BISTRO CREOLE RESTAURANT INC
Southgate Boulevard
Florida, 33068
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 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).