CREMA GOURMET ESPRESSO BAR Inspection – July 29, 2026

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following foods where off temperature cut tomatoes 54 f corn 49 f cheese 59 f mixed green 54 f turkey 47 f ham 50 f manager, transfer all food off temperature into a working reaching cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#8Intermediate11-27-4

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.

#9Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#10Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 6

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Management put the refrigerator reaching cooler out of service until mechanic comes and service it.

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knife between make line and work table.

#4Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#6Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch