Creative Crepes
10343 E Cty 30A Unit C125, Seacrest Beach, FL 32461 · Permanent Food Service · License 7602000
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (fixed by the Sep 3 follow-up), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
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 3, 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 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Upright- carton liquid whole eggs 49°F, bagged liquid eggs 47°F, milk 48°F, block butter 48°F, shredded cheese 49°F, ( outside equipment temp 46°F, ambient temp 51°F ) all items held overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upright- carton liquid whole eggs 49°F, bagged liquid eggs 47°F, milk 48°F, block butter 48°F, shredded cheese 49°F, ( outside equipment temp 46°F, ambient temp 51°F ) all items held overnight. See stop sale.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Butter 68°F held at room temp (8:00-10:25). Provided written form to establishment to hold butter for four hours on time at room temperature.
Fixed on the spot
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 14, Food-contact surfaces designed and maintained: White portable Cutting board has cut marks and is no longer cleanable.
Code 16, Dishwashing facilities and test kits: No drainboards or equivalent provided for soiled items and/or air drying cleaned items at dish machine.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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