SINFUL CREPES
1050 GATEWAY BLVD #103, Boynton Beach FL 33426
Last inspected Aug 14, 2026 · 11 visits since July 2023
AUG 24
JAN 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 19 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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024073110 | Oct 21, 2024 | May 6, 2025 | $500 |
| 2--2025024941 | Jan 29, 2025 | May 6, 2025 | $300 |
| 2--2023040581 | Jul 12, 2023 | Aug 9, 2023 | $200 |
Inspection history
11 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over mayonnaise and creamer at tall reach in cooler. Operator stored products properly.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 150-400ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Royal breakfast which contains raw smoked salmon not identified as raw animal protein.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Caramelized onions, grilled peppers made 8/2 no date mark at tall reach in cooler.
Accumulation of black mold-like substance in the interior of the ice machine.
Jan 13, 2026Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over heavy cream and sauces at sliding door reach in cooler, raw smoked salmon over fully cooked chicken at low boy reach in cooler. Operator stored products properly.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Handwash sink used for purposes other than handwashing. Observed Bucket with rags in hand wash sink by dish machine. Operator removed bucket from hand wash sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket (Quaternary 500+ppm) Advised operator to add water to sanitizer bucket to achieve 150-400ppm quaternary sanitizer.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate Mousse 50F, flan 47F-51F, at front counter not prepped or cooked to day. Operator stated foods were placed in display cooler 1.5 hours ago. Operator placed foods in Glassdoor cooler in kitchen.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer reads 155F, Thermometer calibrated and working.
Raw smoked salmon stored over/not properly separated from ready-to-eat heavy cream in glass door refrigerator in kitchen. Operator removed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate Mousse 50F, flan 47F-51F, at front counter not prepped or cooked to day. Operator stated foods were placed in display cooler 1.5 hours ago. Operator placed foods in Glassdoor cooler in kitchen.
Handwash sink not accessible for employee use at all times dirty dishes stored in sink at front counter. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Saumon fume on menu containing smoked salmon not identified. Operator marked saumon fume during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses and personal phone on prep table next to slicer in prep area. Employee removed.
Oct 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made. Not prepped or cooked today. Operator stated in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made. Not prepped or cooked today. Operator stated in cooler over night. See stop sale
No QAC chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels.
Working containers of flour removed from original container not identified by common name, next to cook line.
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sour cream in glass door refrigerator in kitchen. Operator removed shell eggs.
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. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made. Not prepped or cooked today. Operator stated in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Chocolate mousse 52F, Raspberry Mousse 50F, foods are home made. Not prepped or cooked today. Operator stated in cooler over night. See stop sale
Handwash sink not accessible for employee use at all times, blocked by a prep table.
No QAC chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Working containers of flour removed from original container not identified by common name, next to cook line.
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts dishwasher tested under 160F.
Jul 12, 2023Administrative 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 ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice states : Salmon Norwegian Whole farm raised. The invoice further states on the bottom: All seafood products are to be fully cooked prior to human consumption. Invoice # 621021 from 7.12.23
Time/temperature control for sushi rice identified in the written procedure as sushi rice held using time as a public health control has no time marking and the time removed from temperature was 3 hours ago. Sushi chef time marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.