DirtyFLRestaurant Inspection Data

SWEET PARIS CREPERIE AND CAFE

Based on 7 health inspections, SWEET PARIS CREPERIE AND CAFE in DORAL has earned a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

5335 NW 87 AVE STE C101

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13463597

Met Inspection Standards

2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pladtic containers at warewashing area wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed gasket in reach in cooler next to flattop griddle at front counter torn and in poor repair.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed two cases of apple juice stored on the floor at front counter and not six inches off the floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle tip at rinsing area at warewashing area soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed Gian Franco and Yuraniz both hired less than sixty days not aware of their reporting responsibilities. I printed out employee health agreement and both employees signed agreement during inspection. Corrected On-Site

9/15/2025· 5mo ago

Visit ID: 13463132

Met Inspection Standards

2 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches and bracelets while engaging in food preparation. Manager had employees remove items during inspection. Corrected On-Site Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at drying rack wet nesting. Warning - From follow-up inspection 2025-09-15: **Time Extended**

7/16/2025· 7mo ago

Visit ID: 10927127

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches and bracelets while engaging in food preparation. Manager had employees remove items during inspection. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at drying rack wet nesting. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen coked chicken thawing in standing water. Coached employee on proper. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar under preparation table not properly labeled. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary sanitizer bucket solution 400 ppm. Employee diluted with a final reading 200ppm. Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge unable answer proper cold holding temperature. Coached employee that 41F is the proper cold holding temperature. Warning
  • 53A-05-6:Intermediate - 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/ Warning

1/17/2025· 1y 1mo ago

1 high, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed left entrance door to bathroom not completely self closing.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles around vents at kitchen area soiled with accumulated dust.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watches and bracelets at front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of chicken being thawed at room temperature inside three compartment sink. Coached chef on correct procedure. Product was placed under running water. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker at mop sink. Repeat Violation

8/12/2024· 1y 7mo ago

3 high, 2 int, 1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed rubber spatulas at preparation table not inverted.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary at 400ppm. Employee diluted concentration to 200ppm Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed oven cleaner stored above handwashing sink and three compartment sink. Manager removed chemical cleaner. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter missing vacuum breaker at mop sink.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing the correct level of quaternary ppm concentration at three compartment sink. Coached employee on correct concentration. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed filter lines used to fill water bottles placed into handwashing sink next to three compartment sink. Lines were removed from sink. Corrected On-Site

3/25/2024· 1y 11mo ago

Visit ID: 8519772

Met Inspection Standards

1 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a red sanitizer bucket stored in hand wash sink located behind front counter. Manager removed bucket stored in sink. Corrected On-Site

10/6/2023· 2y 5mo ago

Visit ID: 8344396

Met Inspection Standards

1 high, 3 basic

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed Parmesan crisps and dried cranberries under paper towel dispenser located behind front counter.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed crepe spreader utensil stored in water at dipperwell, water not turned on to flush food particles away. Employee turned on water at dipperwell. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer buckets stored on kitchen floor near front food service line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dil sour cream sauce (66F - Cold Holding) and cut mixed spring greens (65F - Cold Holding) located at front food service line, less than 4 hours. Advised to Manager to submerge food items in ice to maintain temperatures at +or- 41F and below. **Corrective Action Taken**

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Last Enriched At: 5/14/2025
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