BISTRO CREOLE

Name: BISTRO CREOLE
Address: 6130 W OAKLAND PARK BLVD, SUNRISE, FL, 33313, US
Rating: 57.5

6130 W OAKLAND PARK BLVD, SUNRISE, FL 33313

License #1619940

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57.5 Grade F / 100

Failing Health Score

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Quick take

BISTRO CREOLE in SUNRISE currently holds an InspectFL Health Score of 57.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 47 total violations — 4 critical, 17 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 31, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator does not have probe thermometer
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed peppers in glass cooler stored in non food grade bags
[36-73-4] Floor soiled/has accumulation of debris. Floors behind steam table soiled with food debris. Operator cleaned
[08B-12-5] Stored food not covered. Observed raw pork stored in hallway not covered. Operator covered
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two door stainless cooler in kitchen at 2:30pm portioned raw fish 60F ambient cooling for 2 hours to 60F at 3:00pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator stored food in freezer next door to quick chill
[08B-38-4] Food stored on floor. Observed box of bananas on floor. Employee elevated
[36-24-5] Hole in or other damage to wall. Hole in wall observed at waiting area
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for time controlled pikliz and plantains. Per,operator food under time controlled less than four hours. Operator time marked food

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with food debris. Operator cleaned during the inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe under hand wash sink next to triple sink leaking.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door of establishment has a gap to the surface.
[36-36-4] Ceiling tile missing. In dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler opposite steam table , raw fish stored over cooked chicken. Operator reorganized storing raw fish to the lower shelf.
[31B-03-4] No soap provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink no hot water . Water reading 80F. In employee restroom. Water reading 80F.
[08B-38-4] Food stored on floor. Observed in kitchen bucket of plantain , flour stored on floor. Operator elevated during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to triple sink. Operator provided during the inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing in employee restroom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bowl in hand washing sink in kitchen. Operator removed during the inspection.
[27-06-4] No hot running water at three-compartment sink. Three compartment sink no hot water . Water reading 80F.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. At kitchen cook line, cup used for sugar. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand wash sink. Operator provided paper towels.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At dry storage, interior of reach in chest freezer soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-03-4] No soap provided at handwash sink. No soap at designated hand sink in kitchen. Operator provided soap
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen double door reach in cooler, raw fish (49F - Cold Holding), not prepared or portioned. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved product to chest freezer to quick chill.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used for other purposes as evident by pan sitting in sink. Operator removed.
[36-04-5] Utility lines are unnecessarily exposed. At rear of kitchen, exposed wiring and pipes in ceiling.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen and rear of kitchen, ceiling tiles soiled.
[08B-38-4] Food stored on floor. At kitchen cook line, bucket of plantains stored on floor.
[08B-12-5] Stored food not covered. At kitchen prep area, bin of dry beans stored uncovered.
[36-36-4] Ceiling tile missing. At rear of kitchen, ceiling tiles missing.

Community reaction

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Community pulse