BISTRO CREOLE RESTAURANT INC

Name: BISTRO CREOLE RESTAURANT INC
Address: 7316 SOUTHGATE BLVD, NORTH LAUDERDALE, FL, 33068, US
Rating: 90.8

7316 SOUTHGATE BLVD, NORTH LAUDERDALE, FL 33068

License #1622536

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.8 Grade B / 100

Solid Health Score

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Quick take

BISTRO CREOLE RESTAURANT INC in NORTH LAUDERDALE currently holds an InspectFL Health Score of 90.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 28, 2025. Across those visits, inspectors documented 24 total violations — 7 critical, 7 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Emergency Order Callback Complied
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-36-4] Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.

Emergency order recommended
[06-06-5] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, designated hand sink, no paper towels. Operator provided paper towels.
[36-36-4] Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach crawling on floor near entrance door to kitchen.
[08B-38-4] 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.
[02D-12-1] 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.
[03B-01-6] 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.
[12B-07-4] 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.
[08B-12-5] Stored food not covered. At kitchen underneath prep table, bag of rice stored uncovered.
[12A-13-4] 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.

Administrative complaint recommended
[16-37-1] 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.
[29-08-4] Plumbing system in disrepair. At front counter, hand sink does not work. At kitchen, hand sink drain slowly.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At kitchen, walls soiled with food debris.
[12B-07-4] 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.
[08B-38-4] Food stored on floor. At kitchen, food-oil, washed cut plantains stored on floor.
[01B-04-5] 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.
[03A-02-5] 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.
[41-15-5] 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.
[03F-10-5] 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.
[03B-01-6] 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.
[03D-15-4] 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.

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