Gourmet Creole Restaurant
Last inspected: Dec 10, 2025
30
Score
Inspectors have visited Gourmet Creole Restaurant 12 times, with records going back to 2022. On Dec 10, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited four times.
By comparison, the average Orlando facility scores 79, putting Gourmet Creole Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
Aug 4, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Admin Complaint** - From follow-up inspection 2025-08-04: **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Admin Complaint**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout facility. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
31B-02-4
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. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
33-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Above hws at front service counter. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots , pans and old equipment per operator not in use. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
33-31-5
33
Jun 10, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout facility. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
31B-02-4
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. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
33-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Above hws at front service counter. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots , pans and old equipment per operator not in use. **Warning** - From follow-up inspection 2025-05-29: **Time Extended** - From follow-up inspection 2025-06-10: **Time Extended**
33-31-5
33
May 29, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout facility. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
31B-02-4
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. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. Provided to employee. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hws at front service counter not operational. **Warning** - From follow-up inspection 2025-05-29: Per operator maintenance ticket to fix hws scheduled **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots , pans and old equipment per operator not in use. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
33-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Above hws at front service counter. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2025-05-29: **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
23-03-4
29
May 21, 2025
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter. **Warning**
08A-04-5
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 to employee. **Warning**
11-27-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout facility. **Warning**
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. **Warning**
53B-01-5
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. Provided to employee. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked. **Warning**
02C-02-5
Basic - Plumbing system in disrepair. Hws at front service counter not operational. **Warning**
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. **Warning**
23-03-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Hole in or other damage to wall. Above hws at front service counter. **Warning**
36-24-5
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. **Warning**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor. **Warning**
33-08-4
Basic - Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots , pans and old equipment per operator not in use. **Warning**
33-31-5
26
Nov 22, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Apr 18, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bag used on cooked rice. **Corrected On-Site**
14-31-5
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 operator with handout.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Duct tape used to repair nonfood-contact surface. Hot holding table at front counter.
14-71-4
Basic - Floor tiles missing and/or in disrepair. Ware wash area.
36-17-5
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in kitchen area.
38-12-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster. **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sinks. Provided operator 2 handwashing signs. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Unnecessary items/unused equipment on the premises. Stand up reach in cooler in dining room non operational.
33-31-5
43
Nov 7, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed, **Warning** - From follow-up inspection 2023-11-07: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grease build up. **Warning** - From follow-up inspection 2023-11-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up. **Warning** - From follow-up inspection 2023-11-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer on front line. **Warning** - From follow-up inspection 2023-11-07: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above server line blue tarp covering damage. **Warning** - From follow-up inspection 2023-11-07: **Time Extended**
36-32-5
74
May 31, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
58
Nov 30, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in kitchen. Operator coached employee on proper hand washing **Corrective Action Taken**
12A-10-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. In kitchen.
12A-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan in handsink behind front counter. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter and in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. Behind front counter
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen near handsink
36-27-5
50
Jul 27, 2022
Complaint Partial
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2022-07-27: **Admin Complaint**
50-17-2
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2022-07-27: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** - From follow-up inspection 2022-07-27: Not closing **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach- in freezer gasket in disrepair. Freezer door will not close. - From follow-up inspection 2022-07-27: **Time Extended**
14-11-5
70
Jul 26, 2022
Complaint Partial
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 63F cold holding
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Nonfood-grade hose conveying potable water.
29-04-4
High Priority - Establishment operating with no potable running water.
27-12-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink with green hose.
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. manager added towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No running water at three-compartment sink.
27-09-4
Intermediate - No soap provided at handwash sink. manager added soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Employee eating in a food preparation or other restricted area. Staff
12B-02-4
Basic - Equipment in poor repair. Reach- in freezer gasket in disrepair. Freezer door will not close.
14-11-5
26
Frequently Asked Questions
When was Gourmet Creole Restaurant last inspected?
The most recent health inspection at Gourmet Creole Restaurant on file is from Dec 10, 2025. The public record contains 12 inspections in total.
What is the most common violation at Gourmet Creole Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Gourmet Creole Restaurant.
How does Gourmet Creole Restaurant compare to other restaurants in Orlando?
Gourmet Creole Restaurant most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Gourmet Creole Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Gourmet Creole Restaurant have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gourmet Creole Restaurant 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 Gourmet Creole Restaurant inspected?
Based on the inspection history on file, Gourmet Creole Restaurant is inspected around four times per year on average.
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