Creperie
Last inspected: Mar 26, 2026
64
Score
Creperie appears in inspection records three times, starting in 2024. Inspectors last stopped by on Mar 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 13 violations before that.
Looking across the full record, “non-food contact surfaces clean” is the recurring theme, flagged three times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 26, 2026
Routine
1 critical violation. 6 minor violations.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Crepe batter observed held at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Crepe batter was placed in freezer to rapidly chill, and will be kept on ice going forward per PIC.
3-501.16(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor beside the refrigerator. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Single-use articles reused
Inspector notes: Single service items observed being reused for food preparation and storage.
4-502.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerators, freezer, and prep unit have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Physical facilities not in good repair
Inspector notes: The kitchen counter is in poor repair, with torn aluminum tape. The physical facilities must be maintained in good repair.
6-501.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor beside the refrigerator. Food must be stored at least 6 inches above the floor.
3-305.11
64
Feb 23, 2024
Re-Inspection
2 major violations. 7 minor violations.
View 9 violations
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (blender bowls) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Blender bowls are to be cleaned and sanitized before use.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The 3 bay sink was not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerator have an accumulation of food residue, and other debris.
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing. It is an accordian-style door, and was open at the time of inspection.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: The board in poor repair in the crepe-making area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The cupboard doors are in poor repair, with one missing and other falling off the hinges. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The board alongside the crepe making area is in poor repair, with the laminate broken and missing in places. The physical facilities must be maintained in good repair.
6-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the cutting board are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
58
Feb 19, 2024
Routine
1 critical violation. 8 major violations. 8 minor violations. 7 corrected on site.
View 17 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Employee observed filling coffee pot in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Food container was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer must be cleaned and sanitized before use.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Batter was observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC put batter in ice bath.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Frozen strawberries observed thawing on the floor near the prep unit fan vent. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensil were observed stored in stagnant water between uses. Spatulas observed stored on an unclean surface beneath crepe makers. Utensils must be stored in a clean dry location, or in water held at 135 degrees F or above.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Three bay sink was not in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the prep unit are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Wood is used in the construction of crepe station (side ledge). Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-202.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Wiping cloths: properly used & stored
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
26
Frequently Asked Questions
When was Creperie last inspected?
The most recent health inspection at Creperie on file is from Mar 26, 2026. The public record contains three inspections in total.
What is the most common violation at Creperie?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Creperie.
How does Creperie compare to other restaurants in Providence?
Creperie most recently scored 64 out of 100, which is lower than the Providence average of 80.
Has Creperie's inspection record improved over time?
Yes. Recent inspections at Creperie have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Creperie 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 Creperie inspected?
Based on the inspection history on file, Creperie is inspected roughly once per year on average.
Nearby Restaurants