LA CREPERIE FRENCH CAFE KEY WEST Inspection – September 22, 2026

High Priority 3

#3High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at crepe station. Operator removed to change water. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#4High 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 stove spinach (114F – Hot Holding). As per operator for less than 1 hours. Operator began to reheat **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#5High Priority41-18-4

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator began to dilute solution. **Repeat Violation**

Repeat Violation

Intermediate 2

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed kitchen area hand sink used as dump sink with food remnants inside. **Repeat Violation**

Repeat Violation

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine dish machine.

Basic 2

#1Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers container units.

#2Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed for sugar or salt container at storage shelf.

Florida Food Watch