Key Plaza Creperie
Last inspected: Apr 7, 2026
39
Score
Public records show six inspections at Key Plaza Creperie stretching back to 2023. Inspectors last stopped by on Apr 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing four times across the record.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
6
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changed task , no gloves changed , no hand washing observed. Manager coached employee on proper glove use and hand washing. **Corrected On-Site**
12A-07-5
High Priority - Metal stem-type thermometer soiled. Observed cooking probe thermometer soiled.
22-12-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen beef stored inside tank you bags inside freezer.
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink.
29-37-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed only thermometer available, prove for hot temperatures only.
05-08-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen tongs. Cook removed tongs from oven door handle between handles. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom used by employees and customers, no sign. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on prep reach in cooler at kitchen tongs soiled. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter at kitchen. **Repeat Violation**
21-12-4
39
Aug 5, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket near cleaned utensils located at the front area, operator removed it. **Corrected On-Site**
41-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touched dirty dishes than touched a cleaned dishes. Instructed operator regarding the hand washing procedure. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over yellow and mozzarella cheese in lid open reach in cooler. Operator removed it. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Salmon thawed in ROP inside reach in cooler.
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Located at the front counter.
29-49-6
43
Apr 22, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. In the kitchen.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Dec 10, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomatoes at reach in cooler at front line. Employee began rearranging products. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (48F - Cold Holding); sliced cheese (51F - Cold Holding) at preparation cooler at front counter. As per employee, less than 2 hours. Employee placed products inside reach in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains near ice bin at front counter.
22-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at reach in cooler at front preparation area at 51F.
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler door not attached to unit.
14-11-5
Basic - Food stored on floor. Observed container of raw potatoes and bag of onions stored on flor at dry storage room. Employees began removing items from floor. **Corrective Action Taken**
08B-38-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Observed heavy accumulation of grease inside oven at front line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrective Action Taken**
21-12-4
35
Jun 24, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel inside chlorine sanitation solution at 200 ppm. Operator add water.
41-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracked eggs than touched clean plate to serve customers food. Instructed operator regarding the cross contamination, operator changed gloves. **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cheese at the prepared line. Observed raw shell eggs over green leaf and cooked beef. Operator properly stored it. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a garbage can.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located at the front line. Paper towel was provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. On hand sink located at the front line. Soap was provided during inspection. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink located at the front line.
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
39
Mar 27, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crepe batter at 49 F for approximately 20 minutes. Manager placed it on ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs above produce on reach in cooler located by the unisex restroom. Manager corrected the issue and inverted the food storage order. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen pork skin stored inside shopping market bag . **Repeat Violation**
14-31-5
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife stored inside the front hand sink. Employee moved it out. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check chlorine sanitizer concentration at the dishmachine. **Repeat Violation**
16-37-1
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/ Manager came while conducting the inspection.
53A-05-6
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed ice scoop left next to the hand sink . Hand sink doesn't have any splash guard. **Repeat Violation**
24-27-4
Basic - Equipment gaskets in poor repair. Observed cooler gasket in disrepair, the one located by the restroom.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed flour and potato bags stored on the floor inside storage area. **Repeat Violation**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside water (water temperature was 67 F).
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris inside the oven used as storage.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters and also on reach in cooler gaskets.
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
30
Frequently Asked Questions
When was Key Plaza Creperie last inspected?
The most recent health inspection at Key Plaza Creperie on file is from Apr 7, 2026. The public record contains six inspections in total.
What is the most common violation at Key Plaza Creperie?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Key Plaza Creperie.
How does Key Plaza Creperie compare to other restaurants in Key West?
Key Plaza Creperie most recently scored 39 out of 100, which is lower than the Key West average of 74.
Has Key Plaza Creperie's inspection record improved over time?
Yes. Recent inspections at Key Plaza Creperie have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Key Plaza Creperie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Key Plaza Creperie inspected?
Based on the inspection history on file, Key Plaza Creperie is inspected around two times per year on average.
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