International Food Creations
Last inspected: Nov 12, 2025
86
Score
International Food Creations appears in inspection records eight times, starting in 2023. The most recent visit was on Nov 12, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to three violations.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up five times.
Compared to the broader Smithfield restaurant scene, where the average is 78, this is a stronger showing. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Proper eating, tasting, drinking, or tobacco product use
(corrected on site)
Inspector notes: Employee observed eating while preparing food.
3-301.12
86
Nov 14, 2024
Re-Inspection
No violations found.
100
Oct 28, 2024
Routine
1 critical violation. 3 major violations. 4 minor violations. 5 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Imitation crab was observed held at 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Discussed placing food in pans actually inside the unit, not on top of covered containers. Disposed.
3-501.16(A)
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (mandolin and vegetable peeler) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Chicken was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Disposed.
3-501.17
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in freezer. Food must be stored at least 6 inches above the floor. Discussed additional walk in freezer space with AVI manager.
3-305.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of food residue, and other debris.
4-602.13
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the ( ) area.
4-903.11(A)
52
Dec 19, 2023
Re-Inspection
No violations found.
100
Nov 28, 2023
Re-Inspection
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sushi was observed held at 60 degrees Fahrenheit in open air case for retail. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was removed for sale to cool in freezer.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Orange Chicken bowls were observed held at 124-129 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Orange Chicken was voluntarily disposed of by the PIC. Rice was reheated to 165 degrees Fahrenheit.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
67
Nov 21, 2023
Re-Inspection
No violations found.
100
Nov 7, 2023
Routine
3 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked Broccoli and Carrots were observed held at 67 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per staff, food was cooked around 9:30 AM this day. Foods were voluntarily disposed of by the PIC.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: The pre-flush spray hose at the 3 bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sushi was observed held at 50-59 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sushi was placed into freezer to blast chill food.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Tuna was observed with packaging still intact. ROP seafood must be opened prior to thawing. Tuna temping at 38 degrees Fahrenheit, packaging opened during time of inspection.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed during time of inspection. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
50
Sep 6, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was International Food Creations last inspected?
The most recent health inspection at International Food Creations on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at International Food Creations?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at International Food Creations.
How does International Food Creations compare to other restaurants in Smithfield?
International Food Creations most recently scored 86 out of 100, which is higher than the Smithfield average of 78.
Has International Food Creations' inspection record improved over time?
No. Recent inspections at International Food Creations have averaged around three violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at International Food Creations 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 International Food Creations inspected?
Based on the inspection history on file, International Food Creations is inspected around four times per year on average.
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