BISTRO CREOLE RESTAURANT INC
Southgate Boulevard
Florida, 33068
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
4
Intermediate
0
Basic
1
Total
5
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink. Warning - From follow-up inspection 2025-03-28: Observed case of turkey neck stored on floor next to three compartment sink.
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils washed and not sanitized at three compartment sink. Manager reminded of proper cleaning and sanitizing procedures. Warning - From follow-up inspection 2025-03-28: Still observed. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (73F - Cold Holding); cooked goat (54F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2025-03-28: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (52F - Cold Holding); cooked goat (67 F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (73F - Cold Holding); cooked goat (54F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2025-03-28: Observed in reach-in cooler, cooked pork (52F - Cold Holding); cooked goat (67F - Cold Holding) Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, fried chicken (115F - Hot Holding); fried goat (104F - Hot Holding); bean sauce (117F - Hot Holding); pressed plantains (120F - Hot Holding). Per operator, items have been out of temperature for approximately 20 minutes. Operator educated about proper hot holding temperatures. Warning - From follow-up inspection 2025-03-28: Observed in kitchen, fried chicken (115F - Hot Holding); fried goat (156F - Hot Holding); bean sauce (158F - Hot Holding); pressed plantains (138F - Hot Holding) Admin Complaint
Food safety inspection conducted on 3/28/2025 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 3/27/2025
High Priority
6
Intermediate
0
Basic
2
Total
8
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on preparation table next to hand wash sink in kitchen. Manager removed. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils washed and not sanitized at three compartment sink. Manager reminded of proper cleaning and sanitizing procedures. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish stored in direct contact with non food grade bag. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken in reach in cooler in kitchen. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (73F - Cold Holding); cooked goat (54F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (73F - Cold Holding); cooked goat (54F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, fried chicken (115F - Hot Holding); fried goat (104F - Hot Holding); bean sauce (117F - Hot Holding); pressed plantains (120F - Hot Holding). Per operator, items have been out of temperature for approximately 20 minutes. Operator educated about proper hot holding temperatures. Warning
Food safety inspection conducted on 3/27/2025 revealed 8 total violations (6 high priority, 0 intermediate, 2 basic).
Inspection on 7/11/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on storage shelf. Observed employee handbag next to box of portion cups on storage shelf operator removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door and outside door
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Employee sweep. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed boxes of plantains stored under prep table on floor and next to stove.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of Argus reach in cooler.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked chicken in padela reach in . Operator inverted. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed macaroni (92F - Hot Holding) sitting on top of steam table.per operator held less than 2 hours. Operator placed on stove to reheat. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed all purpose cleaner on shelf next to bottles of vinegar on food storage rack.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed took of togo soufflé cups across hand washing sink in kitchen. Employee removed Corrected On-Site
- 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/ operator arrived during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen operator provided Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Operator provided Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic bleach substance not labeled.
Food safety inspection conducted on 7/11/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 2/29/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.in bag of rice. Operator removed Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee plastic water bottle next to microwave. Operator removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone next to plastic bottles of vinegar on storage rack .operator removed. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Bag of rice on floor in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Argus reach in cooler surface soiled with grease, food debris, dirt, slime or dust.
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Front entrance door not closing tightly between patrons.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Argus reach in cooler interior/shelves have accumulation of soil residues.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork 34F defrosting in a box at room temperature in the kitchen.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Explained to operator explain to employee hand washing procedures. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (85F - Cold Holding); cooked turkey (82F - Cold Holding) sitting on prep table at room temperature. Per operator held less than three hours not portioned or prepared today. Operator moved to cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (116F - Hot Holding) stored in a stainless steel bowl sitting next to steam table. Per operator less than two hours. Operator placed on stove to reheat to 165 **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+ Ppm operator diluted rechecked 100 Ppm
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cardboard box of togo sauce stored on top of hand washing sink at front counter. Operator removed Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at front counter.
Food safety inspection conducted on 2/29/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system. Warning - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas. Warning - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - next to freezer. Repeat Violation Warning - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/12/2023
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in dry beans and container of salt. Operator removed. Corrected On-Site Warning
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard next to cookline equipment. Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas. 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 - next to freezer. Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind reach in cooler, under and around cooking equipment. Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Front door not tightly closing between customers. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes then began to prepare cooked plantains without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 small flying insects at front counter - landing on wall. Approximately 5 small flying insects flying around a bag of onions by back kitchen dry storage shelf. Operator stored onions in closed container. Operator began exterminating flying insects and cleaning the areas during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bulk Salt stored in non food-grade bag. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat plantains in prep area reach in. Operator stored all items properly. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - gravy (125F - Hot Holding); pasta (117-130F - Hot Holding); plantains (111-121F - Hot Holding). Per operator items have been holding approximately 2 hours. Operator moved pasta and gravy to cooktop to reheat to at least 165F. Plantains moved to reach in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink and prep area hand sinks- blocked by trays of "to go"sauces. Operator removed. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area and front counter hand sinks. Operator replaced. Corrected On-Site Repeat Violation Warning
- 11-26-1:Intermediate - 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Prep area hand sink. Operator replaced. Corrected On-Site Warning
Food safety inspection conducted on 10/12/2023 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).