CREOLE VIBES CATERING
419 S PARRAMORE AVE, Orlando FL 32805
Last inspected Apr 1, 2026 · 6 visits since October 2023
OCT 23
APR 24
DEC 24
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (53F - Cooling). Cooling From yesterday in portion bags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, staff added date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (53F - Cooling). Cooling From yesterday in portion bags.
Handwash sink not accessible for employee use at all times. Utensils in sink next to triple sink. Staff removed items.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Rice, Mac and cheese, beans, and other items. Staff started date marking items removed from freezer on yesterday.
Bowl or other container with no handle used to dispense food. Portion cup used to scoop flour. Staff removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F, Staff placed utensils on the stove to heat.
Feb 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (53F - Cooling). Cooling From yesterday in portion bags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, staff added date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (53F - Cooling). Cooling From yesterday in portion bags.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. Utensils in sink next to triple sink. Staff removed items.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Rice, Mac and cheese, beans, and other items. Staff started date marking items removed from freezer on yesterday.
Bowl or other container with no handle used to dispense food. Portion cup used to scoop flour. Staff removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F, Staff placed utensils on the stove to heat.
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (53F - Cooling). Cooling From yesterday in portion bags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, staff added date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (53F - Cooling). Cooling From yesterday in portion bags.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. Utensils in sink next to triple sink. Staff removed items.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Rice, Mac and cheese, beans, and other items. Staff started date marking items removed from freezer on yesterday.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Portion cup used to scoop flour. Staff removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F, Staff placed utensils on the stove to heat.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice made 4/8 and hogmaws 3/28 at reach in cooler. Operator discarded.
No person in charge present during hours of operation. One new employee on site. Operator arrived during inspection.
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. Emailed form operator printed and had employee sign.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Grease underneath the equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greas and food debris on the side of fryer.
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.