J Petal Japanese Crepe and Thai Ice Cream
1267 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1624575
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate, 6 basic (4 repeats)-27
- Administrative complaint on Oct 5Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw beef cold held at 45°F in flip top cooler. Per operator, beef transfer to unit 2.5 hours prior to the inspection. Operator placed ice pack on item for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed thermometer at 28°F.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed accumulation of black substances buildup on cutting boards at work stations cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food equipment stored on hand wash sink.
No soap provided at handwash sink in prep station.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed cases with drinking water stored on floor at front line. -Observed bag with sugar stored on floor in storage area.
Repeat violationAdministrative complaint
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed a wet wiping cloth at front line not stored in sanitizer solution between use.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-Observed accumulation of rust buildup inside glass door refrigerator.
Repeat violationAdministrative complaint
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases with takeout containers stored on dry storage floor.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In prep station.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violationAdministrative complaint
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.