Chef Creole # 4
20356 NW 2nd Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2334188
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (fixed on the spot), 3 intermediate, 6 basic-21
- Extension granted on Oct 21, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed kitchen reach in cooler in disrepair. A new reach in cooler was ordered on 10/28/26. No items are placed inside.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- 1st follow-up visitOct 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Intermediate2
Code 27, Water source: Observed no hot running water at three-compartment sink after running water for 2 minutes.
More time given
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 27, Water source: Observed no hot running water at mop sink after running water for 3 minutes.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed piklize (67°F - Cold Holding) stored at the front counter for less than 2 hours, as per operator. Operator added ice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee go from washing dishes to start touching clean containers at the cookline, educated employee, washed their hands.
Fixed on the spot
Intermediate3
Code 27, Water source: Observed no hot running water at three-compartment sink after running water for 2 minutes.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hand sinks with no hot running water after 3 minutes of running the water.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Will Jeff hired 4 months ago with no employee training.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed kitchen reach in cooler in disrepair.
Code 27, Water source: Observed no hot running water at mop sink after running water for 3 minutes.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed front counter hand washing sink leaking.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Men's bathroom.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.