Chef Creole
Last inspected: Dec 9, 2025
74
Score
Chef Creole has been inspected 10 times since 2022. On Dec 9, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around five violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “floor area(s) covered with standing water” is the issue that surfaces most often, recorded three times.
Compared to the broader Miami restaurant scene, this is about average. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose was connected at the time of the inspection.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on the prep table in the kitchen.
12B-07-4
Basic - Floor area(s) covered with standing water. Observed some standing water on the floor.
36-22-4
74
Sep 10, 2025
Food-Licensing Inspection
No violations found.
100
Apr 3, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled across frying station. Employee labeled properly during inspection. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board with cut marks on top of 3 compartment sink. Manager discarded during inspection. **Corrected On-Site**
14-09-4
Basic - Floor area(s) covered with standing water. Observed standing water next frying station.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris on top reach in cooler . Employee cleaned during inspection. **Corrected On-Site**
22-08-4
78
Jan 7, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer in kitchen area with food debris. Operator had employee clean the slicer. **Corrected On-Site**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils sitting in water under 135°F. Operator heated up the water to correct temperature. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath 3 compartment sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizing solution. Operator placed them inside sanitizer solution bucket. **Corrected On-Site**
21-12-4
78
Sep 4, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside flour bin near cook line used as a scoop. Operator discarded. **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near ware wash area and cook line. Operator removed and discarded immediately. **Corrected On-Site**
36-06-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves at the steam table. Operator discarded. **Corrected On-Site**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at prep station with. It marks and no longer cleanable. Operator discarded. **Corrected On-Site**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water near cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located near prep station with soiled interior. Operator wiped down immediately. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filter soiled. Operator wiped down immediately. **Corrected On-Site**
23-03-4
70
May 9, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water with no label. Operator labeled immediately. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line food-contact shelves. Observed card board used to line food contact shelves near steam table. Operator removed immediately. **Corrected On-Site**
14-05-4
Basic - Floor area(s) covered with standing water. Observed accumulation of standing water near cook line. Operator moped immediately. **Corrected On-Site**
36-22-4
Basic - Walk-in freezer shelves with rust that has pitted the surface. Operator had employees remove product from walk in freezer, discarded old shelves, and installed a brand new rack with shelves. **Corrected On-Site**
14-17-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near ware wash are and cook line. Operator removed and discarded immediately. **Corrected On-Site**
36-06-4
74
Oct 10, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade next to cook line soiled.
22-02-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler. Operator removed immediately. **Corrected On-Site**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board next to reach in cooler near steam table with cut marks and no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cook line with no hair restraint. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers with rims containing water at dry rack area near mop sink.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed white cutting boards stained at kitchen prep coolers. Observed fan covers inside walk in cooler soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution near cook line. Operator removed immediately. **Corrected On-Site**
21-12-4
67
Aug 30, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Mar 21, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Observed some food handler training expired March 2023.
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Located at the back. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside sauce. Operator removed it. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee's purse stored on the preparation table. Employee removed it. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
74
Oct 26, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
52
Frequently Asked Questions
When was Chef Creole last inspected?
The most recent health inspection at Chef Creole on file is from Dec 9, 2025. The public record contains 10 inspections in total.
What is the most common violation at Chef Creole?
Across the inspection record, “floor area(s) covered with standing water” has been cited three times, more than any other issue at Chef Creole.
How does Chef Creole compare to other restaurants in Miami?
Chef Creole most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Chef Creole's inspection record improved over time?
Yes. Recent inspections at Chef Creole have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chef Creole means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chef Creole inspected?
Based on the inspection history on file, Chef Creole is inspected around three times per year on average.
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