CREMA GOURMET ESPRESSO BAR Inspection – October 16, 2025

High Priority 4

#4High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Observed license expired dated 10/1/2025.

#5High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator primed dispenser new Triple Sink (Quaternary 300ppm) **Corrected On-Site**

Corrected On-Site

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Bain Marie cooked chicken (119F – Hot Holding), as per operator for less than 2 hours. Chef increased heat to being reheating. **Corrective Action Taken**

Corrective Action Taken

#7High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter.

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed at meat slicer, with no active prep taking place.

Basic 3

#1Basic14-69-4

Basic – Ice buildup in walk-in freezer. **Repeat Violation**

Repeat Violation

#2Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Observed for to go plates at front counter.

#3Basic08B-12-5

Basic – Stored food not covered. Observed at cook line shelf loaf of bread stored uncovered. Chef placed top. **Corrected On-Site**

Corrected On-Site

Florida Food Watch