EL COLOMBIANO - COLOMBIAN CUISINE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole milk cold held in reach in cooler at 49F and Flan at 48F. Per operator, both items placed in cooler from yesterday. None of these items removed from unit since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed whole milk cold held in reach in cooler at 49F and Flan at 48F. Per operator, both items placed in cooler from yesterday. None of these items removed from unit since. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on mixer head.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked tamales stored in refrigerator. Per operator, item cooked on 01/24/2026. Operator correctly date marked. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 11/01/2025

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean cups and equipment stored next to hand washing sink at front line. Operator removed. Corrected On-Site

Basic - Food stored on floor. -Observed various food items stored on walk in freezer and cooler floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease buildup on walls throughout kitchen. -Observed accumulation of black mold like substances buildup on shelves and walls inside bathroom walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under kitchen flip top; raw chicken (45F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed upon arrival chicken left out of unit. Operator placed back inside unit for quick chill. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting board has brownish black, cut marks (Kitchen Flip top). Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer on fan unit.

Basic - Objectionable odors in bathroom or other areas of the establishment. In bathroom hallway and dining room area, observed a strong sewage like odor

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator adjusted to proper 100ppm Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. With gloves on, operator touched their clothes, and then grabbed a to go container to place food inside, without changing gloves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef stored in the same container, inside walk in freezer

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. Raw chicken over raw beef. All foods not in original packaging.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen Flip Top; sliced tomatoes (50F at 10:45 to 49F at 11:21 - Ambient Cooling since 08:30). Observed tomatoes stacked over the fill line in kitchen flip top. Tomatoes in a deep food container. Operator reduced amount of tomatoes in container, placing excess tomato slices inside cooler for quick chill. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cutting board displaying multiple discolored cut marks

Basic - Food stored on floor. Buckets of food in direct contact with floor inside walk in.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in bulk container of beans.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle for scoop inside rice machine, in contact with cooked white rice

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened water bottles inside reach in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In glassfront cooler set front counter, house made rice pudding and mousse missing date marks. Per manager prepared on 3-22. 2) In walk in cooler, buckets of cooked chicken and house salsa missing date marks. Per manager prepared 3-21 and 22.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, milk steaming wand on espresso machine being held in container of standing water.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards on kitchen prep table and on cart by cook line.

Basic - Insect control device installed over food preparation area. Insect control device above sliding top reach in freezer in front prep area of kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right microwave above prep table at end of cookline has food debris buildup.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 0ppm. Manager remade to properly store with 100ppm. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms (Male and Female) no sign

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water, next to handwashing sink in kitchen.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Chef washed hands I less than 7". Chef rewashed hands properly. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. plantain and pork chunks at deep fryer (84F - Hot Holding) under no temperature control less than 4 hours. Operator to keep time, timed mark 10am to 2pm. Corrected On-Site

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. Front counter cooler - chimichurri (47 F - Cold Holding more than 24 hours. Operator removed from cooler to discard. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler - chimichurri (47 F - Cold Holding more than 24 hours. Operator removed from cooler to discard. Foods not prepared today. See stop sale.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 plusppm). Operator remade to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer in kitchen soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food waste in HWS. Operator corrected. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling when arrived at location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink in kitchen area. Operator placed soap in dispenser. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator Thermometer calibrated 33.9F versus inspector 32F. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for TCS foods not date marked after 24hrs. Wait station cooler: TCS desserts prepared on Sunday no date marked. Operator date marked . Corrected On-Site Repeat Violation

Basic - Food stored on floor inside walk-in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 84F at cook line. Operator remade new at 164F. Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. Observed urinal in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 towels by prep table. Operator placed in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed liquid bottles not labeled. Operator placed labels on bottles. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine reading 10ppm chlorine. Employee corrected to 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight. See stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued to cook and handle multiple plates without washing hands and changing gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw portioned seafood on top of container of cooked beef. Employee moved seafood to smaller container and placed with raw seafoods. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line left cook line and handle back door, cooler door, and delivered cases of food to move into walk in cooler and returned to cook line to prepare food without washing hands and changing gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table opposite cook line raw shell eggs in bowl at 80F ambient temperature on thermometer. Per manager out of cooler less than 2 hrs. Manager returned most of eggs to cooler to rechill and covered remainder with ice to rapid chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at cook line reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at front counter hand sink. Employee replaced. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas and chorizo in front counter display have time marks. Manager cannot form. New form provided and completed. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 70F in ice water.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of mushroom sauce in reach in cooler not date marked as to when prepared. Per employee prepared 24 hrs ago. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone in open case with canned foods on dry storage shelf. Employee removed phone. Corrected On-Site

Basic - Food stored on floor. 1) case of unwashed citrus on floor directly inside kitchen door from dining room. 2) bucket of peeled potatoes and cases of food on floor in walk in cooler.

Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bus pans on storage shelve Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in top of seafood freezer in back storage area. Manager removed beverages. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored with empanadas in standing reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over carrots in walk in cooler

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves at front counter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards by flip top reach in cooler with grooves and mold like substance embedded within grooves of board no longer cleanable.

Intermediate - Observed Hand-wash sink used for purposes other than handwashing.at front counter prep sink and inaccessible with container of soap inside sink.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation at front counter

Basic - Equipment in poor repair. Observed gaskets torn at standing reach in continental freezer with mold like substance embedded in gaskets.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer with stored empanadas in kitchen area by 3 compartment sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container directly touching cooked rice.

Basic - Observed Employee eating empanadas in a food preparation or other restricted area at front counter where drinks, shakes are being prepared.

Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public at front standing reach in coolers with beverages, portioned sauces. Deserts aster stored.

Basic - Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container handle directly touching salt

Basic - Observed Working containers of sugar removed from original container not identified by common name.

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system in disrepair. Observed triple sink leaking water in bucket on floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses no sanitizing solution set up for wiping down counter with cooked meat empanadas and where shakes are being prepared.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed beef, pork chops, liver stored in non food grade bags in same container in reachin standing freezer. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed beef stored over fish in standing reach in freezer in fusion series in prep area. Warning - From follow-up inspection 2022-09-26: Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over pork chops and vegetables in standing reach in freezer located in prep area. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located at prep area used for dump sink. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-09-26: Still observed 1/22 Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Buildup of food debris/soil residue on equipment door handles microwave handles reach in cooler handles, walk in cooler handles. Operator cleaned and sanitized handles. Corrected On-Site Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen area. Warning - From follow-up inspection 2022-09-26: Still observed Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Expired license from Dec 2020 posted. Warning - From follow-up inspection 2022-09-26: Admin Complaint

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep shelves throughout establishment. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbags stored throughout dry storage area and prep area, no designated area for employee belonging. Warning - From follow-up inspection 2022-09-26: Still observed Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-09-26: Still observed Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup in reach-in freezer and/or walk-in freezer. Located at front counter entrance. Observed ice build up at reach in freezer located at bakery area at front counter. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted in establishment. Warning - From follow-up inspection 2022-09-26: Admin Complaint

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored in cold reach in cooler throughout establishment. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers throughout with food residue build up. Observed walk in cooler with build up mold like substance, surface rust and food residue hanging off shelves over uncovered food. Warning - From follow-up inspection 2022-09-26: Still observed Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired: 12-1-21 Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager: Fabio Duque.

Basic - In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues.

High Priority - Displayed food not properly protected from contamination. At the front counter- Container of limes

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler- raw eggs stored over unwashed limes- operator stored inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Checked Steam table @11:45am RECHECKED @12:30pm Fried pork and sausages (117-121°F - Hot Holding) REHEATED TO (161°F); plantains (126°F) REHEATED TO (150°F). Operator added more water to the steam table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed large food particles inside of the hand sink near the true Refrigerator- operator cleaned the hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- mashed potatoes and soups

Basic - 1) Stored food not covered. Reach in Migali Freezer- container of corn on the cobs 2) Food not stored at least 6 inches off of the floor. Walk in cooler- cases of limes Corrected On-Site