J PETAL JAPANESE CREPE AND THAI ICE CREAM
1267 N UNIVERSITY DR, Coral Springs FL 33071 · 954.603.2888
Last inspected May 18, 2026 · 7 visits since January 2024
APR 24
AUG 24
MAR 25
AUG 25
MAR 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch ready to eat bean sprouts with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cold held in flip top cooler at 45F. Per operator, beef transfer to unit 30 minutes before the inspection. Operator place ice packs on item for quick chill.
Handwash sink not accessible for employee use at all times. Observed hand wash sink block with chair.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 12/01/2022
Food stored on floor. -Observed various food items stored on dry storage floor.
Show the remaining 2 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of brown like substances buildup inside glass door standing cooler.
Wet mop not stored in a manner to allow the mop to dry.
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cold held in flip top cooler at 45F. Per operator, beef transfer to unit 30 minutes before the inspection. Operator place ice packs on item for quick chill.
Handwash sink not accessible for employee use at all times. Observed hand wash sink block with chair.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 12/01/2022
Cleaned and sanitized equipment or utensils not properly stored. Observed food containers stored inside mop sink.
Food stored on floor. -Observed various food items stored on dry storage floor.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of brown like substances buildup inside glass door standing cooler.
Single-service articles improperly stored. Observed takeout containers stored on dry storage floor.
Wet mop not stored in a manner to allow the mop to dry.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door blocked with boxes.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch ready to eat bean sprouts with bare hands
Employee washed hands in a sink other than an approved handwash sink. Observed employee take his gloves off and wash hands in triple sink area
Handwash sink not accessible for employee use at all times. Observed boxes stacked around hand wash sink in triple sink area. Operator removed
Current Hotel and Restaurant license not displayed. Observed 2023's license
Wet wiping cloth not stored in sanitizing solution between uses. Observed rag on kitchen cutting board
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dishes, touched clothes, wiped hands on wiping cloth rag and prepared food all without changing gloves.
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. No time mark on tapioca balls that require refrigeration. For 1pm to 4pm
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by various boxes and bucket
Food stored on floor. Bucket of cooked pork on floor next to triple sink area. Operator put in 2 door freezer
Single-service articles not stored inverted or protected from contamination. To go plates on top of hot table not inverted with no overhead protection. Operator inverted
Wet wiping cloth not stored in sanitizing solution between uses. Rag not stored in sanitizer bucket, but kept on kitchen flip top
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table, Raw shell eggs (75F - Cold Holding). Per operator food not portioned or prepared today, not held under any time control. Per operator foods outside of cooler less than 2hrs. Operator placed in cooler for quick chill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Underneath flip tops; cooked pork (50F - Cold Holding). Per operator food not portioned or prepared today, food in unit less than 4hrs. Operator placed in freezer for quick chill.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Large chopsticks in handwashing sink behind front counter. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink behind front counter. Operator placed paper towels next to unit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bean sprouts soaked in water under front counter flip top, not date marked. Per operator in unit over 24hrs.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage area, soiled.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. 2 door True Freezer in back storage area, gasket damaged (left side).
Food stored on floor. Vegetable oil container placed on floor in back storage area. Operator stored properly.
Single-service articles improperly stored. To go bowls and napkins, inside storage area stored in direct contact with floor. Operator stored properly.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in freezer, bagged raw shrimp and open package raw chicken above bags of frozen vegetables.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In True reach in freezer, open package of raw chicken on top of bags of shrimp removed from original case.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper cooler, container cooked pork (48F - Cold Holding) being held above chill line and out of temperature control. Per employee in that location of unit since 11:30am. Employee moved container to lower cooler to rechill and cold hold.
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. Boba pearls kept under time control missing time stamp. Employee added time mark 12:00pm-4:00pm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 200pm chlorine. Employee remade to proper 100ppm.
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. Bulletin printed and provided.
No paper towels or mechanical hand drying device provided at handwash sink. At small hand sink by front counter.
No probe thermometer provided to measure temperature of food products. Employee unable to locate thermometer.
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. New employee hired 2 weeks did not have form provided to be signed. Printed bulletin and employee read and signed.
No soap provided at handwash sink. At small hand sink at front counter.
Food stored on floor. Container vegetable oil on floor by entrance to back prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of spatulas in standing water beside induction burners. Employee removed utensils and dumped water.
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.