Bistro Creole Restaurant
Last inspected: Oct 28, 2025
86
Score
The health department has logged 11 inspections at Bistro Creole Restaurant, the earliest from 2022. The most recent report on file is from Oct 28, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The most common issue across all inspections has been “employee personal items stored”, showing up four times.
That puts the facility ahead of the local pack: the average North Lauderdale restaurant scores 76. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2025-10-28: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing at kitchen above entrance door. - From follow-up inspection 2025-10-28: **Time Extended**
36-36-4
86
Oct 27, 2025
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
18
Aug 19, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
27
Mar 28, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-03-28: Still observed. **Admin Complaint**
22-45-4
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-03-28: Observed in kitchen, fried chicken (115F - Hot Holding); fried goat (156F - Hot Holding); bean sauce (158F - Hot Holding); pressed plantains (138F - Hot Holding) **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-03-28: Observed in reach-in cooler, cooked pork (52F - Cold Holding); cooked goat (67F - Cold Holding) **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-03-28: High Priority - 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 (52F - Cold Holding); cooked goat (67 F - 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
01B-02-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink. **Warning** - From follow-up inspection 2025-03-28: Observed case of turkey neck stored on floor next to three compartment sink.
08B-38-4
52
Mar 27, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish stored in direct contact with non food grade bag. **Warning**
14-31-5
High Priority - 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. **Warning**
03B-01-6
High Priority - 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. **Warning**
22-45-4
High Priority - 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. **Warning**
08A-05-6
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink. **Warning**
08B-38-4
37
Jul 11, 2024
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
26
Feb 29, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High 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. Explained to operator explain to employee hand washing procedures. **Corrected On-Site**
12A-25-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+ Ppm operator diluted rechecked 100 Ppm
41-27-4
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at front counter.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food.in bag of rice. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork 34F defrosting in a box at room temperature in the kitchen.
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Argus reach in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Front entrance door not closing tightly between patrons.
35B-04-4
Basic - 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.
23-03-4
Basic - Food stored on floor. Bag of rice on floor in kitchen.
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - 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. **Corrected On-Site**
12B-07-4
26
Oct 13, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system. **Warning** - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas. **Warning** - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - next to freezer. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
40-06-5
86
Oct 12, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Bulk Salt stored in non food-grade bag. **Warning**
14-31-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-6
High 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. Employee handled soiled dishes then began to prepare cooked plantains without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - No soap provided at handwash sink. Prep area hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area and front counter hand sinks. Operator replaced. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - 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. **Corrected On-Site** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in dry beans and container of salt. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - 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. **Warning**
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas. **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - next to freezer. **Repeat Violation** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Behind reach in cooler, under and around cooking equipment. **Warning**
36-73-4
Basic - Outer openings not protected with self-closing doors. Front door not tightly closing between customers. **Warning**
35B-03-4
22
Oct 13, 2022
Complaint Full
No violations found.
100
Sep 7, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Bistro Creole Restaurant last inspected?
The most recent health inspection at Bistro Creole Restaurant on file is from Oct 28, 2025. The public record contains 11 inspections in total.
What is the most common violation at Bistro Creole Restaurant?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Bistro Creole Restaurant.
How does Bistro Creole Restaurant compare to other restaurants in North Lauderdale?
Bistro Creole Restaurant most recently scored 86 out of 100, which is higher than the North Lauderdale average of 76.
Has Bistro Creole Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bistro Creole Restaurant have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bistro Creole Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bistro Creole Restaurant inspected?
Based on the inspection history on file, Bistro Creole Restaurant is inspected around four times per year on average.
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