Crema Gourmet Espresso Bar
3011 Yamato Rd, Suite A20, Boca Raton, FL 33434 · Permanent Food Service · License 6023227
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 Oct 7 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-16
- Safety score84
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 visitOct 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter 76°F - Cold Holding) in iced bed melted . Operator stated less than 2.5 hrs and placed in refrigerator
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw smoked salmon in flip top cooker above turkey bacon in lower unit.
Operator moved the cooked turkey bacon
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken above raw bacon in reach in cooler. Operator placed raw chicken on lower shelf.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed cooked potatoes at 10 am with 1 hour left (76°F - Cooling) at 10:35 76°F cooling due to operator leaving on rack. Operator placed in cooler.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed spoon handle touching matcha powder. Operator removed .
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Observed ice scoop on top of ice machine. Operator sent to dishwasher to be cleaned.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed plastic bins on floor. Operator removed and stored properly.
Fixed on the spot
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed cellphones and bags on dry storage shelves. Operator removed .
Fixed on the spotRepeat 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.