Crema Gourmet Espresso Bar
Last inspected: Jan 22, 2026
86
Score
Across the available record, Crema Gourmet Espresso Bar has 14 inspections on file, the first dated 2023. On Jan 22, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
Among Davie restaurants, the typical score is 79; Crema Gourmet Espresso Bar is comfortably above that bar. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
86
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
74
Jun 13, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. A can of chicken broth was on the dry storage rack dented with sharp edges. See stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the wait station, butter packet (53F - Cold Holding). The butter has been out of refrigeration for less than 2 hours. More ice was added to the pans to chill and cold hold. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sliced chicken (125F - Hot Holding). The chicken had been in the steam table less than 2 hours. The chicken is being reheated to 165F to hot hold. **Corrective Action Taken**
03B-01-6
Intermediate - 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. Poster printed and posted **Corrected On-Site**
11-27-4
Basic - Employee eating in a food preparation or other restricted area. On the prep table across from the triple sink, two drink cups were stored on the cutting board. The drinks were removed. **Corrected On-Site**
12B-02-4
55
Dec 20, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2024-12-20: Observed in walk-in cooler turkey and sliced cheese date marked 12/18/24, which were issued a stop sale on 12/19/24 not discarded. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-20: Observed in flip top cooler at cook line, sliced Turkey (48F - Cold Holding); fresh mozzarella (44-45F - Cold Holding) - Observed in walk-in cooler turkey (36F - Cold Holding); sliced cheese (37F - Cold Holding). **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at wait station no written procedure for butter held on time as a public health control for safety. **Warning** - From follow-up inspection 2024-12-20: Still observed. **Time Extended**
03F-10-5
67
Dec 19, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler smoked salmon stored above ready to eat mozzarella cheese and soup in walk-in cooler. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler at cook line, sliced Turkey (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); sliced cherry tomatoes (45F - Cold Holding). Items were not prepared or portioned today. Items were taken from walk-in at start of business. - Observed in walk-in cooler pasta (51F - Cold Holding); turkey (46F - Cold Holding); sliced cheese (51F - Cold Holding); smoked salmon (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed a wait station, Butter held on time no time mark. Per operator, butter was taken from temperature control at 8:00am. **Warning**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at wait station no written procedure for butter held on time as a public health control for safety. **Warning**
03F-10-5
Basic - Equipment in poor repair. Observed walk-in cooler unable to maintain food temperature. **Repeat Violation** **Admin Complaint**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed scoop handle stored touching quinoa in low boy cooler at cook line. Employee removed and stored appropriately. - Observed ice scoop handle touching ice in ice machine at front counter. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in use utensil held in standing water at 114F. **Warning**
10-07-4
43
Jul 23, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jul 22, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. Flip top in cook line, one broken shell eggs , Employee discarded at will. **Corrected On-Site** **Warning**
01B-14-4
High Priority - 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. Food not prepared of portioned today. Walk in Cooler- cooked chicken slice (49F - Cold Holding); cooked penne pasta (48F - Cold Holding); Per manager food stored overnight, employee discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared of portioned today. Walk in Cooler- cooked chicken slice (49F - Cold Holding); cooked penne pasta (48F - Cold Holding); Per manager food stored overnight, See stop sale -Walk in Cooler- sliced ham (46F - Cold Holding); sliced provolone cheese (48F - Cold Holding); sour cream (45F - Cold Holding), per manager food stored less than 4 hours, advised operator to add ice for a quick chill. **Warning**
03A-02-5
Intermediate - 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. Poster emailed, manager printed and posted. **Corrected On-Site** **Warning**
11-27-4
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. **Repeat Violation** **Warning**
53B-13-5
Basic - Equipment in poor repair. Walk in cooler- not maintaining food temperature control to 41F or below. **Warning**
14-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting avocados without washing them first. Manager instructed employee **Corrective Action Taken** **Warning**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloth on cutting board of main food preparation in cook line. Employee removed. **Corrected On-Site** **Warning**
21-12-4
45
Jun 25, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-06-25: **Time Extended**
53B-13-5
90
Jun 11, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and scoops for cook line held in water 97F. Operator cleaned, sanitized, and held dry.
10-05-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pan of sliced scallions.
14-86-1
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed butter patties held at room temperature. Per operator 3 hours. Operator returned to freezer for quick chill. Operator will uses TPHC going forward. Provided TPHC form.
01B-17-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan provided.
03F-10-5
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. **Warning**
53B-13-5
Basic - Employee eating in a food preparation or other restricted area. Observed front counter employee drinking from screw off lid drink. Emp
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
31B-04-4
47
Jan 8, 2024
Complaint Full
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on hot line.
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed line cooks on omlette station touching ready to eat toast with bare hands.
12A-12-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed line cooks touching raw shell eggs, then plate ware. **Repeat Violation**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham and Turkey overstocked (48°F) in sandwich make station. Operator states less than 2 hours. Operator removed overstock to walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed method of reheating sliced chicken in steam table at mid setting (1.5 hrs reached 125°F). Corrective action turned to high for 15 minutes and reached 170°F. **Corrective Action Taken**
03E-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. Observed opened gallons of milk in front line coolers with no date marks.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed container with scrub sponge inside the sink. Operator removed. **Corrective Action Taken**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee water bottle on top of front counter. Operator relocated to bottom shelf. **Corrective Action Taken**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils stored in water at 90°F. No heat source. Operator removed, cleaned and sanitized. Stored dry. **Corrective Action Taken**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in 5 locations on front counter area.
21-12-4
33
Dec 7, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoke salmon over fresh mozzarella bottom of make table. Operator removed salmon. **Corrected On-Site**
08A-05-6
High Priority - 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 then handle clean and sanitized plates without washing hands. Explained proper hand washing with operator. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over cooked pasta in flip top.
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese sandwich (64F - Cold Holding) on speed rack at room temperature per operator held less then one hour. Operator placed in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating at the food preparation table in kitchen.
12B-02-4
Basic - Food not stored at least 6 inches off of the floor. Observed smoke salmon on the floor in walk-in cooler. Operator elevated. **Corrected On-Site**
08B-47-4
45
Jun 26, 2023
Routine - Food
No violations found.
100
Jun 23, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in front counter display case cheese cake (57F - Cold Holding);; chocolate cheesecake (57F - Cold Holding); carrot cake (57F - Cold Holding); (57F) per operator stored in display case approximately 24 hours. more than four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front counter display case ) display case; cheese cake (57F - Cold Holding);; chocolate cheesecake (57F - Cold Holding); carrot cake (57F - Cold Holding); (57F) per operator held in display case approximately 24 hours. More than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing glass cleaner toxic substance not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flip top cooler handle in contact with capers. Operator removed. **Corrected On-Site** **Warning**
10-01-5
64
Jan 25, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Crema Gourmet Espresso Bar last inspected?
The most recent health inspection at Crema Gourmet Espresso Bar on file is from Jan 22, 2026. The public record contains 14 inspections in total.
What is the most common violation at Crema Gourmet Espresso Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Crema Gourmet Espresso Bar.
How does Crema Gourmet Espresso Bar compare to other restaurants in Davie?
Crema Gourmet Espresso Bar most recently scored 86 out of 100, which is higher than the Davie average of 79.
Has Crema Gourmet Espresso Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Crema Gourmet Espresso Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Crema Gourmet Espresso Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Crema Gourmet Espresso Bar inspected?
Based on the inspection history on file, Crema Gourmet Espresso Bar is inspected around five times per year on average.
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