Apropo Crepes
6000 W Glades Rd 1164B, Boca Raton, FL 33431 · Permanent Food Service · License 6022154
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection5 high priority (4 fixed by the Sep 29 follow-up, 1 fixed on the spot, 1 repeat)-17
- Administrative complaint on Sep 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Right flip top; cut tomatoes (60°F - Cold Holding); cut lettuce (60°F - Cold Holding) cheese (58°F- cold holding) operator unable to tell how long out of temperature, not prepared or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Right flip top; cut tomatoes (60°F - Cold Holding); cut lettuce (60°F - Cold Holding) cheese (58°F- cold holding) operator unable to tell how long out of temperature, not prepared or portioned today. See stop sale left flip top; cut tomatoes (47°F - Cold Holding); pico de gallo (47°F - Cold Holding); feta cheese (48°F - Cold Holding); cut lettuce (52°F - Cold Holding) operator states out of temperature for approximately 45 minutes. Items not prepared or portioned today, operator moved to quick chill in walk in cooler.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot box; empanadas (100°F - Hot Holding) operator stated intent is to keep warm not hot, operator decided to hold items on time instead of temperature. Provided form to fill out.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Operator handled scoop that had visible raw beef juices and piece on handle then handled vegetables and other Rte products without washing hands. Informed operator of proper hand washing, employee then Washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Located at back of establishment, mop sink with house attached no vacuum breaker.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.