CREPE AND CREAM
606 B COMMERCE DRIVE, Panama City Beach FL 32408 · 850-527-1085
Last inspected Jan 30, 2026 · 7 visits since September 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold drawers, Pimento cheese 44F, shredded cheese 46F, at approximately one hour during travel.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold drawers, Pimento cheese 44F, shredded cheese 46F, at approximately one hour during travel.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers: cooked steak 48F, cooked chicken 46F, per operator on cooler approximately 2 hours. Moved to freezer for rapid chilling at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn/bean mix made 2 days prior, per operator, not date marked.
Division notified by prior Commissary that operator is no longer using Commissary. Commissary change letter provided to operator at time of the inspection.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quat sanitizer tested at 500+ppm. Diluted to 400 ppm.
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.