EL COJIDO RESTAURANT
5843 N UNIVERSITY DR, Tamarac FL 33321
Last inspected Mar 20, 2025 · 4 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
FEB 24
DEC 24
MAR 25
▼ IMPROVING
4 inspections trending up, 69 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk in cooler. Operator reorganized
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator corrected to proper 100ppm
Bowl or other container with no handle used to dispense food. Plate used as scoop for rice at cook line. Bowl used as scoop for pinto beans. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted at kitchen cook line
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Aluminum single service containers not completely stored with protection. Observed more than half of the containers out of the plastic wrapping
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw shell eggs over cheese. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Operator reorganized
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in 2 door glass front cooler behind front counter, per operator opened more than 24 hours ago. Operator date marked
Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of dried beans. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink used for purposes other than handwashing.
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 arrived during inspection.
No soap provided at handwash sink. Handwash sink next to fryer. Employee replaced soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Plantain in Reach In Cooler
Spray bottle containing toxic substance not labeled. Bottle contains dark colored liquid identified as degreaser Owner labeled bottle
Bowl or other container with no handle used to dispense food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glass of drinking water. Owner removed item
Floor area(s) covered with standing water. under Handwash sink at Front counter
Food stored on floor. Carton boxes of plantains on kitchen floor. Owner placed boxes on plastic crates
Stored food not covered. Cooked plantainin Reach In Cooler.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 34 violations recorded, none serious enough to require a return visit.
15 High priority6 Intermediate13 Basic
Show 34 findings ▾
Container of medicine improperly stored.
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, cooked pork (58F - Cooling). Per employee item prepared and cooling from night before. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line returned to cook line from walk in cooler and put on new gloves without first washing hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled dirty plates and pans at triple sink and returned to cook line to handle food containers and continue preparation of food items without washing hands and gloves.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon.
Nonfood-grade containers used for food storage - direct contact with food. Raw beef in standard printed to go bag in walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, cases of raw whole fish above tray of individual empanadas. In large reach in freezer, cases of whole raw fish above opened containers of empanadas.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In fliptop lower cooler, containers of raw fish and raw shell eggs on top shelf above container of cooked pork and bottled sauces. Employee inverted both items for proper separation.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In walk in cooler, container of raw beef above container of raw marinated pork and container of raw marinated chicken above container with bagged raw beef.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled personal phone and had hands on soiled prep table area and continued to work without washing hands and changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked pork (58F - Cooling). Per employee item prepared and cooling from night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Under side prep table in kitchen, egg milk mix (76F - Cold Holding). Per employee prepared at 8:00am. Employee placed in fliptop cooler to rechill. 2) On prep table in kitchen, cooked pork (68F - Cold Holding). Per employee pulled from cooler at 8:00am. Employee returned pork to reach in cooler to rechill. 3) In fliptop upper cooler, cut cheese (41-52F - Cold Holding); sliced tomatoes (40-54F - Cold Holding). Per employee prepped at 8:30am. Both items over-stacked above chill line in containers. Employee removed over-stacked portions and placed in lower cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter, on top of steam table, sausage (96F - Hot Holding); cooked eggs (95F - Hot Holding); fried cheese (95F - Hot Holding). Per employee prepared 2.5 hrs. Items moved to,oven to reheat. 2) At front counter steam table, fried chicken (118F - Hot Holding); stewed pork (115F - Hot Holding); rice (117F - Hot Holding). Per employee items prepared 2-2.5 hrs. Items removed to oven and stove to reheat. 3) On prep table in kitchen, fried chicken (111F - Hot Holding); beans (98F - Hot Holding); modongo (113F - Hot Holding). Per employee, items prepared 1.5-2 hrs. Items moved to oven to reheat. 4) Under side prep table in kitchen, rice (86F - Hot Holding). Per employee cooked 2 hrs. Rice moved to oven to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside threaded faucet at mop station missing vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee in kitchen unable to answer questions concerning proper hot and cold holding temperatures and procedures.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris and paper.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen dispenser not working properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Multiple items in walk in cooler without date marking. 2) Flan, tres leche cakes, and open gallon of milk in front counter glassfront cooler not date marked. Per employee milk opened 24 hrs and flans and tres leches from 11-3.
Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk flour and glass bowls in bulk rice and flour. Manager removed all.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above cook line.
Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty container under side prep table in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table in kitchen heavily grooved and discolored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag hanging on dry goods shelf and keys on shelf by dry goods 2) speaker on shelf next to spices and dry goods.
In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and fliptop unit in kitchen. Employee removed knives.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Employee removed.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has food debris buildup.
Plumbing system in disrepair. Water line behind dish machine leaking.
Soiled dry wiping cloth in use. Two soiled clothes on cutting board and stovetop in kitchen.
Stored food not covered. Multiple containers of raw meats, fish and poultry in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. 1) Bottled oil, water, and lemon juice not labeled on shelf by cook line. 2) Bulk container of flour not labeled in dry storage. All items labeled.
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.