BISTRO CREOLE RESTAURANT INC
7316 SOUTHGATE BLVD · NORTH LAUDERDALE · Broward County · FL 33068
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-13-4High 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-25-4High 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-17-6High 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-05-4High Priority – Roach activity present as evidenced by live roaches found. One live roach crawling on floor near entrance door to kitchen.
03A-02-5High 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-01-6High 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.
Intermediate 3
02D-12-1Intermediate – 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.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
31B-02-4Intermediate – 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**
Basic 10
36-06-4Basic – 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.
36-36-4Basic – Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.
35A-03-4Basic – Dead roaches on premises. Throughout kitchen prep area, storage tables, stove, approximately 10 dead roaches on floor.
12B-07-4Basic – 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**
36-73-4Basic – Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with drippings from raw meat, and food debris. **Repeat Violation**
08B-19-4Basic – 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-38-4Basic – 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**
06-06-5Basic – 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-12-5Basic – Stored food not covered. At kitchen underneath prep table, bag of rice stored uncovered.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. At kitchen behind steam tables, walls soiled with food debris. **Repeat Violation**
Inspector observations synchronized from DBPR on August 10, 2026 2:17 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.