POINT CHAUD COFFEE & CREPES

Name: POINT CHAUD COFFEE & CREPES
Address: 6805 GULF BLVD, ST PETE BEACH, FL, 33706, US
Rating: 61.8

6805 GULF BLVD, ST PETE BEACH, FL 33706

License #6218810

☕ Café/Breakfast ℹ️

61.8 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 10 findings · 0 critical

Routine - Food (follow-up)

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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 61.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 15 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 28, 2026 shows 10 observation rows: no critical rows, 5 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

POINT CHAUD COFFEE & CREPES has a rough inspection history. Would you risk it?

F record

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*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[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.
[50-09-4] Not observed during the callback inspection. Discussed with operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed the operator a choking poster during 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.
[11-27-4] Discussed printing Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the callback inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained yellow and red. Top of mixer soiled with dried food debris.
[16-37-1] No test kit observed during the callback inspection.
[05-08-4] An observed probe thermometer to verify hot holding temperatures, starting at 100 degrees. Discussed getting a thermometer that measures both hot and cold holding temperatures.
[02C-02-5] Emailed operator Date marking educational form at the end of the inspection.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.