Croissant & CO

525 Tamiami Trl Unit 501, Venice, FL 34285 · Permanent Food Service · License 6806119

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 29, 2026

What drove the grade

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

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

10 violations found

First visitJul 29, 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.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed hard boiled eggs in make table cooler at 55°F cold holding. Operator stated the eggs were in cooler since the prior day. Operator voluntarily disposed of all above items.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed hard boiled eggs I make table cooler at 55°F employee stated eggs were prepared the day before. Operator voluntarily disposed of all above items.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container of hard boiled eggs.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed worker using hand wash sink to fill cleaning buckets.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar shaker and water spay bottle working con unlabeled operator corrected above issues to meet inspection standards.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed sugar container in front bakers area uncovered.
  Food stored on floor.
  Observed sugar container water bottles stored on floor under front counter.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed staff engaging in food prep without proper hair covering.
- Code 24, Clean equipment storage and air drying: Utensils stored upright with the food-contact surface up.
- Code 25, Single-service items: Aluminum foil/plastic wrap/parchment paper/deli tissues not handled in a sanitary manner.
  Observed employee handling bulk sing service forks, knives and spoons with bare hand containing food containing surfaces.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.