Croissants De France
Last inspected: Jan 21, 2026
82
Score
Croissants De France appears in inspection records six times, starting in 2023. Inspectors last stopped by on Jan 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 12 violations earlier in the record.
When inspectors have written things up, “establishment has no written procedures for employees” has been the most frequent reason, cited three times.
Croissants De France's latest score of 82 sits above the Key West average of 74. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
82
Mar 25, 2025
Routine - Food
5 major violations. 12 minor violations.
View 17 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Info was provided.
11-07-5
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. Info was provided.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check sanitizer concentration in the buckets .
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical products inside Soray bottles with no labels. Chef marked the products with the common name ( Clorox and degreaser ) . **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used to scoop rice and sugar. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dry storage used for disposable containers and cups.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on vents .
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing.Observed cove molding in disrepair underneath the electrical panel.
36-03-4
Basic - Food stored on floor. Observed multiple food items stored on the walk in cooler and walk in freezer floor. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Observed wall in disrepair with holes behind the dishwasher and kitchen stoves.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife left in between reach in coolers .
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dirty and stained reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed sushi display with accumulation of old debris inside.
22-16-4
Basic - Single-service articles improperly stored. Observed disposable items stored on the floor.
25-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave from yesterday. Chef cleaned it immediately. **Corrected On-Site** **Repeat Violation**
22-08-4
33
Aug 19, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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. Observed dishwasher machine with chlorine sanitizer 0 ppm. Employee restocked the sanitizer, then 50 ppm. **Corrected On-Site**
22-41-4
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. Information was provided. **Repeat Violation**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried chicken prepared on premises without date marking .
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old debris on the foil used as food contact inside the small oven at the front line . Employee cleaned the oven and replaced the foil. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with mold like substance on them. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed gyosa stored in an uncover container in the reach in cooler .
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on the top of the dishwasher machine . Employee cleaned immediately. **Corrected On-Site**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense rice and sauce. Person in charge discarded them. **Repeat Violation**
14-01-5
Basic - Food stored on floor. Observed chicken boxes stored on the walk in cooler floor.
08B-38-4
52
Apr 16, 2024
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); cooked crispy chicken (49F- Cold Holding) at cook line, as per employee less than 2 hours. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored above unwashed vegetables in shelves inside walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked crispy chicken not date marked, as per employee from previous day at cook line. **Corrected On-Site**
02C-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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board. Also observed soiled can opener blade, at kitchen area.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed in unit by fryers.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container, also on vinegar container, at dry storage. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line.
13-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed coconut flakes container not identified at front counter. **Corrected On-Site**
02D-01-5
23
Jun 27, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Jan 30, 2023
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the dishwasher change soiled glass and put clean one on without washing his hand. Operator changed his gloves and cleaned his hand before.
12A-07-5
High Priority - Displayed food not properly protected from contamination. Observed the croissants located at the top shelf of the kitchen without protection **Repeat Violation**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board with food stain . Observed can opener blade soiled with old dry food.
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed at the kitchen area the sugar and flour containers without name label. **Repeat Violation**
02D-01-5
Basic - Ceiling tile missing. Observed at the crepes cooking area.
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone charging at the service area counter.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed the floor located at the front counter with an area in disrepair .
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Observed eggs stored on the floor of the small portion of the walk in cooler.
08B-47-4
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 the handle of the scoop touching the flour.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 104F Chef replaced the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at the dry storage area a light shield missing neat the mop sink area.
38-07-4
Basic - Single-service articles improperly stored. Observed at the back area, near the water heater, clear hinged lid containers stored on the floor.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic covers on the top shelf of the dry storage area not inverted.
25-06-4
Basic - Soiled dry wiping cloth in use. Observed at the kitchen area
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
35
Frequently Asked Questions
When was Croissants De France last inspected?
The most recent health inspection at Croissants De France on file is from Jan 21, 2026. The public record contains six inspections in total.
What is the most common violation at Croissants De France?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Croissants De France.
How does Croissants De France compare to other restaurants in Key West?
Croissants De France most recently scored 82 out of 100, which is higher than the Key West average of 74.
Has Croissants De France's inspection record improved over time?
Yes. Recent inspections at Croissants De France have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Croissants De France 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 Croissants De France inspected?
Based on the inspection history on file, Croissants De France is inspected around two times per year on average.
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