BISTRO CREOLE RESTAURANT INC
7316 SOUTHGATE BLVD, North Lauderdale FL 33068 · 954.642.7700
Last inspected Jul 16, 2026 · 11 visits since October 2023
JUL 24
MAR 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach crawling on floor near entrance door to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078690 | Oct 27, 2025 | Mar 17, 2026 | $800 |
| 2--2025069409 | Aug 19, 2025 | Feb 23, 2026 | $1,200 |
Inspection history
11 visits, newest first
Jul 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in advantco cooler in kitchen, raw fish stored over Parmesan cheese. Operator remade organized storing raw fish to the lower shelf.
Ceiling tile missing. Ceiling tile missing over dry storage rack next to stove in kitchen.
Faucet/handle missing at plumbing fixture. Hand washing sink at front counter is missing faucet to turn on pipe.
Standing water in floor drain/floor drain draining very slowly. Hand wash sink at entrance to kitchen slowing draining.
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in advantco cooler in kitchen, raw fish stored over Parmesan cheese. Operator remade organized storing raw fish to the lower shelf.
Roach activity present as evidenced by live roaches found. 1. One live roach under triple sink in kitchen. 2. One live roach crawling on wall over preparation table next to stove in kitchen. Manager killed roach, cleaned and sanitized both areas during the inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed operator using Time as a public health for Pikiliz without a time stamp. Operator time stamped 12:30 during the inspection.
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. Observed establishment selling kremas made with milk not bearing the warning label. Advised manager not to sell drink until warning label is placed on packaging. Operator removed from counter.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink.
Ceiling tile missing. Ceiling tile missing over dry storage rack next to stove in kitchen.
Dead roaches on premises. One dead roach on pot cover in kitchen. Operator removed, washed, cleaned and sanitized cover
Faucet/handle missing at plumbing fixture. Hand washing sink at front counter is missing faucet to turn on pipe.
Food storage container/container lid cracked or broken. Bucket cracked containing beef. Operator removed and placed in hotel pan.
Food stored on floor. Observed throughout kitchen, box of plantains, bucket of sugar and bucket of pikiliz stored on floor. Employee elevated during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Dry storage rack next to stove soiled with grease. 2. Behind all equipment in kitchen is soiled with food debris.
Standing water in floor drain/floor drain draining very slowly. Hand wash sink at entrance to kitchen slowing draining.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls soiled with grease.
Oct 28, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.
Oct 27, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
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.
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.
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.
Roach activity present as evidenced by live roaches found. One live roach crawling on floor near entrance door to kitchen.
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, designated hand sink, no paper towels. Operator provided paper towels.
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.
Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.
Dead roaches on premises. Throughout kitchen prep area, storage tables, stove, approximately 10 dead roaches on floor.
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.
Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with drippings from raw meat, and food debris.
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.
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.
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.
Stored food not covered. At kitchen underneath prep table, bag of rice stored uncovered.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen behind steam tables, walls soiled with food debris.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
Floor soiled/has accumulation of debris. At kitchen, floors soiled with food debris.
Food stored on floor. At kitchen, food-oil, washed cut plantains stored on floor.
Plumbing system in disrepair. At front counter, hand sink does not work. At kitchen, hand sink drain slowly.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen, walls soiled with food debris.
Mar 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
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.
Nonfood-grade bags used in direct contact with food. Observed raw fish stored in direct contact with non food grade bag.
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.
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.
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.
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.
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.
Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink.
Jul 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
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.
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.
Toxic substance/chemical improperly stored. Observed all purpose cleaner on shelf next to bottles of vinegar on food storage rack.
Handwash sink used for purposes other than handwashing. Observed took of togo soufflé cups across hand washing sink in kitchen. Employee removed
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.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen operator provided
No soap provided at handwash sink in kitchen. Operator provided
Spray bottle containing toxic bleach substance not labeled.
Ceiling tile missing.
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.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Screen door and outside door
Floor not cleaned when the least amount of food is exposed. Employee sweep.
Food stored on floor. Observed boxes of plantains stored under prep table on floor and next to stove.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of Argus reach in cooler.
Soiled dry wiping cloth in use.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
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.
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.
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+ Ppm operator diluted rechecked 100 Ppm
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
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
No soap provided at handwash sink at front counter.
Bowl or other container with no handle used to dispense food.in bag of rice. Operator removed
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.
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.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Bag of rice on floor in kitchen.
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.
Outer openings of establishment cannot be properly sealed when not in operation. Front entrance door not closing tightly between patrons.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Argus reach in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Observed pork 34F defrosting in a box at room temperature in the kitchen.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - next to freezer.
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
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.
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.
Nonfood-grade bags used in direct contact with food. Bulk Salt stored in non food-grade bag.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area and front counter hand sinks. Operator replaced.
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.
No soap provided at handwash sink. Prep area hand sink. Operator replaced.
Bowl or other container with no handle used to dispense food. Bowl in dry beans and container of salt. Operator removed.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - next to freezer.
Floor soiled/has accumulation of debris. Behind reach in cooler, under and around cooking equipment.
Outer openings not protected with self-closing doors. Front door not tightly closing between customers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.