COLADA CUBAN CAFE
525 N FEDERAL HWY #400, Fort Lauderdale FL 33301 · 954.368.4705
Last inspected Jan 14, 2026 · 8 visits since August 2023
FEB 24
JUL 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill station in an ice bath, liquid eggs (57F - Cold Holding). The eggs were stored in the ice bath with the ice not meeting the level of the food. The eggs have been out of refrigeration for less than 3 hours. Ice was added to the pan.
Handwash sink not accessible for employee use at all times. The cook line hand wash sink is obstructed by two rolled up floor mats standing tall. The floor mats were removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of the reach in freezer, buildup of food debris.
Standing water or very slow draining water in handwash sink. At the ware washing area hand wash sink. Sink fills while washing hands.
Jul 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority0 Intermediate4 Basic
Show 13 findings ▾
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,Roasted garlic (52F - Cooling). Per employee item not prepared or portioned today - prepared on 7/17 in unit over night. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dishes and changed gloves without washing hands and proceeded to prepare food. Educated employee on proper handwashing procedure.
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. Employee scratched arm and continued to prep raw chicken without changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans and stored away without having a sanitizer sink set up. Employee set up sanitizer sink and sanitized pans.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw chicken failed to change gloves before handling stacks of clean pans. Educated employee on proper handwashing procedures. Employee washed her hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. In walk in cooler,Roasted garlic (52F - Cooling). Per employee prepared on 7/17 in unit over night. 2. In walk in cooler, Portioned raw steak (51F - Cooling); Diced ham (52F - Cooling); Portioned sliced ham (51F - Cooling); Portioned sliced cheese (51F - Cooling). Per operator items not prepared or portioned today - items prepared 7/17 in unit over night. 3. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. 4. In walk in cooler,Raw shell eggs (48F - ambient cold holding; Milk (51F - Cold Holding); Block cheese (51F - Cold Holding); Cooked White rice (51F - Cold Holding); Raw pork shoulder (50F - Cold Holding); Shredded mozzarella (52F - Cold Holding); Cooked Pork (51F - Cold Holding); Liquid eggs (50F - Cold Holding); Bag lettuce (50F - Cold Holding); Stuffed potato balls (50F - Cold Holding); Cooked turkey sausage (50F - Cold Holding); Commercial empanadas (51-52F - Cold Holding); Liquid egg whites (51F - Cold Holding); Black beans (52F - Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler,Raw shell eggs (48F - ambient cold holding; Milk (51F - Cold Holding); Block cheese (51F - Cold Holding); Cooked White rice (51F - Cold Holding); Raw pork shoulder (50F - Cold Holding); Shredded mozzarella (52F - Cold Holding); Cooked Pork (51F - Cold Holding); Liquid eggs (50F - Cold Holding); Bag lettuce (50F - Cold Holding); Stuffed potato balls (50F - Cold Holding); Cooked turkey sausage (50F - Cold Holding); Commercial empanadas (51-52F - Cold Holding); Liquid egg whites (51F - Cold Holding); Black beans (52F - Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, Portioned raw steak (51F - Cooling); Diced ham (52F - Cooling); Portioned sliced ham (51F - Cooling); Portioned sliced cheese (51F - Cooling). Per operator items not prepared or portioned today - items prepared 7/17 in unit over night. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine walls, door, and freezing unit have accumulation of mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf next to spices above kitchen flip top cooler. Employee removed phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All kitchen employees wearing watches and/or bracelets.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open wage bottle in two door low boy cooler at cook line.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes - ambient cooling 1 hour at 10am (49-52F - Cooling) at 10:50am 48-52F; guacamole with tomatoes - ambient cooling 2 hours at 10am (42-48F - Cooling) at 10:50am 41-49F. At these rates, proper cooling will not occur. Operator to move items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (74F). Per operator hot holding almost 2 hours. Operator moved to grill to reheat.
No probe thermometer provided to measure temperature of food products.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Buildup of food debris/soil residue on equipment door handles, gaskets and doors - all Cookline cold holding units. Also, microwave handle and door.
Food stored on floor. Cases of cooking oil and single service items stored on floor across from walk in cooler under prep table.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Interior of microwave has accumulation of black substance/grease/food debris.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front counter - Dishwasher (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then changed gloves and touched ready to eat cheese without washing hands. Reviewed proper procedures and employee washed hands and put on new gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching washed oranges for juice machine with bare hands. Reviewed proper procedures. Employee washed hands and discontinued juicing.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. Operator adjusted.
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.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottles by prep table. Advised operator to label.
Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Whole oranges on front counter for juice machine - per operator oranges have been washed, however placed back in cardboard case they arrived in. Operator removed.
Ice scoop handle in contact with ice. Front counter. Operator stored properly.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat juices. Operator stored all items properly.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed proper set up of triple sink and operator set up properly.
In-use tongs stored on equipment door handle between uses. Tongs on cookline fryer handle. Operator removed.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed utensils in front counter hand sink. Operator removed.
No paper towels provided at handwash sink. Hand sink across from triple sink. Operator replaced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items stored with pans and spices.
Equipment in poor repair. Time/temperature control for safety food not maintained frozen solid in a freezer. Observed right side door not closing tightly. Plantains 40F, cooked potatoes 40F, mahi still frozen solid.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Cookline flip top. Employee removed.
Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer, plantains (40F); cut potatoes (40F); mahi still frozen solid. Observed right side door not closing tightly
Wet wiping cloth not stored in sanitizing solution between uses.
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.