CREMA GOURMET ESPRESSO BAR
305 PLAZA REAL #1305, BOCA RATON, FL 33432
License #6023027
☕ Café/Breakfast ℹ️Sign in to watch restaurants and track them on your watchlist.
Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CREMA GOURMET ESPRESSO BAR in BOCA RATON currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 3, 2026. Across those visits, inspectors documented 10 total violations — 5 critical, 4 major, 1 minor.
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What stands out in this inspection history
The latest inspection on September 3, 2026 shows 10 observation rows: 5 critical, 4 major, and 1 minor.
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Would you eat here?
CREMA GOURMET ESPRESSO BAR has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell egg mixed in pancake batter stored above croissants, discussed with operator who corrected storage of products.
- [02D-01-5] Working containers of food removed from original container not identified by common name. At cook line cooking oil bottles unlabeled, discussed with operator to label bottles.
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler heavy cream not date marked per operator product opened at 6am previous day current time 10:30am, discussed with operator to date mark container.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line overstocked sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
- [31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dishwashing machine paper towel dispenser jammed and unable to dispense, discussed with employee to repair.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.
- [53A-05-6] 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/ At time of inspection 4 employees currently working with no certified food manager present, manager showed up half way through inspection.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line overstocked sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At front counter milk (51F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1 hour, discussed with operator time as a public health control, operator time marked product. Emailed form to operator to print and fill.
- [12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line whipped face with hand and after without washing hands employee handled tray of croissants, discussed with employee who washed hands.
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