SAFFRNO CREPES
1831 N PINE ISLAND RD · PLANTATION · Broward County · FL 33322
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area Observed approximately 15 small flying insects at kitchen area landing on prep tables, clean dishes and coming for inside flip top cooler. Approximately 1 landing on cans and prep table in kitchen area.
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline- containers with turkey bacon and cooked pork lined with paper towels and napkins.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near storage area- raw turkey bacon stored over cheese- operator moved turkey bacon to lower shelf.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding – food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight – see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding – food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight – see stop sale.
Intermediate 1
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Basic 1
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with stickers still attached- educated operator- employee removed stickers and washed.
Inspector observations synchronized from DBPR on August 10, 2026 8:33 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.