Crepes Cafe
12305 SW 137 Ave # 304, Miami, FL 33186 · Permanent Food Service · License 2332319
What drove the grade
Stop Sale issued due to food originating from an unapproved source.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-23
- Safety score77
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 11, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food originating from an unapproved source.
Observed 6 gallons of chicha morada drink, as per operator prepared at home and available for sale menu. Operator segregated and removed from menu during time of inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed shelled eggs stored above unwashed Romain lettuce during time of inspection. Operator stored Romain lettuce above shelled eggs during time of inspection.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed crepe batter in reach in cooler at kitchen area, as per operator held longer than 24 hours not date marked.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Leidy J. engaging in food preparation without proof of reporting agreement. As per operator Leidy has been employed for less than 60 days. Reporting agreement was provided and signed during time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed operator dump dirty water and clean equipment in hand wash sink at front counter. Operator was informed of proper procedure during time of inspection.
Repeat violation
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed crepe making utensil in standing water at front counter. Operator removed utensil from standing water during time of inspection.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed personal water bottle in reach in cooler to the right of coffee maker. Operator removed personal water bottle during time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed accumulation of food debris in reach in coolers at front counter and back kitchen area.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Observed at dumpster lid open.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed in back kitchen area lights above preparation area not covered.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed establishment with approximately 28 seats during time of inspection. License was given for it 10 seats.
Repeat violation
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.