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La Crepe De France

La Crepe De France
707 E New Haven
Melbourne, FL 32901
(321)837-3760

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: LA CREPE DE FRANCE
License Number: 1506477
License ID: 5612348
Inspection Visit ID: 5371173
Inspection Date: Thursday, October 02, 2014
Inspection Number: 2431797
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: LA CREPE DE FRANCE
License Number: 1506477
License ID: 5612348
Inspection Visit ID: 5338905
Inspection Date: Friday, July 18, 2014
Inspection Number: 2431797
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-4 Basic.Raw whole shell eggs stored above unwashed produce. Outside storage cooler. **Corrected On-Site** **Warning**
08A-05-4 High Priority.Flats of raw whole shell eggs stored over ready-to-eat foods in 2 door cooler. **Corrected On-Site** **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu **Warning**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: LA CREPE DE FRANCE
License Number: 1506477
License ID: 5612348
Inspection Visit ID: 5168115
Inspection Date: Tuesday, February 18, 2014
Inspection Number: 2374651
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02D-10-4 Basic.Bag/container of unrecognizable prepared food not identified by common name. / buckwheat and regular crepe toppings
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees.
31B-03-4 Intermediate.No soap provided at handwash sink.

Inspection For: LA CREPE DE FRANCE
License Number: 1506477
License ID: 5612348
Inspection Visit ID: 4932381
Inspection Date: Friday, December 13, 2013
Inspection Number: 2275197
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing. Public andemployee restroom
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Employee restroom
14-52-4 Basic.Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. / concrete blocks under legs of dishwasher need sealed
35B-03-4 Basic.Outer openings not protected with self-closing doors. Kitchen exit door
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
53B-06-4 Intermediate.No state approved required employee training program present at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. / gave copy, advised how to denote on menu **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day La Crepe De France in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's La Crepe De France.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while La Crepe De France may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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