SWEET PARIS CREPERIE AND CAFE
Based on 3 health inspections, SWEET PARIS CREPERIE AND CAFE in MIAMI has earned a 2.1/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 1 months ago · 3 reports on file
851 NE 1 AVE STE 105
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
2/2/2026· 1mo ago
Visit ID: 13547722
Met Inspection Standards4 high, 3 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Located near soda machine kitchen.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Manager stored products during inspection. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen cooked ham stored in standing water. Operator stored inside walk in cooler. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoke salmon over bread inside reach in cooler kitchen. Manager reorganized products. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs (65°f Cold Holding) located on top of prep table front counter area. As per Manager less than one hour operator stored inside reach in cooler. **Corrective Action Taken**
- 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 solution at + 400ppm. Located front counter area. Manager discard the water solution recheck quaternary solution at 200 ppm. Corrected On-Site
10/13/2025· 5mo ago
Visit ID: 10912007
Met Inspection Standards2 high, 2 int, 3 basic
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water per three minutes at 70°f located front counter area. Operator turns on the dispenser for hot water. **Corrective Action Taken**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form during inspection.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cases of beer kitchen. Operator removed during inspection. Corrected On-Site
2/28/2025· 1y ago
1 int, 1 basic