Chef Creole
Last inspected: Mar 4, 2026
100
Score
Public records show 14 inspections at Chef Creole stretching back to 2022. Chef Creole was last inspected on Mar 4, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about five violations before that.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited four times.
Among Miami restaurants, the typical score is 74; Chef Creole is comfortably above that bar. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
No violations found.
100
Feb 26, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Observed no hot water in the establishment reached 74 F for five minutes. - From follow-up inspection 2026-02-19: Hot water supply not maintained during peak periods. Observed no hot water in the establishment reached 73 F for five minutes. **Time Extended** - From follow-up inspection 2026-02-26: Operator waiting for new water heater **Time Extended**
27-18-4
90
Feb 19, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Observed no hot water in the establishment reached 74 F for five minutes. - From follow-up inspection 2026-02-19: Hot water supply not maintained during peak periods. Observed no hot water in the establishment reached 73 F for five minutes. **Time Extended**
27-18-4
90
Feb 18, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork (56 F - Cold Holding) according to operator stored in four doors cooler since this morning.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork (56 F - Cold Holding) according to operator stored in four doors cooler since this morning.
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Angola Sejour expired 01/04/26, Taby Lin 01/07/26, Anna Joachin 12/03/25,Nelson Coronel Villa 02/10/26
53B-05-5
Intermediate - Hot water supply not maintained during peak periods. Observed no hot water in the establishment reached 74 F for five minutes.
27-18-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed kitchen four doors cooler ambient temperature 66 F
14-74-7
Basic - Equipment in poor repair. Observed kitchen four doors cooler ambient temperature 66 F
14-11-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle inside of the ice machine touching the ice.
10-08-5
52
Aug 26, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Hole in or other damage to wall. Observed wall in disrepair by the entrance of the kitchen.
36-24-5
Basic - Reuse of single-service or single-use articles. Observed containers of single-use of garlic, dressings, being reuse with marinated chicken.
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the mop sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
78
Jan 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Observed no hot water throughout the establishment, water running for more than 5 minutes at 76 F. - From follow-up inspection 2025-01-10: Observed no hot water throughout the establishment, operator waiting for technician with parts **Time Extended** - From follow-up inspection 2025-01-15: Observed no hot water throughout the establishment, according to operator they waiting for a new water heater. **Admin Complaint**
27-18-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by the three compartment sink. - From follow-up inspection 2025-01-10: Observed ceiling tiles soiled by the three compartment sink. **Time Extended** - From follow-up inspection 2025-01-15: Observed ceiling tiles soiled by the three compartment sink **Time Extended**
36-34-5
86
Jan 10, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Observed no hot water throughout the establishment, water running for more than 5 minutes at 76 F. - From follow-up inspection 2025-01-10: Observed no hot water throughout the establishment, operator waiting for technician with parts **Time Extended**
27-18-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by the three compartment sink. - From follow-up inspection 2025-01-10: Observed ceiling tiles soiled by the three compartment sink. **Time Extended**
36-34-5
86
Jan 7, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Hot water supply not maintained during peak periods. Observed no hot water throughout the establishment, water running for more than 5 minutes at 76 F.
27-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by the three compartment sink.
36-34-5
86
Jul 22, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
70
Feb 1, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container inside hand washingsink **Repeat Violation**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a drink cup inside of the reach in cooler. Manager discarded it. **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
74
Nov 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine no in use. **Repeat Violation** - From follow-up inspection 2023-11-27: Equipment in poor repair. Ice machine no in use. **Time Extended**
14-11-5
95
Sep 20, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket inside of front counter hand washing.
31A-11-4
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. For all employees.
11-26-1
Basic - Equipment in poor repair. Ice machine no in use. **Repeat Violation**
14-11-5
Basic - Reuse of single-service or single-use articles. Observed single-service containers of spices reuse with marinated chicken.. **Repeat Violation**
25-32-4
74
Apr 10, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the front counter area hand washing sink.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back area. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Observed hot holding unit gasket in disrepair located at the back area.
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Reuse of single-service or single-use articles. Observed single-service containers of spices reuse with marinated chicken.
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
70
Sep 22, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back area. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed cases of soybean oil stored on the floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under charbroiled grill.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
78
Frequently Asked Questions
When was Chef Creole last inspected?
The most recent health inspection at Chef Creole on file is from Mar 4, 2026. The public record contains 14 inspections in total.
What is the most common violation at Chef Creole?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Chef Creole.
How does Chef Creole compare to other restaurants in Miami?
Chef Creole most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has Chef Creole's inspection record improved over time?
Yes. Recent inspections at Chef Creole have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Creole 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 inspected?
Based on the inspection history on file, Chef Creole is inspected around four times per year on average.
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