Chef Creole # 4
Last inspected: Mar 11, 2026
78
Score
Inspectors have visited Chef Creole # 4 eight times, with records going back to 2022. Inspectors last stopped by on Mar 11, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
When inspectors have written things up, “unsealed concrete floor in food preparation” has been the most frequent reason, cited five times.
Compared to the broader Miami Gardens restaurant scene, this is about average. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Floor area(s) covered with standing water. Kitchen area, by the ice machine, and the back storage area. **Repeat Violation**
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the three compartment sink.
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on the flip top reach in cooler. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
78
Sep 15, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch (50F - Cold Holding) stored in the reach in cooler less than 30 minutes, as per operator. Operator added ice to item.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold like substance.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Floor area(s) covered with standing water. In the kitchen. **Repeat Violation**
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed cracked containers in the kitchen.
14-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By microwave.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor in the kitchen with mold like substance.
36-10-4
55
Mar 10, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed black container with flour with no name label. - From follow-up inspection 2025-01-03: Observed black container with flour with no name label. **Time Extended** - From follow-up inspection 2025-03-10: Observed black container with flour with no name label. **Time Extended**
02D-02-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-01-03: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Time Extended** - From follow-up inspection 2025-03-10: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed Front handwashing sink with pipes leaking. - From follow-up inspection 2025-01-03: Observed Front handwashing sink with pipes leaking. **Time Extended** - From follow-up inspection 2025-03-10: Observed Front handwashing sink with pipes leaking. **Time Extended**
29-11-4
82
Jan 3, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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. Observed Caesar with no employee training. - From follow-up inspection 2025-01-03: Observed Caesar with no employee training. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed black container with flour with no name label. - From follow-up inspection 2025-01-03: Observed black container with flour with no name label. **Time Extended**
02D-02-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed Front handwashing sink with pipes leaking. - From follow-up inspection 2025-01-03: Observed Front handwashing sink with pipes leaking. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-01-03: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Time Extended**
36-02-5
74
Jan 2, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed conch in sauce (121F - Hot Holding/reheated 155F) stored on the steam table. Items were reheated again. **Corrective Action Taken**
03E-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed conch in sauce (121F - Hot Holding/reheated 155F); white rice (130F - Hot Holding/reheated 173F); red beans (127F - Hot Holding) stored on the steam table for less than 1 hours, as per operator. Items were reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Packaged food not labeled as specified by law. Observed black container with flour with no name label.
02D-02-4
Intermediate - 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. Observed Caesar with no employee training.
53B-01-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Floor area(s) covered with standing water. Throughout the wearwadhing area. **Repeat Violation**
36-22-4
Basic - Water leaking from pipe and/or faucet/handle. Observed Front handwashing sink with pipes leaking.
29-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
50
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
39
Jan 22, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Floors not maintained smooth and durable. Located in walk in freezer.
36-11-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area.
38-07-4
Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor in dry storage area.
25-05-4
67
Dec 19, 2022
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen, by the microwave: fried chicken wings (99-102F - Hot Holding). As per operator, cooked 45 minutes before the inspection. Operator reheated to 187F.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. By the back door.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter: buckets and towels stored inside the hand washing sink.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers conch salad, not identified on the menu. Observed operator mark all menus during the inspection. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA: Mona Lobin, expired 02/26/22; Manouka Jeromes, expired 6/30/22
53B-14-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
53B-09-4
Basic - Hole in or other damage to wall by the entrance from the front counter to the kitchen by the three compartment sink.
36-24-5
Basic - Ice buildup in walk-in freezer floor.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans inside the walk in cooler with accumulation of dust. **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. By the mop sink: 2 not in use grease fryers on the premises
33-31-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on a prep table by the small ice machine.
24-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above the fry station, 4 ceiling tiles with water stains. **Repeat Violation**
36-32-5
26
Frequently Asked Questions
When was Chef Creole # 4 last inspected?
The most recent health inspection at Chef Creole # 4 on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Chef Creole # 4?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited five times, more than any other issue at Chef Creole # 4.
How does Chef Creole # 4 compare to other restaurants in Miami Gardens?
Chef Creole # 4 most recently scored 78 out of 100, which is about the same as the Miami Gardens average of 80.
Has Chef Creole # 4's inspection record improved over time?
Yes. Recent inspections at Chef Creole # 4 have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Creole # 4 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 Chef Creole # 4 inspected?
Based on the inspection history on file, Chef Creole # 4 is inspected around two times per year on average.
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