CREMA GOURMET ESPRESSO BAR
2256 S UNIVERSITY DR STE 136, Davie FL 33324 · 786-271-9314
Last inspected Aug 25, 2026 · 12 visits since December 2023
DEC 24
JUN 25
OCT 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 46 points better than where it started.
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. Poster printed and posted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021050144 | Sep 22, 2021 | Apr 12, 2022 | $700 |
| 2--2021034610 | Jul 21, 2021 | Sep 9, 2021 | $400 |
Inspection history
12 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed several dishes in the dishwashing area with wet nesting. Operator stored to allow air drying.
Old labels stuck to food containers after cleaning. Operator removed old labels.
Ripped/worn tin foil used as shelf cover. Operator removed tin foil.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed several plastic containers in the dishwashing area with wet nesting. Operator stored to allow proper air drying.
Ice buildup in reach-in freezer at the front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 77F. Operator placed utensils in water at 142F.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwashing employee handle dirty dishes and then, without washing their hands, handle clean dishes. Educated operator and employee washed hands properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator using Time as a Public Health Control for Ham and Cheese Croissants without a Written Plan. Ham and cheese croissants were out of temperature for approximately 10 minutes. Sent operator Time as a Public Health Control paperwork.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors to bathrooms not self closing.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. A can of chicken broth was on the dry storage rack dented with sharp edges. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the wait station, butter packet (53F - Cold Holding). The butter has been out of refrigeration for less than 2 hours. More ice was added to the pans to chill and cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sliced chicken (125F - Hot Holding). The chicken had been in the steam table less than 2 hours. The chicken is being reheated to 165F to hot hold.
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. Poster printed and posted
Employee eating in a food preparation or other restricted area. On the prep table across from the triple sink, two drink cups were stored on the cutting board. The drinks were removed.
Dec 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at wait station no written procedure for butter held on time as a public health control for safety.
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler smoked salmon stored above ready to eat mozzarella cheese and soup in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a wait station, Butter held on time no time mark. Per operator, butter was taken from temperature control at 8:00am.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at wait station no written procedure for butter held on time as a public health control for safety.
Equipment in poor repair. Observed walk-in cooler unable to maintain food temperature.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed scoop handle stored touching quinoa in low boy cooler at cook line. Employee removed and stored appropriately. - Observed ice scoop handle touching ice in ice machine at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in use utensil held in standing water at 114F.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Shell eggs in use or stored with cracks or broken shells. Flip top in cook line, one broken shell eggs, Employee discarded at will.
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. Food not prepared of portioned today. Walk in Cooler- cooked chicken slice (49F - Cold Holding); cooked penne pasta (48F - Cold Holding); Per manager food stored overnight, employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared of portioned today. Walk in Cooler- cooked chicken slice (49F - Cold Holding); cooked penne pasta (48F - Cold Holding); Per manager food stored overnight, See stop sale -Walk in Cooler- sliced ham (46F - Cold Holding); sliced provolone cheese (48F - Cold Holding); sour cream (45F - Cold Holding), per manager food stored less than 4 hours, advised operator to add ice for a quick chill.
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. Poster emailed, manager printed and posted.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Walk in cooler- not maintaining food temperature control to 41F or below.
Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting avocados without washing them first. Manager instructed employee
Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloth on cutting board of main food preparation in cook line. Employee removed.
Jun 25, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and scoops for cook line held in water 97F. Operator cleaned, sanitized, and held dry.
Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pan of sliced scallions.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed butter patties held at room temperature. Per operator 3 hours. Operator returned to freezer for quick chill. Operator will uses TPHC going forward. Provided TPHC form.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating in a food preparation or other restricted area. Observed front counter employee drinking from screw off lid drink. Emp
No handwashing sign provided at a hand sink used by food employees at front counter.
Jan 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on hot line.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed line cooks on omlette station touching ready to eat toast with bare hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed line cooks touching raw shell eggs, then plate ware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham and Turkey overstocked (48°F) in sandwich make station. Operator states less than 2 hours. Operator removed overstock to walk-in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed method of reheating sliced chicken in steam table at mid setting (1.5 hrs reached 125°F). Corrective action turned to high for 15 minutes and reached 170°F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened gallons of milk in front line coolers with no date marks.
Handwash sink not accessible for employee use at all times. Observed container with scrub sponge inside the sink. Operator removed.
Employee eating in a food preparation or other restricted area. Observed employee water bottle on top of front counter. Operator relocated to bottom shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils stored in water at 90°F. No heat source. Operator removed, cleaned and sanitized. Stored dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in 5 locations on front counter area.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean and sanitized plates without washing hands. Explained proper hand washing with operator.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over cooked pasta in flip top.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoke salmon over fresh mozzarella bottom of make table. Operator removed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese sandwich (64F - Cold Holding) on speed rack at room temperature per operator held less then one hour. Operator placed in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.
Employee eating in a food preparation or other restricted area. Observed employees eating at the food preparation table in kitchen.
Food not stored at least 6 inches off of the floor. Observed smoke salmon on the floor in walk-in cooler. Operator elevated.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.