International Food Creations
Last inspected: Dec 3, 2025
78
Score
Across the available record, International Food Creations has three inspections on file, the first dated 2025. The most recent visit was on Dec 3, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around two violations compared to roughly eight violations earlier on.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Smithfield restaurant scene, this is about average. Taken together, the history is a positive one.
3
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Sushi observed held at 44-58 degrees Fahrenheit in the display case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sushi was being prepared at beginning of inspection. Discussed chilling sushi first before placing into display case. Sushi was removed from display case to be rapidly chilled in freezer.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish observed thawing with packaging intact.
3-501.13
78
Nov 20, 2025
Routine
3 critical violations. 5 major violations. 5 minor violations. 5 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
Inspector notes: Tapioca bubbles observed held at 68 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tuna observed at 64 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Per interview of staff, equipment and utensils used in the front area only washed, rinsed, and sanitized at the end of the day, just rinsed in the sink after use. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods must be washed, rinsed, and sanitized at least every four hours.
4-602.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked broccoli was placed hot in the refrigerator in covered plastic container greater than four inches deep.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP tuna was observed thawing in the food prep sink with packaging intact at 64. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. ROP fish is to be removed from packaging prior to reaching 38 degrees F. Disposed.
3-501.13
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knife in utensil storage pan) 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)
Fruits or vegetables not washed before use
Inspector notes: Per PIC avacados are not washed before cutting.
3-302.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Cleaned equipment or utensils stored improperly
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 front service and food prep areas.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the plastic cart have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Single-use/single-service articles; properly stored & used
Inspector notes: Employees' clothing or other personal belongings were observed stored on dry storage rack. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
30
May 15, 2025
Opening
3 minor violations.
View 3 violations
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Handwashing sign not posted
Inspector notes: The hand-washing sink in the toilet rooms were lacking proper signage.
6-301.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the display case including the door tracks.have an accumulation of food residue, and other debris.
4-602.13
86
Frequently Asked Questions
When was International Food Creations last inspected?
The most recent health inspection at International Food Creations on file is from Dec 3, 2025. The public record contains three inspections in total.
What is the most common violation at International Food Creations?
Across the inspection record, “proper cold holding temperatures” has been cited three 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 78 out of 100, which is about the same as the Smithfield average of 78.
Has International Food Creations' inspection record improved over time?
Yes. Recent inspections at International Food Creations have averaged around two violations per visit, down from roughly eight 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.
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