DirtyFLRestaurant Inspection Data

LA CREPERIE FRENCH CAFE KEY WEST

Food safety records indicate LA CREPERIE FRENCH CAFE KEY WEST in KEY WEST has 6 inspections with a 2.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

801 THOMAS ST, KEY WEST 33040

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13638776

Met Inspection Standards

2 high, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at front counter. Repeat Violation - From follow-up inspection 2026-03-05: Observed reach in freezer gaskets soiled at front counter. **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored inside dirty water at crepe station steam table. - From follow-up inspection 2026-03-05: Observed scoops stored inside dirty water at crepe station steam table. **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cut onions in flip top portion of reach in cooler next to cook line. - From follow-up inspection 2026-03-05: Observed raw smoked salmon stored over cut onions in flip top portion of reach in cooler next to cook line. **Time Extended**

2/24/2026· 1mo ago

Visit ID: 13495832

Follow-up Inspection Required

6 high, 3 basic

  • 36-36-4:Basic - Ceiling vent missing. Observed ceiling vent missing above dish area.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in disrepair across from crepe station with ambient temperature 59F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at front counter. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and continued to handle clean equipment and plates without washing hands. Observed second employee crack raw shell eggs and continue to prepare customer order, touching clean utensils and plate, without washing hands.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored inside dirty water at crepe station steam table.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cut onions in flip top portion of reach in cooler next to cook line.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty plates to dish area then return to front counter and poured coffee to serve to customer without first washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (55F - Cold Holding); smoked salmon (56F - Cold Holding); sliced ham (56F - Cold Holding) at crepe station reach in cooler. As per operator for 2 hours. Advised operator to place products on ice until unit is repaired.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm), advised operator to change solution.

8/18/2025· 8mo ago

Visit ID: 10928806

Met Inspection Standards

2 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle touching smoked salmon in reach in cooler by cook line. Operator stored tong with handle up. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside front of reach in cooler in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of stove.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container in ware washing area.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

5/13/2025· 11mo ago

Visit ID: 8843048

Met Inspection Standards

1 int, 3 basic

  • 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.

7/29/2024· 1y 8mo ago

3 high, 2 int, 1 basic

  • 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

12/13/2023· 2y 4mo ago

Visit ID: 8346964

Met Inspection Standards

1 high, 1 basic

  • 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**