DirtyFLRestaurant Inspection Data

STEPHANIE'S CREPES

With 3 documented inspections, STEPHANIE'S CREPES in MIAMI has achieved a 3.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 3 reports on file

550 NW 1 AVE STE 240-C12

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 3 health inspection reports

All Inspection Reports

11/18/2025· 3mo ago

Visit ID: 13483625

Met Inspection Standards

2 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Corrected On-Site

8/5/2025· 7mo ago

Visit ID: 10887751

Met Inspection Standards

4 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

6/5/2025· 9mo ago

Visit ID: 10853066

Met Inspection Standards

2 int

  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 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.