Crema Gourmet Espresso Bar
701 N Federal Hwy #100B, Hallandale, FL 33009 · Permanent Food Service · License 1625458
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed hot holding temperature for sliced grilled chicken at 131°F. Operator states was grilled less than one hour prior. Operator increased holding temperature to 146°F in 20 minutes.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in cook line flip top, raw shell eggs at the rear, behind ready to eat raw vegetables. Operator switched eggs to be in front.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed not being used as evidenced by empty sanitizer supply. Operator changed and primed to reach 100 ppm chlorine.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed cookies in area where customers can grab and go to register. Missing address and production date marks.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Observed floor drain under 3 compartment sink draining very slowly.
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.