Crocante

2708 N University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1622634

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

8 violations found

First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 5 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Flip Top Cook Line : Gorgonzola cheese (52°F - Cold Holding). Gorgonzola cheese stack above chill line for approximately 1 hour not prepared or portioned today. Manager stored item in cooler to re-chill.
  Fixed on the spot
  Time temperature control for safety food identified in the written procedures as a food held using time as public health control has no time marking and the time removed from temperature control cannot be determined.
  At front counter display case butter pats not time marked. Per manager out of cooler approximately 2 hours. Manager added time marked to 12:00pm.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Individual butter pats time marked to be discarded of at 12pm. Items not discarded as of 12:45pm manager discarded.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Flip top bottom on cook line - Raw shell egg French toast batter stored above ready to eat sweet corn pancakes. Operator moved raw shell egg batter to the bottom shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at chlorine 0ppm after several attempts. Observed tube not properly inside container of chemical. Tube inserted properly sanitizer primed, retested at 100 ppm.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Raw smoked salmon and Poached eggs not identified on menu. Manager marked all menus.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Dessert display at front counter - Tres Leches at 10:45am 48°F (Ambient cooling Approximately 2 hours ) to 48°F at 11:50am. Based on times and temperatures taken item will not reach 41°F within 4 hours. Manager moved items to reach in cooler to properly cool.
Basic1
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils at coffee bar inside container of standing water at 77°F
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.