POINT CHAUD COFFEE & CREPES

Name: POINT CHAUD COFFEE & CREPES
Address: 6805 GULF BLVD, ST PETE BEACH, FL, 33706, US
Rating: 82

6805 GULF BLVD, ST PETE BEACH, FL 33706

License #6218810

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82 Grade C / 100

Mixed Health Record

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Latest inspection

July 24, 2026 · 15 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

POINT CHAUD COFFEE & CREPES in ST PETE BEACH currently holds an InspectFL Health Score of 82 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 July 24, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 11 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on July 24, 2026 shows 11 observation rows: 1 critical, 5 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[11-27-4] 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. Emailed operator Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. The establishment has the chemical associated with the written procedures. Discussed printing the form.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees present engaging with food or in food preparation at the time of the inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. White buckets of white powered substance stored under mixer table and crepe table.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For the two employee present during the inspection who have been employed over 60 days.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed the operator a choking poster during the inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with orange and yellow substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored on counter next to crepe station: crepe mix made with raw shelled eggs and mix (63F - Cold Holding) The employee stated they had been taking the crepe mix in and out of the cold holding unit. Crepe mixed was put into the deep freezer chest to rapidly bring down the temperature. Discussed keeping the crepe mix at 41 degrees or below or they may utilize Time as a Public Health Control. Emailed the operator Time as a Public Health Control written procedures during the inspection.

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