Cuisine Creole Bakery
Last inspected: Jan 26, 2026
50
Score
The health department has logged 10 inspections at Cuisine Creole Bakery, the earliest from 2022. Inspectors last stopped by on Jan 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 15 violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited six times.
Compared to other Miami Gardens restaurants (averaging 80), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey (77F - Cold Holding); cooked goat (68F - Cold Holding) from yesterday as per operator, in reach in cooler.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked turkey (77F - Cold Holding); cooked goat (68F - Cold Holding) from yesterday as per operator, in reach in cooler.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by the garbage can. Operator removed it. **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both customers restrooms.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed multiple food cases on walk freezer floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. On both customers bathrooms.
31B-04-4
Basic - Reach-in freezer interior with rust that has pitted the surface.
14-33-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
50
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed snapper (112F - Hot Holding) stored on the steam table for less than 1 hour, as per operator, operator reheated item snapper (167F - Reheating). **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat (72F - Cold Holding); pork (72F - Cold Holding) stored in the flip top reach in cooler for less than 2 hours, operator placed items in another reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaged in food preparation with no manager on duty. Manager arrived during the inspection. **Corrected On-Site**
53A-05-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment.
36-37-5
Basic - Floor tiles missing and/or in disrepair. By the walk in freezer.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed stand up reach in cooler interior soiled.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice, and cornmeal containers with no name label. Operator added names during the inspection. **Corrected On-Site**
02D-01-5
50
Jan 2, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
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 spaghetti (112F - Hot Holding); boiled plantains (104F - Hot Holding) on the steam table for less than 2 hours, as per operator. Items were reheated. Observed turkey in sauce (69F - Hot Holding) stored in the hot holding box for less than 1 hour as per operator. Item was placed to reheat on stove. **Repeat Violation** - From follow-up inspection 2025-01-02: Scrambled eggs (98F - Hot Holding); boiled plantains (104F - Hot Holding) on the steam table for less than 2 hours, as per operator. Items were reheated. **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-02: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed 3 door reach in cooler with standing water inside. - From follow-up inspection 2025-01-02: Observed 3 door reach in cooler with standing water inside. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 3 door reach in cooler with gaskets soiled. Observed fan cover in the wall in cooler with accumulating dust. **Repeat Violation** - From follow-up inspection 2025-01-02: Observed 3 door reach in cooler with gaskets soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2025-01-02: No container installed for catching grease from hood drip tray. **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By the walk in freezer. **Repeat Violation** - From follow-up inspection 2025-01-02: Floor tiles missing and/or in disrepair. By the walk in freezer. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler at the front counter in disrepair. - From follow-up inspection 2025-01-02: Equipment in poor repair. Observed reach in cooler at the front counter in disrepair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaging in food preparation with a hair net but long hair is coming out the net. Hair net is not covered enough on the head. - From follow-up inspection 2025-01-02: Observed employee engaging in food preparation with a hair net but long hair is coming out the net. Hair net is not covered enough on the head. **Time Extended**
13-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment. **Repeat Violation** - From follow-up inspection 2025-01-02: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment. **Time Extended**
36-37-5
58
Dec 26, 2024
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bag over rice on the stove, operator removed. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed front counter Sanitizer Bucket (Chlorine 100+ppm), operator remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti (112F - Hot Holding); boiled plantains (104F - Hot Holding) on the steam table for less than 2 hours, as per operator. Items were reheated. Observed turkey in sauce (69F - Hot Holding) stored in the hot holding box for less than 1 hour as per operator. Item was placed to reheat on stove. **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the store room with accumulated dust.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter.
31B-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.
53B-01-5
Basic - Equipment in poor repair. Observed reach in cooler at the front counter in disrepair.
14-11-5
Basic - Floor area(s) covered with standing water. In the warewashing area. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. By the walk in freezer. **Repeat Violation**
36-17-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the establishment. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warewashing area. **Repeat Violation**
36-32-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaging in food preparation with a hair net but long hair is coming out the net. Hair net is not covered enough on the head.
13-02-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef and pork thawing in room temperature in the warewashing area, no longer frozen.
06-06-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 3 door reach in cooler with gaskets soiled. Observed fan cover in the wall in cooler with accumulating dust. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed 3 door reach in cooler with standing water inside.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
25
Oct 1, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water of 127F at the steam table. **Warning** - From follow-up inspection 2024-07-31: Observed spoons and tongs stored in standing water of 98F at the steam table. **Time Extended** - From follow-up inspection 2024-10-01: Observed spoons and tongs stored in standing water of 98F at the steam table. **Time Extended**
10-05-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager Yvrose Guerrier with an expired certificate on 7/29/24. **Warning** - From follow-up inspection 2024-07-31: Observed manager Yvrose Guerrier with an expired certificate on 7/29/24. **Time Extended** - From follow-up inspection 2024-10-01: Observed manager Yvrose Guerrier with an expired certificate on 7/29/24. **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the dry storage area with rust. **Warning** - From follow-up inspection 2024-07-31: Observed shelves in the dry storage area with rust. **Time Extended** - From follow-up inspection 2024-10-01: Observed shelves in the dry storage area with rust. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. **Warning** - From follow-up inspection 2024-07-31: No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. **Time Extended** - From follow-up inspection 2024-10-01: No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Barbara and Francois hired about 2 years ago. **Warning** - From follow-up inspection 2024-07-31: Observed employees Barbara and Francois hired about 2 years ago. **Time Extended** - From follow-up inspection 2024-10-01: Observed employees Barbara and Francois hired about 2 years ago. **Admin Complaint**
53B-02-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At the front counter. **Warning** - From follow-up inspection 2024-07-31: No soap provided at handwash sink. At the front counter. **Time Extended** - From follow-up inspection 2024-10-01: No soap provided at handwash sink. At the front counter. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-07-31: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended** - From follow-up inspection 2024-10-01: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Observed food prep table with shelves rusted in the kitchen. **Warning** - From follow-up inspection 2024-07-31: Observed food prep table with shelves rusted in the kitchen. **Time Extended** - From follow-up inspection 2024-10-01: Observed food prep table with shelves rusted in the kitchen. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the front counter. **Warning** - From follow-up inspection 2024-07-31: No handwashing sign provided at a hand sink used by food employees. At the front counter. **Time Extended** - From follow-up inspection 2024-10-01: No handwashing sign provided at a hand sink used by food employees. At the front counter. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn. **Warning** - From follow-up inspection 2024-07-31: Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn. **Time Extended** - From follow-up inspection 2024-10-01: Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn. **Time Extended**
14-11-5
43
Jul 31, 2024
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
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 boiled plantain (112F - Hot Holding); fish (108F - Hot Holding); crowfoot's (114F - Hot Holding) stored in the steam table for less than 3 hours, as per operator. Items were placed to be reheated. **Warning** - From follow-up inspection 2024-07-31: Observed boiled plantain (98F - Hot Holding); gizzards in sauce (113F - Hot Holding) stored in the steam table for less than 1 hour, as per operator. Items were placed to be reheated. **Time Extended**
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 turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours. **Warning** - From follow-up inspection 2024-07-31: Observed raw shell egg (44F - Cold Holding) stored in the walk in cooler since last night. **Time Extended**
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 turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours. **Warning** - From follow-up inspection 2024-07-31: Observed raw shell egg (44F - Cold Holding) stored in the walk in cooler since last night. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water of 127F at the steam table. **Warning** - From follow-up inspection 2024-07-31: Observed spoons and tongs stored in standing water of 98F at the steam table. **Time Extended**
10-05-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator. **Warning** - From follow-up inspection 2024-07-31: Observed chicken (44F-47F - Cooling); turkey (45F - Cooling); cowfoot (53F - Cooling); beef (46F - Cooling); goat (44F - Cooling) cooked last night and stored in the walk in cooler, as per operator. **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator. **Warning** - From follow-up inspection 2024-07-31: Observed chicken (44F-47F - Cooling); turkey (45F - Cooling); cowfoot (53F - Cooling); beef (46F - Cooling); goat (44F - Cooling) cooked last night and stored in the walk in cooler, as per operator. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager Yvrose Guerrier with an expired certificate on 7/29/24. **Warning** - From follow-up inspection 2024-07-31: Observed manager Yvrose Guerrier with an expired certificate on 7/29/24. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the dry storage area with rust. **Warning** - From follow-up inspection 2024-07-31: Observed shelves in the dry storage area with rust. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. **Warning** - From follow-up inspection 2024-07-31: No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Barbara and Francois hired about 2 years ago. **Warning** - From follow-up inspection 2024-07-31: Observed employees Barbara and Francois hired about 2 years ago. **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At the front counter. **Warning** - From follow-up inspection 2024-07-31: No soap provided at handwash sink. At the front counter. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair due to water damage in the back storage room. **Warning** - From follow-up inspection 2024-07-31: Ceiling tile in disrepair due to water damage in the back storage room. **Time Extended**
36-32-5
Basic - - From initial inspection : 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 walk in cooler with ambient temperature of 48F. **Warning** - From follow-up inspection 2024-07-31: Observed walk in cooler with ambient temperature of 50F. **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap water in the middle compartment and rinse in the first compartment. Educate employees and operator how to set up 3 compartment properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-31: Observed soap water in the middle compartment and rinse in the first compartment. Educate employees and operator how to set up 3 compartment properly. **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn. **Warning** - From follow-up inspection 2024-07-31: Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the front counter. **Warning** - From follow-up inspection 2024-07-31: No handwashing sign provided at a hand sink used by food employees. At the front counter. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Observed food prep table with shelves rusted in the kitchen. **Warning** - From follow-up inspection 2024-07-31: Observed food prep table with shelves rusted in the kitchen. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-07-31: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
17
Jul 30, 2024
Routine - Food
8 critical violations. 5 major violations. 10 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (46F - Cooling); turkey (47F - Cooling); beef (46F - Cooling); goat (47F - Cooling) stored in the walk in cooler since last night, as per operator. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours. **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm) and Sanitizer Bucket (Chlorine 200+ppm) at the front counter, operator remade Triple Sink (Chlorine 50ppm); Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site** **Warning**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantain (112F - Hot Holding); fish (108F - Hot Holding); crowfoot's (114F - Hot Holding) stored in the steam table for less than 3 hours, as per operator. Items were placed to be reheated. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed turkey (54F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Observed raw shell egg (46F - Cold Holding) stored in the walk in cooler for more than 24 hours. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over beef in the walk in freezer. **Warning**
08A-20-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water of 127F at the steam table. **Warning**
10-05-5
Intermediate - No soap provided at handwash sink. At the front counter. **Warning**
31B-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager Yvrose Guerrier with an expired certificate on 7/29/24. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the dry storage area with rust. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Barbara and Francois hired about 2 years ago. **Warning**
53B-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. At the front counter. **Warning**
31B-04-4
Basic - Observed food prep table with shelves rusted in the kitchen. **Warning**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair due to water damage in the back storage room. **Warning**
36-32-5
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 walk in cooler with ambient temperature of 48F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottles of water stored inside the reach in cooler. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cellphones on top of prep tables and shelves. **Warning**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap water in the middle compartment and rinse in the first compartment. Educate employees and operator how to set up 3 compartment properly. **Corrected On-Site** **Warning**
16-13-5
Basic - Equipment in poor repair. Observed reach in cooler by the front counter in disrepair. Observed gaskets on the walk in freezer torn. **Warning**
14-11-5
Basic - Food stored on floor. Observed cases of chicken, pork, beef and oxtail stored in the walk in freezer. **Warning**
08B-38-4
11
Apr 29, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at the front counter: cooked spaghetti with meat (131F - Hot Holding); cooked liver (121F - Hot Holding). As per operator cooked 1 hour before the inspection. Operator reheated above 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer next to the hand washing sink soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom in front of the walk in cooler. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Restroom in front of the walk in cooler. **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. 3 ceiling tiles by the hoods missing.
36-36-4
Basic - Equipment in poor repair. Two reach in coolers in the kitchen not working.
14-11-5
58
Feb 12, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Food preparation sink has soil/old food residue.
22-35-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area, also at front counter.
21-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several water bottles inside reach in coolers in kitchen area.
12B-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in kitchen area.
31B-04-4
Basic - Floor soiled/has accumulation of debris. Observed under equipment in kitchen area.
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
61
Jul 7, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area. **Repeat Violation**
36-32-5
Basic - Cases of cooking oil, soup base are not stored at least 6 inches off of the storage room floor.
08B-47-4
Basic - Screen in kitchen back door is torn/in poor repair.
35B-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple boxes of raw chicken, raw neck bone beef, and pork are on preparation table being thawed out. Employees placed all poultry and meat in the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Utensils in poor condition. Observed pot used to cook rice, or vegetable is cracked at the top. **Repeat Violation**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen areas. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside deep fryer compartment doors are soiled. **Repeat Violation**
23-03-4
Basic - Floors in the kitchen and back storage room are soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
55
Frequently Asked Questions
When was Cuisine Creole Bakery last inspected?
The most recent health inspection at Cuisine Creole Bakery on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cuisine Creole Bakery?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Cuisine Creole Bakery.
How does Cuisine Creole Bakery compare to other restaurants in Miami Gardens?
Cuisine Creole Bakery most recently scored 50 out of 100, which is lower than the Miami Gardens average of 80.
Has Cuisine Creole Bakery's inspection record improved over time?
Yes. Recent inspections at Cuisine Creole Bakery have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cuisine Creole Bakery 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 Cuisine Creole Bakery inspected?
Based on the inspection history on file, Cuisine Creole Bakery is inspected around three times per year on average.
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