DirtyFLRestaurant Inspection Data

BISTRO CREOLE RESTAURANT INC

BISTRO CREOLE RESTAURANT INC located in NORTH LAUDERDALE has undergone 9 health department inspections, achieving a 1.7/5 overall safety rating. Recent inspections show improving food safety practices.

Southgate Boulevard
Florida, 33068
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13560297

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing at kitchen above entrance door. - From follow-up inspection 2025-10-28: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-10-28: **Time Extended**

Inspection Date: 10/27/2025

Inspection #: Visit ID: 13558821

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At kitchen, cardboard on floor with raw meat stored on top soiled with drippings from raw meat.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.
  • 35A-03-4:Basic - Dead roaches on premises. Throughout kitchen prep area, storage tables, stove, approximately 10 dead roaches on floor.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverages stored on prep tables and shelves where food is stored or prepared. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with drippings from raw meat, and food debris. Repeat Violation
  • 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. At kitchen, Employee dropped raw meat on floor, then picked it up and put into refrigerator with other raw meat. Operator discarded raw meat. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At kitchen, bags of Raw chicken, raw pork, raw turkey, sauces, piklis, stored on floor. Advised operator of proper storage. Operator moved items to refrigerator and onto shelf. At front counter, single service items, bottled drinks stored on floor. Corrected On-Site
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At kitchen, bags of raw pork, raw chicken slacking at room temperature, no longer frozen. Operator stated items held out of temperature approximately 1 hour.
  • 08B-12-5:Basic - Stored food not covered. At kitchen underneath prep table, bag of rice stored uncovered.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen behind steam tables, walls soiled with food debris. Repeat Violation
  • 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. At kitchen, Employee handled raw food, then began preparing plates without washing hands. Advised operator of proper hand washing.
  • 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. Employee wiped sweat from her face, then put on gloves without washing hands. Advised operator op proper hand washing.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At kitchen double door reach in freezer, raw chicken stored over raw pork. Advised operator of proper storage.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach crawling on floor near entrance door to kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, raw chicken (64F - Cold Holding); raw pork (77F - Cold Holding), cut lettuce (84F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into reach in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep table, cooked pork (70F - Hot Holding); gravy (84F - Hot Holding); cooked turkey (68F - Hot Holding);. Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F.
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter reach in beverage cooler, juices without warning label. Advised operator of proper labeling of juices.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, designated hand sink, no paper towels. Operator provided paper towels. Corrected On-Site

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10915016

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen opened bottles of water stored on shelf with dry goods. Operator discarded. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At kitchen, floors soiled with food debris.
  • 08B-38-4:Basic - Food stored on floor. At kitchen, food-oil, washed cut plantains stored on floor. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. At front counter, hand sink does not work. At kitchen, hand sink drain slowly.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen, walls soiled with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, raw fish stored over cooked chicken. Advised operator of proper storage, operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. At front counter, bottled Haitian cremas without proper labeling. At reach in beverage cooler, juices without labels. Operator stated items made at his home. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, cut cabbage (81F - Cold Holding); cut lettuce (75F - Cold Holding) not prepared or portioned today, per operator, items held approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into cooler to quick chill. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked plantain (84F - Hot Holding). Operator stated items made held out of temperature approximately 1 hour. Advised operator to reheat product to 165F or place on time control. Operator placed item on TPHC. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, chlorine wiping cloth solution 200+. Operator diluted solution to 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (76F - Cooling), @12:00 since 11:00, 68F @1:00; cooked chicken (90F - Cooling), @12:00 since 11:00, 61F @1:00; at the current rate items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into freezer to fascilitate cooling process. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips to test chlorine sanitizer.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked plantains, cut cabbage sauce(piklis). Provided form to operator, operator placed items onto TPHC form. Corrected On-Site

Inspection Date: 3/28/2025

  • 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

Inspection Date: 3/27/2025

  • 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

Inspection Date: 7/11/2024

  • 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.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8525328

  • 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.

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8524960

  • 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**

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8382042

  • 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