SWEET PARIS CREPERIE & CAFE Inspection – February 6, 2026

#9High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#3Basic36-36-4

Basic – Ceiling tile missing. Above walk in cooler.

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

#6Basic36-64-5

Basic – Objectionable odors in bathroom or other areas of the establishment. Kitchen.

#7Basic29-49-6

Basic – Standing water in bottom of walk-in-cooler.

#8Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed at kitchen.

Florida Food Watch