Cuisine Creole Bakery
20725 27 NW 2 Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2332301
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (1 fixed on the spot), 1 intermediate, 7 basic-19
- Complaint after follow-up on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 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, other than whole meat roast, hot held at less than 135°F.
Observed Boiled plantains (102°F - Hot Holding); spaghetti (98°F - Hot Holding); cow foot (112°F - Hot Holding) liver in sauce (107°F - Hot Holding); chicken gizzard in sauce (109°F - Hot Holding); cornmeal and spinach (128°F - Hot Holding) stored on the steam table for less than 2 hours as per operator. Operator started to reheat items.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Observed walk in freezer working as a walk in cooler, not holding food items frozen.
More time given
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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, other than whole meat roast, hot held at less than 135°F.
Observed Mac and cheese (112°F - Hot Holding); chicken in sauce (127°F - Hot Holding); beef and green beans (120°F - Hot Holding) stored on the steam table for less than 2 hours, as per operator. Operator reheated item.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3+ live flies flying the warewashing area.
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
New employee Julio and Shamila hired 1 week ago. Provided form to operator.
Basic7
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in freezer working as a walk in cooler, not holding food items frozen.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed back storage room heavily soiled on the floor.
Floor area(s) covered with standing water.
In the walk in freezer.
Hole in or other damage to wall.
Entrance of the kitchen. And in food storage area.
Ceiling/ceiling tile shows damage or is in disrepair.
By the walk in cooler and walk in freezer.
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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.