CREOLE GARDEN
8451 8455 W MCNAB RD, TAMARAC 33321
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 2/9/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair, Walk in cooler, ice build up on fan. Warning - From follow-up inspection 2024-02-09: Observed same. Operator awaiting technician. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning, several containers on drying rack. Warning - From follow-up inspection 2024-02-09: Observed same **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment, shelves in glass reach in cooler. Warning - From follow-up inspection 2024-02-09: Observed same **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/8/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair, Walk in cooler, ice build up on fan. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning, several containers on drying rack. Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation, yellow peppers cut in reach in cooler with labels still attached. Warning
- 25-32-4:Basic - Reuse of single-service items, orange juice bottles reused for drinks, with a handle that is not easily cleaned and sanitized. Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Picklies 52 F, operator stated picklies made at 11:30 am and places in the reach in cooler at 3:24 pm 52 F. (See Stop sale). Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical used for margarine on food line. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Picklies 52 F, operator stated picklies made at 11:30 am and places in the reach in cooler at 3:24 pm 52 F. Turkey 50F, chicken 48F, Goat 48F, macaroni 48F, pork 48F Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, Turkey 50F, chicken 48F, Goat 48F, macaroni 48F, pork 48F. Operator stated TCS food in Walk in cooler overnight. (See stop sale) Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink, near kitchen. Warning
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment, shelves in glass reach in cooler. Warning
Food safety inspection conducted on 2/8/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 9/20/2023
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Observed: 1)Oil canister stored on floor by dishwashing area. 2) Marinated meat in walk-in cooler Warning Priority: Basic
- 11-07-5:Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster and review Warning Priority: Intermediate
- 03D-01-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. kitchen prep line @1:30pm black beans (125°F - heated Cooling) cooling since 11am to 121°F at 2 pm. Observed cooling at room temperature food didn’t reach 70°F in 2 hours. See stop sale Warning Priority: High Priority
- 50-09-4:Basic - Observed: Current Hotel and Restaurant license not displayed. Warning Priority: Basic
- 22-49-4:High Priority - Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Warning Priority: High Priority
- 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining area Warning Priority: High Priority
- 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quat or bleach Warning Priority: Intermediate
- 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate
- 08A-17-6:High Priority - Observed: 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. Walk-in freezer: raw turkey over fresh fish. Warning Priority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. kitchen prep line @1:30pm black beans (125°F - heated Cooling) cooling since 11am to 121°F at 2 pm. Observed cooling at room temperature food didn’t reach 70°F in 2 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen by single standing freezer Hotdogs; (45°F), per manager hold in unit overnight. See stop sale Warning Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen by single standing freezer Hotdogs; (45°F), per manager hold in unit overnight. See stop sale Warning Priority: High Priority
Food safety inspection conducted on 9/20/2023 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).
Inspection on 8/31/2023
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-01-4:Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. Repeat Violation Warning - From follow-up inspection 2023-08-31:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, Old labels stuck to food containers after cleaning. Admin Complaint
- 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm). Observed no solution to sanitize through dish machine. Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, chlorine sanitizer at dishwashing machine found at 00 ppm Admin Complaint
- 03B-15-5:High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Steam table by stove: 122-124 (Hot Holding) - table set at lowest setting. operator raised temperature of unit. Foods outside temperature less than 4hrs. **Corrective Action Taken** Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, all TCS food items on steam table temps at 109-117°F per operator, items placed in unit less than 2 hours. Admin Complaint
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly flying in ware washing station. Operator killed and sanitized area. Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, 2 live flying insects found. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top by walk in cooler: hot dogs 59 Flip top at grill: tostones 50 Food in unit less than 2 hours. Operator moved to walk in cooler to chill. **Corrective Action Taken** Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, all TCS foods in flip top cooler cold held at 45-49°F. Per operator, all TCS foods placed in unit less than 2 hours. Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sendrine Pierre. Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, no proof of food manager certification available. Admin Complaint
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Guerline. Warning - From follow-up inspection 2023-08-31: At the time of callback inspection, no proof of employees training certification available. Admin Complaint
Food safety inspection conducted on 8/31/2023 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).