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Creole Shack, 5534 W Oakland Park Blvd, Lauderhill, FL, USA

5 years ago

5534 West Oakland Park Boulevard, Lauderhill, 33313 Florida, United States

24 violations found

Live, small flying insects in kitchen. Roach activity present as evidenced by live roaches found. Dead roaches on premises. Employee eating while preparing food. Employee with no hair restraint while engaging in food preparation.Potentially hazardous (time/temperature control for safety).
Source: local10.com
20180424fg: Report created from Google review

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Suspected food poisoning. Symptoms: Nausea, Vomiting, Stomach Pain, Cramps
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Onset: 4 to 12 hours
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Additional information: My boyfriend and I are at Big Jays Pizzeria on March 27, 2024. He has two slices... See More with chicken on them, I had garlic pizza. This place “reheats” pizza that had been sitting out, for how long I’m not sure. About 5 hours later my boyfriend started violently vomiting and has been for hours now. I am fine, which leads me to believe it was his pizza. It came on very very suddenly. | Symptoms: Nausea, Vomiting, Stomach Pain, Cramps See Less


Closure Date: 02/19/2024

Violations:
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of... See More Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit myfloridalicense.com **Warning**

- High Priority - Rodent activity present as evidenced by rodent droppings found. 1) 5 droppings by water heater in kitchen 2) over 20 dropping on cooking lids stored on dry storage shelves in kitchen. 3) over 10 droppings inside office located at front counter away from kitchen. 4) 2 droppings behind chest freezer in kitchen. **Warning**

- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. See stop sale **Warning**

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. No preparation today. See stop sale **Warning**

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table: Cooked rice 124F, rice and beans 110F (hot holding) 2) stove:Cooked stew 127F (hot holding) Per operator food cooked less than 4 hours ago. Instructions operator to reheat all foods to 165F or more. **Warning**

Source: Florida Department of Health
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310


Closure Date: 01/04/2023

Violations:
- High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 less than 60 days.

- High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches behind microwave... See More oven in kitchen.

Source: Florida Department of Health
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310


Closure Date: 12/06/2023

Violations:
- High Priority - Chlorine sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Sanitizer sinks reading 0ppm chlorine. The employee added bleach to correct 100 ppm. **Corrected On-Site** **Warning**

- High Priority - Employee... See More failed to wash hands before putting on gloves to initiate a task working with food items. 1) Employee washing dishes and proceeded to move into the kitchen area to assist without washing hands before putting on gloves. 2) Employee left kitchen area with container of raw chicken and returned and put on gloves without first washing hands. **Warning**

- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed in the lounge dining area, 1) 14 dropping along wall under bar area. 2) 6 droppings on shelves behind bar among liquor bottles and glassware. 3) 7 droppings on floor around booths in lounge dining room closest yo the exit door. 4) 5 on droppings on floor around the buffet area in the lounge. 5) droppings too numerous to count under the shelving unit in the far back stock room behind walk-in cooler where beverages are kept. 6) 9 droppings along wall in the dish room. **Warning**

- High Priority - Sewage/wastewater backing up through floor drains. Water backing up from floor drains under reach in cooler in kitchen and in front of hand sink at front of the kitchen. Observed employees walking through grey water and tracking around kitchen area. **Warning**

- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. 2) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change was observed during inspection for cooling. **Warning**

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. See stop sale. 2) At front counter, COLD RAIL - prepared salad (60F - Cold Holding); portioned potato salad (61F - Cold Holding). Per employee both items in unit less than 4 hrs. Observed sections of unit not covered to retain proper cold air circulation around food items. Employee removed items to cooler to rechill. 3) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during the inspection for cooling. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen hot box, brown stew chicken (128F - Hot Holding). Per employee in box since 9:30am. Employee placed back in oven to reheat above 165F. 2) At front counter hot rail, fried plantains (99-104F - Hot Holding). **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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310


Closure Date: 09/27/2023

Violations:
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over RTE tuna salad in make table no... See More complete physical barrier between top and bottom.

- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed corn on not commercially packaged placed on top of raw chicken in reach in freezer. Operator moved corn to upper shelf. **Corrected On-Site**

- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings in cabinet at front counter in the kitchen. Observed 3 rodent droppings behind reach in freezer chest located in hallway by restroom. Observed 1 rodent dropping behind steam well in kitchen. Observed 1 behind mop sink in the kitchen Observed 1 underneath 3 compartment sink located in the kitchen Operator removed and cleaned areas.

Source: Florida Department of Health
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310


My bf ordered food from there yesterday online and when he picked it up I ordered the elevated egg sandwich with no avocado. Now when I ordered it at the restaurant it was amazing with spinach but when I got it online yesterday my spinach was cooked... See More as if they put it in the microwave for too long. It had a weird chemical smell to it, it was very strong I could not smell my sandwich without gagging it literally stunk up the whole room, I knew something had to be wrong, but because this was my breakfast an I did not want to travel back I just tried to take it off the best I could, but the flavor of it was still on the egg, and hours later I felt sick to my stomach with diarrea that just kept coming back to back after eating anything. So definitely won’t be ordering any of that again pls check your customers food. | Symptoms: Diarrhea See Less
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Today Tuna mayo panini sandwich The food was disgusting the sandwich it made me vomit twice, I had tuna mayo panini and then after 5 mins i vomited should avoid heronfoods superstore as there food contain something | Symptoms: Vomiting See Less
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