Bistro Creole in North Lauderdale. {Google Maps}
By Ryan Yousefi
A North Lauderdale restaurant is in hot water following a random health and food safety inspection that discovered an alarming amount of violations.
Bistro Creole, located at 7316 Southgate Boulevard, has been ordered to undergo mandatory follow-up health inspections following a recent review by the Florida Department of Business and Professional Regulation, which raised concerns about the restaurant’s hygiene practices.
The assessment, conducted on October 12, revealed 16 violations, necessitating a follow-up inspection to ensure compliance with health and safety standards.
Among the most alarming discoveries during the review was the presence of live, small flying insects in various restaurant areas. The report noted that these insects were found in the kitchen, food preparation area, food storage area, and even the bar area.
Small flying insects were observed landing on the wall near the front counter, and an additional five were seen flying around a bag of onions located on the back kitchen dry storage shelf. The report noted that staff immediately initiated extermination and cleaned the affected areas.
Another violation involved employees handling soiled equipment or utensils and engaging in food preparation or touching unwrapped single-service items without washing their hands. Specifically, an employee was seen holding dirty dishes and beginning to prepare cooked plantains without following proper hand-washing procedures.
Inspectors also found that the restaurant used bowls or other containers without handles to dispense food. In particular, a bowl was observed in the dry beans, and a salt container was used without proper handles.
The report also highlighted issues related to the cleanliness of the premises, as the floor was soiled with the accumulation of debris, especially behind the reach-in cooler and around cooking equipment.
Inspectors noted in the report that temperature control for safe food was another significant concern. The inspection revealed several items were hot-held at temperatures below 135 degrees Fahrenheit.
Additionally, the health inspection noted accessibility issues with hand wash sinks. The front counter hand sink and prep area hand sinks were blocked by trays of “to-go” sauces, rendering them inaccessible for employee use.
Following these findings, a follow-up inspection will be required to ensure that Bistro Creole has rectified the violations and complies with health and safety regulations.
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