OLIVER'S CREPES
793 W MONTROSE ST KIOSK A1, Clermont FL 34711 · 656-200-1877
Last inspected Jan 15, 2026 · 5 visits since March 2024
MAR 24
JUN 24
NOV 24
APR 25
JAN 26
— STEADY
5 inspections within 23 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. -crepe batter (52F - Cold Holding), held less than four hours per operator. Discussed using Time as a Public Health Control, provided form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crepe batter (62F - Cold Holding), front line, held less than four hours per operator. Operator moved to reach in cooler for quick chill., 54F at recheck
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -microwave is soiled -interior of spray hose
Food not stored at least 6 inches off of the floor. -plastic beverage bottles in back area
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of dough mixer has buildup -shelf under dough mixer -floor drain under triple sink is soiled
Single-service articles improperly stored. -boxes on floor in back area
Unwrapped single-service utensils not presented so that only the handles are touched. -forks on front counter
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crepe batter (52F - Cold Holding), held less than four hours per operator. Discussed using Time as a Public Health Control, provided form.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -chicken in reach in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe utensil
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Incorrect chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator uses quaternary ammonia, has chlorine strips.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. -black reach in cooler by ice cream
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head on back line.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled clean spatula without washing hands. Educated operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -deli ham in reach in cooler. Educated operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head on back line.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator has Quaternary ammonia strips but uses chlorine.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator obtained chlorine sanitizer.
Clean utensils not stored inverted or in a protected manner on back line.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -cooking utensils stored under crepe makers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe utensil on front line. Educated operator.
No handwashing sign provided at a hand sink used by food employees.
Single-service articles not stored inverted or protected from contamination. -to go boxes on back line.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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.