Cuisine Creole
Last inspected: Jan 30, 2026
82
Score
Across the available record, Cuisine Creole has 10 inspections on file, the first dated 2022. The most recent visit was on Jan 30, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “reach-in cooler interior/shelves have accumulation” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average North Miami Beach restaurant scores 72. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents soiled in kitchen area.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build inside reach in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers interior soiled
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
21-12-4
82
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed tostones in direct contact with non food grade bag inside reach in freezer.
14-86-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork held for more than 24/hrs not date marked.
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom. Inside employee restroom.
32-12-6
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by reach in cooler in kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the reach in cooler.
21-12-4
61
Apr 3, 2025
Complaint Full
8 minor violations.
View 8 violations
Basic - Cloth used as a food-contact surface.
21-05-5
Basic - Equipment in poor repair. Reach in cooler ambient temperature 70°F reach in cooler empty.
14-11-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. No lightbulbs on hood system.
38-11-4
Basic - Floor not cleaned when the least amount of food is exposed. Food debris under cooking equipments.
36-01-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven. **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning. Observed clear containers with old labels.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food de inside reach in cooler.
22-16-4
67
Jan 30, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: turkey, pasta, rice and pork held for more than 24/hrs without date marked inside walk in cooler. **Warning**
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven. **Repeat Violation** **Warning**
22-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Food debris inside reach in freezers. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. **Warning**
14-17-4
64
Jul 22, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 27, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Poster was provided to operator **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork held for more than 24/hrs without date marked inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven
22-08-4
78
Sep 13, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 11, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
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. Form was provided to operator **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Reach in cooler in disrepair (no food items in it)
14-11-5
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled
23-03-4
70
Nov 21, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked: chicken, pork, goat held for more than 24/hrs without date marked inside walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside oven
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of preparation table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers with food inside walk in cooler
02D-01-5
67
Jul 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cuisine Creole last inspected?
The most recent health inspection at Cuisine Creole on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cuisine Creole?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Cuisine Creole.
How does Cuisine Creole compare to other restaurants in North Miami Beach?
Cuisine Creole most recently scored 82 out of 100, which is higher than the North Miami Beach average of 72.
Has Cuisine Creole's inspection record improved over time?
Results have been roughly steady. Inspections at Cuisine Creole have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cuisine 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 Cuisine Creole inspected?
Based on the inspection history on file, Cuisine Creole is inspected around three times per year on average.
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