CUISINE CREOLE BAKERY
20725 27 NW 2 AVE, Miami Gardens FL 33169 · (305)454-9375
Last inspected Jan 26, 2026 · 9 visits since February 2024
APR 24
JUL 24
DEC 24
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019022880 | Jan 25, 2019 | Jun 27, 2019 | $300 |
| 1--2017019876 | Apr 19, 2017 | Jun 28, 2017 | $400 |
Inspection history
9 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked turkey (77F - Cold Holding); cooked goat (68F - Cold Holding) from yesterday as per operator, in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey (77F - Cold Holding); cooked goat (68F - Cold Holding) from yesterday as per operator, in reach in cooler.
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by the garbage can. Operator removed it.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both customers restrooms.
Show the remaining 5 findings ▾
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed multiple food cases on walk freezer floor.
No handwashing sign provided at a hand sink used by food employees. On both customers bathrooms.
Reach-in freezer interior with rust that has pitted the surface.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat (72F - Cold Holding); pork (72F - Cold Holding) stored in the flip top reach in cooler for less than 2 hours, operator placed items in another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed snapper (112F - Hot Holding) stored on the steam table for less than 1 hour, as per operator, operator reheated item snapper (167F - Reheating).
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/ Observed 4 employees engaged in food preparation with no manager on duty. Manager arrived during the inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment.
Floor tiles missing and/or in disrepair. By the walk in freezer.
Ice buildup in walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed stand up reach in cooler interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed rice, and cornmeal containers with no name label. Operator added names during the inspection.
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti (112F - Hot Holding); boiled plantains (104F - Hot Holding) on the steam table for less than 2 hours, as per operator. Items were reheated. Observed turkey in sauce (69F - Hot Holding) stored in the hot holding box for less than 1 hour as per operator. Item was placed to reheat on stove.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaging in food preparation with a hair net but long hair is coming out the net. Hair net is not covered enough on the head.
Equipment in poor repair. Observed reach in cooler at the front counter in disrepair.
Floor tiles missing and/or in disrepair. By the walk in freezer.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 3 door reach in cooler with gaskets soiled. Observed fan cover in the wall in cooler with accumulating dust.
Standing water in bottom of reach-in-cooler. Observed 3 door reach in cooler with standing water inside.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Observed thank you bag over rice on the stove, operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti (112F - Hot Holding); boiled plantains (104F - Hot Holding) on the steam table for less than 2 hours, as per operator. Items were reheated. Observed turkey in sauce (69F - Hot Holding) stored in the hot holding box for less than 1 hour as per operator. Item was placed to reheat on stove.
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. Observed front counter Sanitizer Bucket (Chlorine 100+ppm), operator remade Sanitizer Bucket (Chlorine 100ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the store room with accumulated dust.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter.
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment.
Ceiling/ceiling tile shows damage or is in disrepair. Warewashing area.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaging in food preparation with a hair net but long hair is coming out the net. Hair net is not covered enough on the head.
Equipment in poor repair. Observed reach in cooler at the front counter in disrepair.
Floor area(s) covered with standing water. In the warewashing area.
Floor tiles missing and/or in disrepair. By the walk in freezer.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef and pork thawing in room temperature in the warewashing area, no longer frozen.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 3 door reach in cooler with gaskets soiled. Observed fan cover in the wall in cooler with accumulating dust.
Standing water in bottom of reach-in-cooler. Observed 3 door reach in cooler with standing water inside.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water of 127F at the steam table.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager Yvrose Guerrier with an expired certificate on 7/29/24.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the dry storage area with rust.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Barbara and Francois hired about 2 years ago.
No soap provided at handwash sink. At the front counter.
Equipment in poor repair. Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn.
No handwashing sign provided at a hand sink used by food employees. At the front counter.
Observed food prep table with shelves rusted in the kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water of 127F at the steam table.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantain (112F - Hot Holding); fish (108F - Hot Holding); crowfoot's (114F - Hot Holding) stored in the steam table for less than 3 hours, as per operator. Items were placed to be reheated.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager Yvrose Guerrier with an expired certificate on 7/29/24.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the dry storage area with rust.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Barbara and Francois hired about 2 years ago.
No soap provided at handwash sink. At the front counter.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair due to water damage in the back storage room.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 48F.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap water in the middle compartment and rinse in the first compartment. Educate employees and operator how to set up 3 compartment properly.
Equipment in poor repair. Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn.
No handwashing sign provided at a hand sink used by food employees. At the front counter.
Observed food prep table with shelves rusted in the kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water of 127F at the steam table.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over beef in the walk in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantain (112F - Hot Holding); fish (108F - Hot Holding); crowfoot's (114F - Hot Holding) stored in the steam table for less than 3 hours, as per operator. Items were placed to be reheated.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm) and Sanitizer Bucket (Chlorine 200+ppm) at the front counter, operator remade Triple Sink (Chlorine 50ppm); Sanitizer Bucket (Chlorine 50ppm).
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager Yvrose Guerrier with an expired certificate on 7/29/24.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the dry storage area with rust.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Barbara and Francois hired about 2 years ago.
No soap provided at handwash sink. At the front counter.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair due to water damage in the back storage room.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 48F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottles of water stored inside the reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cellphones on top of prep tables and shelves.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap water in the middle compartment and rinse in the first compartment. Educate employees and operator how to set up 3 compartment properly.
Equipment in poor repair. Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn.
Food stored on floor. Observed cases of chicken, pork, beef and oxtail stored in the walk in freezer.
No handwashing sign provided at a hand sink used by food employees. At the front counter.
Observed food prep table with shelves rusted in the kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at the front counter: cooked spaghetti with meat (131F - Hot Holding); cooked liver (121F - Hot Holding). As per operator cooked 1 hour before the inspection. Operator reheated above 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer next to the hand washing sink soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Restroom in front of the walk in cooler.
No soap provided at handwash sink. Restroom in front of the walk in cooler.
Ceiling tile missing. 3 ceiling tiles by the hoods missing.
Equipment in poor repair. Two reach in coolers in the kitchen not working.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Food preparation sink has soil/old food residue.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Floor soiled/has accumulation of debris. Observed under equipment in kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed in kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several water bottles inside reach in coolers in kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area, also at front counter.
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.