the container in the processing area.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Backroom- Stretch wrap film were found stored directly on the floor by the ware wash sink.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Processing, Backroom, Food Service- Grease deposits accumulated on the exterior of baking trays throughout the processing areas.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Processing, Backroom, Food Service- Dust and old food residues accumulated on the exterior of all the equipment, cold holding units, freezer, ovens and preparation tables throughout the processing areas to serve and prepare foods.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing, Backroom, Food Service- Dust and old food residue was found on the floor beneath shelving units, preparation tables and equipment throughout all areas of the food establishment.

2022 — 1 inspection

Oct 12, 2022 — Operating Without a Valid Food Permit· 6 violations· Operating Without Permit

Inspector: MAGALY CICERO-ASQUERI, ENVIRONMENTAL SPECIALIST II

Comments: Visited the establishment to follow up on Request# 5085127 All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Employee Health Guidelines and reporting agreement provided. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

No employee Health Policy implemented at Food Establishment. o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Processing area, no hand wash sign provided at hand sink inside by ware wash sink. o

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No Certified Food Protection Manager at Food Establishment. o Print Date: 10/12/2022 Page 1 of 4

Good Retail Practice Violations

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Processing area, clean utensils stored not inverted so only handles area touched, stored on dry rack in front of ware wash sink. o

4-501.11 Concentration of sanitizing solution not accurately determined by using a test kit or other device. 4-501.116 Pf

Processing area, no sanitizer test strips available at food establishment. Food Establishment must obtain proper test strips by next inspection. o

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Crumbl Cookies in Miami: Frequently Asked Questions

When was Crumbl Cookies in Miami last inspected?: Crumbl Cookies in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 28, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Crumbl Cookies in Miami had?: Crumbl Cookies in Miami has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Crumbl Cookies in Miami find?: Crumbl Cookies in Miami was most recently inspected by FDACS on April 28, 2025 (Met Sanitation Inspection Requirements).
Has Crumbl Cookies in Miami had any stop-sale or stop-use orders?: No, Crumbl Cookies in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Crumbl Cookies in Miami?: The most frequently cited FDACS violations at Crumbl Cookies in Miami are: 3-304.12(B): During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B); 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12.
Does Crumbl Cookies in Miami have any repeat violations?: Yes, Crumbl Cookies in Miami has had the following violations cited on multiple FDACS inspections: 3-304.12(B): During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B); 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12.