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Licensee
Name: LE CRAVE OF TITUSVILLE License Number: SEA1506858
Rank: Seating License Expiration Date: 04/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 2520-100 S WASHINGTON AVE
TITUSVILLE, FL 32780

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/24/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 5 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. Exterior top **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Light residue on exterior of microwave **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink by food on counter **Warning**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep counters **Warning**
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front counter 0 ppm. Remade **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm **Repeat Violation** **Warning**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back drinks then swept floor then got clean silverware to set table **Warning**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Savory crepe batter Gluten free crepe batter Liquid eggs **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter cooler Savory crepe batter 56°, 49° cold hold Liquid eggs 58° cold hold Glass door cooler sweet gluten free crepe batter 50° cold hold All items in cooler from yesterday per operator **Repeat Violation** **Admin Complaint**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter side with hose not attached to chemical dispenser **Warning**
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 40° in under counter cooler. Actual temperature 50° using inspector thermometer. Thermometer calibration verified with operators **Warning**
14-74-7    Basic - Intermediate - 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. Under counter cooler observed with coils iced over . Ambient temperature 50°F **Repeat Violation** **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Front counter handsink blocked bu carafe of tea, bottle of hand sanitizer **Warning**
53A-05-6    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/ 6 employees working , state manager on duty had to leave , other manager at bank, did not get back before inspection ended Repeat from 2/28/20 and 7/9/20, **Admin Complaint**
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe portion of thermometer not functioning, turning off intermittently **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. At back wait station **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.