Cordon Kreyol Bakery & Restaurant
3724 W Oakland Park Blvd Bay 41, Lauderdale Lakes, FL 33311 · Permanent Food Service · License 1626297
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection8 high priority (fixed by the Oct 27 follow-up), 3 intermediate, 2 basic-35
- Safety score65
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in back storage freezer raw beef over butter, not all items commercially packaged.
Raw animal food not separated from ready-to-eat food during preparation.
Observed both raw shelled eggs and raw beef stored over vegetables
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in refrigerator raw eggs over raw beef
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee put food eat food off of glove than proceeded to touch clean utensils. Educated operator. Employee removed gloves and washed hands
Employee washed hands with cold water.
Observed employee washed hands with 79°F water
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed in several freezers and refrigerators raw meat and fish stored in non food grade bags. Educated operator on proper storage
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee not sanitizing dishes after washing
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Quaternary 400+ppm) Corrective Action Taken Corrective Action Taken Warning
Intermediate3
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Establishment sanitizing with quaternary but only have chlorine test strips
Code 27, Water source: No hot running water at three-compartment sink.
Observed 78°F at three compartment sinks.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed water temperature at handwashing sink at 79°F
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed on kitchen sink raw ground beef thawing in pot with pot. Educated operator on proper thawing. Educator moved to refrigerator for thawing
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating in food prep area. Educated operator. Employee moved to office
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.