LA CREPERIA CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut leafy greens 50 F, mixed cheese 58 F, Per operator items were put in reach in cooler at 12pm. Operator put in ice at time of inspection to bring back down to temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink. Wall near crepe reach in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in handwash sink in kitchen. Employee removed. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls on cooks line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2025-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal cup in handwash sink at bar. Employee removed. Corrected On-Site Warning - From follow-up inspection 2025-04-24: Metal sponge in handwash sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-24: Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine. Warning - From follow-up inspection 2025-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-12-12: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2024-04-08: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board in kitchen. - From follow-up inspection 2023-11-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dry storage area. - From follow-up inspection 2023-11-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach, beef and multiple items in reach in cooler near dish machine. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen. Repeat Violation - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of metal reach-in-cooler nearest to stove - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust at three compartment sink, behind grill and reach in cooler. - From follow-up inspection 2023-11-03: Time Extended

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas at kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items employee gum over reach in cooler in kitchen. Operator removed at time of inspection. 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. Spoon handle in flour.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses On reach in cooler near grill. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk flour in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: yogurt 50 F,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cheese 51 F, operator put cheese in reach in cooler to cool back down to 41 F, Cold holding: yogurt 50 F,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Blue cheese, ham, sour cream and multiple items in reach in cooler not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing water and sanitizer not labeled under three compartment sink.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and food storage in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf with clean dishes above white chest freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area and back kitchen handwash sink.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dis machine tested at 0ppm , Operator set up 3-compartment sink until dish machine is fixed , 3-compartment sink tested at 100ppm Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Observed soda drain line draining into hand sink on service line

Intermediate - Handwash sink not accessible for employee use at all times. Observed mixing tool stored in hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area Corrected-observed employee replace Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on service line Corrected-observed employee remove Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside chest freezer on cookline

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop sink

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting strawberries with bare hands, inspector spoke to employee Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handsink behind front counter Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee empty container Corrected On-Site