Saffrano Crepes
1831 N Pine Island Rd, Plantation, FL 33322 · Permanent Food Service · License 1620403
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
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 visitSep 16, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Container of raw beef stored in front of a container of raw chicken in cook line flip top. Manager stored correctly during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Cold water temperature 79°F due to hot water shut off at employees handwashing sink in kitchen. Manager turned hot water on during inspection.
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided and shut off at employee handwash sink.
Water Temperature 79°F. Manager turned hot water on during inspection.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of green mold-like substance in the interior of the ice machine.
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.