SAFFRNO CREPES
1831 N PINE ISLAND RD
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/2/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee item stored on shelf holding clean utensils across from 3 compartment sink. Warning
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at front counter. Employee removed and stored appropriately. Corrected On-Site Warning
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed water draining slowly from handwashing sink in kitchen. Warning
- 08B-12-5:Basic - Stored food not covered. Observed bucket of ice cream stored in freezer uncovered. Warning
- 29-03-4:Basic - Water draining onto floor surface. Observed water draining onto floor from pipe under handwashing sink. Bucket used to catch water. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk-in cooler Observed wine sauce date marked 7/25/24. See stop sale. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed: cut tomatoes (50F @ 2:25- Cooling since 1:50 second temperature 50F at 3:35); pico (47F @ 2:30- Cooling since 12:30 second temperature 50F at 3:35); sliced tomatoes (47F @ 2:30- Cooling since 12:30 second temperature 50F at 3:35. Items are not adequately cooling due to damaged gaskets. PIC placed items in walk-in to rapid cool. **Corrective Action Taken** Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in kitchen. PIC placed soap at sink. Corrected On-Site Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Angela V expired 1/25/24. Warning
Food safety inspection conducted on 8/2/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 11/15/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
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. Kitchen
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Kitchen next to white reach in cooler Observed no handle scoop used to dispense flour in tub. Employee removed. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Low boy cooler across from cooking unit Observed spoon handle not stored above cheese. Employee removed spoon from cheese. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Observed hood with an accumulation of grease.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Flip top cooler . Observed unwashed avocado with tag attached. Employee removed avocado from cooler. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Reach in freezer Observed uncovered tub of ice cream. Observed opened toulouse roll in low boy cooler not properly secured. Employee covered. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer Observed mango chunks stored next to opened bucket of pork. Employee covered pork and removed and stored mango appropriately. Corrected On-Site Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter Observed opened boxes of half and half and heavy cream opened 24 hours not date marked. Employee date marked items. Corrected On-Site
Food safety inspection conducted on 11/15/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 9/15/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/14/2023
High Priority
6
Intermediate
1
Basic
1
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with stickers still attached- educated operator- employee removed stickers and washed.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area Observed approximately 15 small flying insects at kitchen area landing on prep tables, clean dishes and coming for inside flip top cooler. Approximately 1 landing on cans and prep table in kitchen area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline- containers with turkey bacon and cooked pork lined with paper towels and napkins.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near storage area- raw turkey bacon stored over cheese- operator moved turkey bacon to lower shelf.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight - see stop sale.
- 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.
Food safety inspection conducted on 9/14/2023 revealed 8 total violations (6 high priority, 1 intermediate, 1 basic).