DirtyFLRestaurant Inspection Data

BEN'S PRETZELS / LA CREPES DE MEME

54 Saint George Street
Saint Augustine, Florida, 32084
Model Land Historic District
Saint Johns County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10821508

  • N/A:No Violations Were Observed

Inspection Date: 4/17/2025

Inspection #: Visit ID: 8886825

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat milk and beer cans in glass door reach in cooler. Person in charge moved eggs below ready to eat food. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training. Person in charge unable to find previous food handler training record. Warning

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8738257

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil used to spread crepe batter sitting in water 76F. Discussed with person in charge.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Ben's flip-top cooler soiled with black/green mold like substance. Person in charge had gaskets cleaned during inspection. Corrected On-Site
  • 03A-21-5:High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed Mimi's flip-top cooler: cut tomatoes (69F - Cold Holding); shredded mozzarella (48F - Cold Holding); shredded Swiss (48F - Cold Holding); crepe batter (59F - Hot Holding); Mimi's top drawer: spinach dip (55F - Hot Holding) Repeat Violation Admin Complaint
  • 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. Observed packaged hot dogs opened previous day per person in charge not date marked. Person in charge added date mark. Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8526197

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance in interior of ice machine on deflector plate and walls at Mimi's crepes.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at Mimi's front counter drawers soiled with black/green mold like substance.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ben's pretzel small reach in cooler: shredded cheese mix (54F - Cold Holding); pre made egg patties (46F - Cold Holding). Items left in reach in cooler overnight. Reach in cooler ambient air temperature 47F. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ben's pretzel small reach in cooler: shredded cheese mix (54F - Cold Holding); pre made egg patties (46F - Cold Holding). Items left in reach in cooler overnight. Reach in cooler ambient air temperature 47F. See stop sale.
  • 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 Mimi's crepe steamer well: chicken (119F - Hot Holding); steak (134F - Hot Holding). In steam well for one hour per person in charge. Person in charge reheated both products in microwave to 165F and turned steamer well settings up. Corrected On-Site
  • 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. Provided written procedures and discussed with person in charge. **Corrective Action Taken** Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed front counter hot items kept on time per company policy without written procedures. Provided blank written procedures. **Corrective Action Taken** Repeat Violation

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8359444

  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed vinyl flooring cupping in Ben's pretzel side.
  • 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. Observed flour scoop handle inside flour. Discussed with person in charge.
  • 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. Provided written procedures and discussed with person in charge **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge could not locate written procedures for keeping hot items on time at Ben's pretzels side. Provided blank handout to person in charge.