LA CREPERIE FRENCH CAFE KEY WEST
801 THOMAS ST, Key West FL 33040 · 305.440-2240
Last inspected Aug 3, 2026 · 8 visits since December 2023
JUL 24
MAY 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (110F - Hot Holding); cooked spinach (84F - Hot Holding) at cook line, as per operator for 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cooked onions and tomatoes in flip top portion of reach in cooler next to cook line.
Handwash sink used for purposes other than handwashing. Observed server dump coffee down hand sink in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter.
Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour not labeled in dish area.
Jul 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee change gloves and begin to cut fruit at crepe station without first washing hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water at steam table in crepe station.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cooked onions and tomatoes in flip top portion of reach in cooler next to cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hollandaise (63F - Cold Holding) on top of reach in cooler in crepe station. Observed smoked salmon (45F - Cold Holding); sliced ham (45F - Cold Holding); fresh mozzarella (44F - Cold Holding) in flip top portion of reach in cooler at crepe station. As per operator for 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (110F - Hot Holding); cooked spinach (84F - Hot Holding) at cook line, as per operator for 2 hours.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Advised operator to add more water.
Handwash sink used for purposes other than handwashing. Observed server dump coffee down hand sink in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter.
Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour not labeled in dish area.
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored inside dirty water at crepe station steam table.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cut onions in flip top portion of reach in cooler next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at front counter.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 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 continued to handle clean equipment and plates without washing hands. Observed second employee crack raw shell eggs and continue to prepare customer order, touching clean utensils and plate, without washing hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored inside dirty water at crepe station steam table.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cut onions in flip top portion of reach in cooler next to cook line.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty plates to dish area then return to front counter and poured coffee to serve to customer without first washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (55F - Cold Holding); smoked salmon (56F - Cold Holding); sliced ham (56F - Cold Holding) at crepe station reach in cooler. As per operator for 2 hours. Advised operator to place products on ice until unit is repaired.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm), advised operator to change solution.
Ceiling vent missing. Observed ceiling vent missing above dish area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in disrepair across from crepe station with ambient temperature 59F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at front counter.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle touching smoked salmon in reach in cooler by cook line. Operator stored tong with handle up.
No handwashing sign provided at a hand sink used by food employees. Observed inside front of reach in cooler in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of stove.
Working containers of food removed from original container not identified by common name. Observed sugar container in ware washing area.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (52F - Cold Holding) at top of preparation cooler at front line. As per employee, less than 1 hour. Employee placed product at bottom of preparation cooler. Observed raw salmon (47F - Cold Holding) at standing reach in cooler at storage area. As per employee, less than 1 hour. Employee placed product inside reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (97F - Hot on temperature at front line. As per employee, less than 1 hour. Employee placed product inside reach in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm) employee diluted solution with water. Final reading, 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at bread preparation area.
Handwash sink used for purposes other than handwashing. Observed plastic bucket stored inside hand sink at ware washing area.
Hole in or other damage to wall. Observed hole in wall above storage reach at ware washing area.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crepe batter (45-46F - Cold Holding) on counter in front of crepe grill. Observed ice surrounding container of crepe batter not submerged in ice. Operator replenished ice. Rechecked temp of crepe batter 15 minutes later and at 42F Also, yogurt (45-46F - Cold Holding) in bottom reach-in cooler across from crepe making station. Operator stated the yogurt was out recently for use. Operator stated he will keep yogurt in cooler to chill.
Working containers of food removed from original container not identified by common name. Container with white substance removed from original packaging on shelf across from triple sink. Operator labeled container of sugar.
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.