EL COLOMBIANO
2221 N COMMERCE PKWY, Weston FL 33326 · 954.451.5200
Last inspected Aug 4, 2026 · 15 visits since August 2023
FEB 25
SEP 25
FEB 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Observed 1 flying insect in bakery area not landing on anything.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080405 | Sep 25, 2025 | Nov 24, 2025 | $400 |
| 2--2023045017 | Aug 7, 2023 | Jan 11, 2024 | $720 |
| 2--2017059902 | Dec 6, 2017 | May 1, 2018 | $400 |
Inspection history
15 visits, newest first
Aug 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior flour 2 drawers below flat top raw chicken breast (47-50F - Cold Holding) per operator held out of temperature approximately 1 hour. Not portion or prepared today. Operator placed ice pack on chicken Observed flip top cooler sliced tomatoes (55F - Cold Holding); diced tomatoes (55F - Cold Holding); cilantro butter (55F - Cold Holding); butter (55F - Cold Holding) per operator held out of temperature approximately 1 hour not portion or prepared today. Operator placed ice on items.
Cardboard used to line food-contact shelves. Walk-in shelves
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority1 Intermediate10 Basic
Show 18 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm operator added bleach rechecked 100 PPm
Cooked/heated time/temperature control for safety food not cooled 135F - 41F within 6 hours. Observed in deep plastic cover container black beans (47F - Cooling) per operator prepared yesterday and held in walk-in cooler overnight. See stop sale
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face than handle a package of tostones without washing hands.
Live, small flying insects found. Observed 1 flying insect in bakery area not landing on anything.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in deep plastic cover container black beans (47F - Cooling) per operator prepared yesterday and held in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior flour 2 drawers below flat top raw chicken breast (47-50F - Cold Holding) per operator held out of temperature approximately 1 hour. Not portion or prepared today. Operator placed ice pack on chicken Observed flip top cooler sliced tomatoes (55F - Cold Holding); diced tomatoes (55F - Cold Holding); cilantro butter (55F - Cold Holding); butter (55F - Cold Holding) per operator held out of temperature approximately 1 hour not portion or prepared today. Operator placed ice on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed interior flour pan underneath flat top grill plantain (128F-146F - Hot Holding) per operator held out of temperature approximately 15 minutes. Operator reheated in fryer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep plastic cover container black beans (47F - Cooling) per operator prepared yesterday and held in walk-in cooler overnight.
Cardboard used to line food-contact shelves. Walk-in shelves
Current Hotel and Restaurant license not displayed. Expired on December 1 2025
Employee eating in a food preparation or other restricted area. Observed employee eating in the kitchen. Observed employee drinking in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on dry storage rack
Employee with no hair restraint while engaging in food preparation. One employee
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up correctly.
Food stored on floor. Multiple plastic containers of sauce stored on walk-in cooler floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed interior salt container the handle in contact with salt. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line In-use utensil stored in standing water temperature 85F
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm Chlorine. Operator added chlorine Rechecked 100 Ppm
Mar 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed. License expired on December 1, 2025
Mar 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in deep plastic covered bus pan rice (67-70F - Cooling) per operator prepared last night and held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in deep plastic covered bus pan cooked rice (67-70F - Cooling) per operator prepared last night and held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding); diced tomatoes (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); leafy greens (51F - Cold Holding) per operator items held out of temperature less than 2 hours. Employee placed items in containers of ice. Observed in lower flip top lower flip top; peas and carrots (51F - Cold Holding); fresh garlic and oil (55F - Cold Holding); chop scallops and oil (53F - Cold Holding). Per operator item removed from walk-in cooler and placed in unit not portion or prepared today. Held out of temperature less than two hours. Employee placed items in walk-in cooler to chill. Observed reach in cooler at front counter milk (5F - Cold Holding); almond milk (51F - Cold Holding); pico (51F - Cold Holding); chimichurri (51F - Cold Holding) Per operator item held out of temperature less than 2 hours. Operator placed items in walk-in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep plastic covered bus pan rice (67-70F - Cooling) per operator prepared last night and held in cooler overnight.
Bowl or other container with no handle used to dispense food. Observed in dry storage beans a bowl with no handle used to dispense bread crumbs,rice, red beans.
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while preparing food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 77F on cook line.
In-use wet wiping cloth/towel used under cutting board. Underneath red cutting board.
Standing water in bottom of reach-in-cooler. Lower flip top cooler.
Stored food not covered. Observed raw beef in walk-in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on prep table. Employee removed
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then placed a container of raw steaks in cooler without washing hands first.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2025. "Establishment observed preparing, serving, or selling food. to customers with an expired license."
Raw animal food stored over/not properly separated from ready-to-eat food. Observed on shelf raw shell eggs stored over heavy cream and mayonnaise in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chorizo (81F - Hot Holding); chicharron (85F - Hot Holding) in a pan under flat top grill. Per operator held out of temperature 40 minutes. Operator voluntarily discarded.
Handwash sink used for purposes other than handwashing. Observed 2 plastic water bottles in front counter hand washing sink. Employee removed.
Bowl or other container with no handle used to dispense rice.
Current Hotel and Restaurant license not displayed. License expired on December 1, 2025
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ad craft microwave Interior of oven/microwave has accumulation of black substance/grease/food debris.
Stored food not covered. Observed containers of tripe soup not covered in walk-in cooler. Employee covered.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All 7 employees training expired on 7-10-2025
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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. Observed at walk in cooler- blood sausage (51F - Cold Holding); chorizo (50F - Cold Holding); mushroom sauce (50F - Cold Holding); beans (52F - Cold Holding); cooked onions pepper (49F - Cold Holding); rib broth (51F - Cold Holding); boiled potatoes (50F - Cold Holding); tripe stew (51F - Cold Holding); multi protein tamales (49F - Cold Holding); pork belly (52F - Cold Holding); chopped pork belly (50F - Cold Holding) As per employee items held out of temperature for unknown time. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler- blood sausage (51F - Cold Holding); chorizo (50F - Cold Holding); mushroom sauce (50F - Cold Holding); beans (52F - Cold Holding); cooked onions pepper (49F - Cold Holding); rib broth (51F - Cold Holding); boiled potatoes (50F - Cold Holding); tripe stew (51F - Cold Holding); multi protein tamales (49F - Cold Holding); pork belly (52F - Cold Holding); chopped pork belly (50F - Cold Holding) As per employee items held out of temperature for unknown time. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on kitchen counter top - chorizo (73F - Hot Holding); blood sausage (70F - Hot Holding); pork belly (71F - Hot Holding); sweet plantains (85F - Hot Holding) as per employee items held out of temperature for approximately 2 hours. As per employee items left at room temperature for future orders. Employee stored items in flip top cooler.
Handwash sink used for purposes other than handwashing. Observed in kitchen - handwashing sink used for storage, evident by pot in sink.
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. All 7 employees training expired on 7-10-2025
Food stored on floor. Observed box of oil stored directly on the floor. Employee stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at Adcraft microwave
Stored food not covered. Observed at walk in cooler - raw beef, raw chicken.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - blanched pork belly (46F - Cooling) as per operator item cooling for 8 hours. 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. Observed at walk in cooler - blanched pork belly (46F - Cooling) as per operator item cooling for 8 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - container of pork belly (47F - Cold Holding) thawing since night prior to inspection. item held out of temperature for unknown amount of time. Item not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - container of pork belly (47F - Cold Holding) thawing since night prior to inspection. item held out of temperature for unknown amount of time. Item not portioned or prepared today. See stop sale.
Spray bottle containing toxic substance not labeled. Observed spray bottle in front counter area without label.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with wrist watch. Employee removed item.
Food stored on floor. Bucket of chicken flavoring powder stored directly on the floor next to ice machine in kitchen.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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/ Observed 5 employees on duty without Manager on duty.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator Time as Public Health Control form.
Employee eating in a food preparation or other restricted area. Observed at bakery preparation area - employee eating breakfast on preparation table.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at front area - beverage drink cooler - desserts made in house without date mark nor ingredients.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed box of plastic cups stored in restroom. Operator removed and stored properly.
Standing water in floor drain/floor drain draining very slowly. Observed at front counter area - drain next to hand washing station draining very slow.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area.
Current Hotel and Restaurant license not displayed. Not available on site
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Customer self service cooler- house made drink- in plastic cups. Employee removed from self service customer.
Mar 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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/
Current Hotel and Restaurant license not displayed. Not available on site.
Food stored on floor. Several boxes and baskets of food inside walk in freezer
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Reach in cooler-dinning area: fruit salad, cold corn drink, rice pudding, fruit pudding. Employee removed from self service
Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer compartment mix with soap, employee emptied command prep new sanitizer
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bags of beef stored in to go bags.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer with 50f as lowest temperature available. Unable to measure cold holding temperatures.
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bags of beef stored in to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cooked shrimp in the freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tequenos (115F - Hot Holding);aborrajados (129-136F - Hot Holding)at front display case. As per employee the the items were hot-holding for approximately an hour. Employee reheated items to 167f.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at ware washing sink.
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.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer with 50f as lowest temperature available. Unable to measure cold holding temperatures.
Two-compartment sink used for warewashing. Observed establishment operating with a 2 compartment sink for ware washing. As per operator, the 3 compartment sink was broken and the 2 compartment sink is a temporary replacement.
Clean utensils stored between equipment and wall. Observed knives stored in between 2 tables.
Equipment and utensils not properly air-dried - wet nesting. Observed 22 quart containers wet nesting.
Food stored on floor. Observed raw potatoes stored in the floor in the walking cooler. Potatoes were re arrange property for proper storage by employee.
In-use wet wiping cloth/towel used under cutting board.
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.