La Crepe De France
Last inspected: Dec 16, 2025
70
Score
La Crepe De France appears in inspection records eight times, starting in 2022. The latest inspection on file is from Dec 16, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded five times.
Compared to other Melbourne restaurants (averaging 84), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Manager has triple sink set up and will utilize until dishwasher working properly **Corrective Action Taken**
22-41-4
Basic - Equipment in poor repair. Torn gasket on sandwich cooler **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees.next to ice machine
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Clean containers **Repeat Violation**
16-46-4
Basic - Stored food not covered. Cooked chicken in freezer in storage area. Manger covered **Corrected On-Site**
08B-12-5
70
Jul 18, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Live, small flying insects found 2 flies in kitchen Next unannounced inspection
35A-02-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mark
53B-13-5
Basic - Equipment in poor repair. Gasket reach make table **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket double door reach in cooler **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop strawberries **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
58
Jan 13, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over milk. Single door reach in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked chicken. Reach in cooler by back door **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine. Bad battery
31B-02-4
Basic - Equipment in poor repair. Gasket make table Gasket reach in cooler by back door Gasket reach in chest freezer **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets refrigerator out back
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
58
Aug 9, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
50
Feb 13, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - 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. Cook just pulled shell eggs out 20 minutes ago. Didn't put time on them **Corrected On-Site**
03F-02-5
Intermediate - 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 reach in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - 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.
11-26-1
Basic - Equipment in poor repair. Gaskets reach in cooler by grill. **Repeat Violation**
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in reach in cooler Educated employee **Corrected On-Site**
12B-13-4
52
Aug 18, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Feb 7, 2023
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - 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 2 door upright cooler **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink kitchen **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons, spatula
24-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup in powdered sugar **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In garage
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee candy upright cooler educated
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar
24-08-4
Basic - Equipment in poor repair. Gaskets lg sandwich cooler Gaskets reach in cooler at bar
14-11-5
Basic - Food stored on floor. Frying oil **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Educated **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. To go containers in garage on floor **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and flour **Corrected On-Site**
02D-01-5
43
Sep 16, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Salmon over ready to eat foods, apples and blueberries.
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Emailed time plan to operator cook put time mark on eggs **Corrective Action Taken**
03A-03-5
High Priority - 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. Found time plan from 2019, no items marked for time plan, filled out with cook. **Corrected On-Site**
03F-02-5
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in bottles not labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter bar area
27-16-4
47
Frequently Asked Questions
When was La Crepe De France last inspected?
The most recent health inspection at La Crepe De France on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at La Crepe De France?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at La Crepe De France.
How does La Crepe De France compare to other restaurants in Melbourne?
La Crepe De France most recently scored 70 out of 100, which is lower than the Melbourne average of 84.
Has La Crepe De France's inspection record improved over time?
Results have been roughly steady. Inspections at La Crepe De France have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Crepe De France means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Crepe De France inspected?
Based on the inspection history on file, La Crepe De France is inspected around two times per year on average.
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