Creme de la Creme
4339 Tamiami Trail N, Naples, FL 34103 · Permanent Food Service · License 2102832
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (fixed on the spot), 1 intermediate-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 visitAug 7, 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.
3 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 identified in the written procedure as a food held using time as a public health control has no time marking.
In the kitchen next to oven, observed cooked quiche held on time control without a time mark. Operator stated quiche had been removed from cold holding one hour prior to inspection. Operator time marked quiche.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dishwasher (Chlorine 0ppm); operator fixed at time of inspection, end result Dishwasher (Chlorine 100ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing located at the front pastry counter.
Discussed with operator hand sinks are only for hand washing to prevent reduce cross contamination.
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.