AJIACO'S COLOMBIAN FOOD
952 W HALLANDALE BEACH BLVD #100, Hallandale Beach FL 33009 · 954.455.2722
Last inspected Jul 28, 2026 · 8 visits since September 2023
AUG 24
JAN 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Rice (70-80F - Hot Holding) Per Manager food item in unit less than 2 hours. Cooked reheated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers prepared 25-36 hours prior, no date marks. Observed beans, chicken, steak, etc. no date marks.
Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in cooked rice.
Employee with no hair restraint while engaging in food preparation. Prep cook no hair restraint.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Obsessed not using 3rd step to sanitize. Corrected with operator.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat produce
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup, onion tomato salsa, beans, mushroom sauce, tomato sauce, per operator all 25-36 hours since preparation per, no date marks.
Cutting board has cut marks and is no longer cleanable. Observed the large white primary cutting board is deeply grooved.
Exterior kitchen door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons at coffee station stored in water 78F.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee washed hands with no soap after switching from raw to ready to eat. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked pork in reach in cooler next to single door freezer in kitchen. Cook inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Rice (70-80F - Hot Holding) Per Manager food item in unit less than 2 hours. Cooked reheated.
Handwash sink not accessible for employee use at all times. Strainer and plate stored in kitchen employees handwashing sink. Cook removed during inspection.
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.
Container of oil stored on floor in hallway next to kitchen. Manager elevated.
Exterior door has a gap at the threshold that opens to the outside. Exit door next to bathroom.
In-use tongs stored on oven door handle between uses. Cook removed during inspection.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
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. Bags of raw chicken stored above bag of pork in chest freezer across from dry storage room. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs (55-60F - Cold Holding) Per Manager food items in unit less than an hour. Observed raw shell eggs stored on prep table at room temperature. Manager stored in Reach in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit.
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.
Containers of oils stored on floor in hallway. Manager elevated.
In-use tongs stored on oven door handle between uses. Manager removed.
Interior of oven has accumulation of black substance/grease/food debris.
Wall at entrance of kitchen behind prep table soiled with accumulated grease and food debris.
Working containers of oil removed from original container not identified by common name.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee washed hands with no soap. Employee after cutting chicken washed hands and failed to use soap. Reviewed proper hands washing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Bags of raw chicken stored over bags of raw beef in small chest freezer in hallway. 2) Bags of raw beef stored above boxes of pastries in Express Air reach in freezer. Manager inverted.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemicals test kit.
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.
Cases of oil stored on floor in hallway. Manager elevated.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to oven soiled.
Working containers of oil removed from original container not identified by common name.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box-; Chicken Empanadas (116-118F - Hot Holding) Per Manager food items in unit less than 2 hours. Manager reheated.
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.
Time/temperature control for safety food thawed in an improper manner. Frozen fish stored in standing water on prep table. Cook stored under running water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in kitchen. Manager hanged during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on stove handle in kitchen. Cook stored in sanitizer bucket.
Working containers of oil removed from original container not identified by common name. Cook labeled during inspection.
Sep 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (52-54F - Cooling); Ground beef (48F - Cooling). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (52-54F - Cooling); Ground beef (48F - Cooling). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided during inspection.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager bought bleach during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales per Manager prepared since Thursday not date marked. Cooked pork prepared since Friday not date marked. Manager date Marked 09-07 and 08-08.
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.
Container of sauce stored on floor in dry storage area. Manager elevated.
In-use tongs stored on equipment door handle between uses. Tong stored on oven door. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on top shelf of reach in cooler in kitchen. Employee coffee cup stored on prep table in kitchen. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.