Crema Gourmet Espresso Bar

305 Plaza Real #1305, Boca Raton, FL 33432 · Permanent Food Service · License 6023027

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Sep 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
5 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 1 basic
-35
Administrative complaint on Sep 3
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

10 violations found

First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 5 High priority
- 4 Intermediate
- 1 Basic
What 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.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86°F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70°F within 2 hours, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler at cook line overstocked sliced cheese (56°F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler at cook line overstocked sliced cheese (56°F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At front counter milk (51°F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1 hour, discussed with operator time as a public health control, operator time marked product. Emailed form to operator to print and fill.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86°F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70°F within 2 hours, discussed with operator see stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw shell egg mixed in pancake batter stored above croissants, discussed with operator who corrected storage of products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee at cook line whipped face with hand and after without washing hands employee handled tray of croissants, discussed with employee who washed hands.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  In reach in cooler heavy cream not date marked per operator product opened at 6am previous day current time 10:30am, discussed with operator to date mark container.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In kitchen cooked potatoes (86°F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70°F within 2 hours, discussed with operator see stop sale.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Next to dishwashing machine paper towel dispenser jammed and unable to dispense, discussed with employee to repair.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 4 employees currently working with no certified food manager present, manager showed up half way through inspection.
  Fixed on the spot
Basic1
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At cook line cooking oil bottles unlabeled, discussed with operator to label bottles.
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.
Stop sale: An order that the food can’t be sold or served.