Bistro Creole
Last inspected: Mar 31, 2026
47
Score
Inspectors have visited Bistro Creole 13 times, with records going back to 2022. On Mar 31, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“No chemical test kit provided when using sanitizer” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 78, which Bistro Creole's 47 doesn't quite reach. This restaurant has more on its record than most do.
13
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Mar 9, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. In dry storage area. **Warning** - From follow-up inspection 2026-02-28: Observed same. **Time Extended** - From follow-up inspection 2026-03-09: Observed same. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of establishment has a gap to the surface. **Warning** - From follow-up inspection 2026-02-28: Observed same. **Time Extended** - From follow-up inspection 2026-03-09: Observed same. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Missing in employee restroom. **Warning** - From follow-up inspection 2026-02-28: Missing in employee restroom. **Time Extended** - From follow-up inspection 2026-03-09: Observed same. **Time Extended**
31B-04-4
86
Feb 28, 2026
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Three compartment sink no hot water . Water reading 80F. **Warning** - From follow-up inspection 2026-02-28: Three compartment sink no hot water . Water reading 80F **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2026-02-28: Observed same. **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-02-28: Observed same .**Time Extended** **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink no hot water . Water reading 80F. In employee restroom. Water reading 80F. **Warning** - From follow-up inspection 2026-02-28: Hand wash sink no hot water . Water reading 80F. In employee restroom. Water reading 80F. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling tile missing. In dry storage area. **Warning** - From follow-up inspection 2026-02-28: Observed same. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of establishment has a gap to the surface. **Warning** - From follow-up inspection 2026-02-28: Observed same. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Missing in employee restroom. **Warning** - From follow-up inspection 2026-02-28: Missing in employee restroom. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under hand wash sink next to triple sink leaking. **Warning** - From follow-up inspection 2026-02-28: Observed same. **Time Extended**
29-11-4
55
Feb 27, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
32
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
May 8, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in kitchen **Warning** - From follow-up inspection 2025-05-08: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In kitchen **Warning** - From follow-up inspection 2025-05-08: From follow-up inspection 05/08/2025 not compiled **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf on above stove soiled with grease, food debris, dirt, slime or dust. **Warning** - From follow-up inspection 2025-05-08: From follow-up inspection 05/08/2025 not compiled **Time Extended**
23-03-4
86
May 7, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (85F - Cooling); cooked chicken (55F - Cooling); cooked porked (55-59F - Cooling) in cover plastic containers per operator prepared last night and held in cooler overnight. See stop sale **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed can of tomato paste dented. **Warning**
01B-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed banana and green onions in contact with t shirt bags. Employee removed and placed in food grade bags. **Corrected On-Site** **Warning**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked turkey (85F - Cooling); cooked chicken (55F - Cooling); cooked porked (55-59F - Cooling) in cover plastic containers per operator prepared last night and held in cooler overnight. **Warning**
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Employee bathroom **Warning**
31B-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. Observed dented can of tomato paste on storeroom shelf **Warning**
08B-20-4
Basic - Dead roaches on premises. Observed 4 dead roaches behind freezer chest in hallway. Observed 7 dead roaches in storage room Observed 3 dead roaches on the floor in hallway **Warning**
35A-03-4
Basic - Floor tiles missing and/or in disrepair. In kitchen **Warning**
36-17-5
Basic - Food stored on floor. Observed bag of dried red beans,containers of cooking oil and plastic gallons of vinegar stored on the floor in the hallway. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touch with dried beans **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf on above stove soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Observed at hand washing sink in kitchen water leaking from pipe on the floor in kitchen. **Warning**
29-08-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed raw turkey and raw chicken not maintained frozen solid in a reach in freezer chest. **Warning**
03A-05-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Padela unit. **Warning**
05-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in kitchen **Warning**
36-32-5
22
Mar 5, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Jul 15, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
Dec 27, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Oct 23, 2023
Routine - Food
No violations found.
100
Jun 19, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Nov 15, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked turkey in reach in freezer in kitchen. Operator stored correctly. Reviewed proper storage with operator. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickled cabbage slaw 80°F-88°F on counter top in kitchen across from stove top. Operator moved to cooler. **Corrected On-Site**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine solution 400 ppm, at kitchen by 3 compartment sink. Operator added water to solution Chlorine 200ppm. **Corrected On-Site**
41-18-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided operator with some until operator purchases more.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee clothing on bags of rice stored in storage room.
40-06-5
Basic - Food stored on floor. Observed containers of to go cup lids stored directly on floor in storage room.
08B-38-4
52
Frequently Asked Questions
When was Bistro Creole last inspected?
The most recent health inspection at Bistro Creole on file is from Mar 31, 2026. The public record contains 13 inspections in total.
What is the most common violation at Bistro Creole?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Bistro Creole.
How does Bistro Creole compare to other restaurants in Sunrise?
Bistro Creole most recently scored 47 out of 100, which is lower than the Sunrise average of 78.
Has Bistro Creole's inspection record improved over time?
Results have been roughly steady. Inspections at Bistro Creole have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bistro Creole means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bistro Creole inspected?
Based on the inspection history on file, Bistro Creole is inspected around four times per year on average.
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