LA CREPERIE FRENCH CAFE KEY WEST
801 THOMAS ST, KEY WEST 33040
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 5/13/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/29/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall above storage reach at ware washing area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (52F - Cold Holding) at top of preparation cooler at front line. As per employee, less than 1 hour. Employee placed product at bottom of preparation cooler. Observed raw salmon (47F - Cold Holding) at standing reach in cooler at storage area. As per employee, less than 1 hour. Employee placed product inside reach in freezer. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (97F - Hot on temperature at front line. As per employee, less than 1 hour. Employee placed product inside reach in cooler. **Corrective Action Taken**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm) employee diluted solution with water. Final reading, 200ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at bread preparation area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket stored inside hand sink at ware washing area. Corrected On-Site
Food safety inspection conducted on 7/29/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 12/13/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container with white substance removed from original packaging on shelf across from triple sink. Operator labeled container of sugar. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crepe batter (45-46F - Cold Holding) on counter in front of crepe grill. Observed ice surrounding container of crepe batter not submerged in ice. Operator replenished ice. Rechecked temp of crepe batter 15 minutes later and at 42F Also, yogurt (45-46F - Cold Holding) in bottom reach-in cooler across from crepe making station. Operator stated the yogurt was out recently for use. Operator stated he will keep yogurt in cooler to chill. **Corrective Action Taken**
Food safety inspection conducted on 12/13/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).