La Creperie French Cafe Key West

801 Thomas St, Key West, FL 33040 · Permanent Food Service · License 5428024

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 3 repeats), 2 intermediate (1 repeat), 2 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep222026

Routine inspection

7 violations found

First visitSep 22, 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.
7 violations found:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- 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 at stove spinach (114°F - Hot Holding). As per operator for less than 1 hours. Operator began to reheat
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed at crepe station. Operator removed to change water.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Quaternary 500+ppm). Operator began to dilute solution.
  Repeat violation
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed none available for chlorine dish machine.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed kitchen area hand sink used as dump sink with food remnants inside.
  Repeat violation
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed for sugar or salt container at storage shelf.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled at reach in coolers container units.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026F54Routine inspection9 violations, 6 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed hollandaise (63°F - Cold Holding) on top of reach in cooler in crepe station. Observed smoked salmon (45°F - Cold Holding); sliced ham (45°F - Cold Holding); fresh mozzarella (44°F - Cold Holding) in flip top portion of reach in cooler at crepe station. As per operator for 2 hours.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potatoes (110°F - Hot Holding); cooked spinach (84°F - Hot Holding) at cook line, as per operator for 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw smoked salmon stored over cooked onions and tomatoes in flip top portion of reach in cooler next to cook line.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed utensils in dirty water at steam table in crepe station.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee change gloves and begin to cut fruit at crepe station without first washing hands.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Quaternary 500+ppm). Advised operator to add more water.
  Repeat violation
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed server dump coffee down hand sink in kitchen area.
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed containers of sugar and flour not labeled in dish area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled at front counter.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.