EL COLOMBIANO - COLOMBIAN CUISINE
3457 N HIATUS RD, Sunrise FL 33351 · 754-223-3737
Last inspected Jan 26, 2026 · 7 visits since October 2023
OCT 24
MAR 25
AUG 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019767 | Jan 26, 2026 | Jul 22, 2026 | $100 |
| 2--2018018673 | Mar 7, 2018 | May 16, 2018 | $400 |
Inspection history
7 visits, newest first
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on mixer head.
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.
Show the remaining 6 findings ▾
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
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.
Food stored on floor. -Observed various food items stored on walk in freezer and cooler floor.
In-use tongs stored on equipment door handle between uses.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
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.
Sep 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
Cutting board has cut marks and is no longer cleanable. Kitchen cutting board has brownish black, cut marks (Kitchen Flip top).
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer on fan unit.
Objectionable odors in bathroom or other areas of the establishment. In bathroom hallway and dining room area, observed a strong sewage like odor
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
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
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.
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
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.
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.
Cutting board has cut marks and is no longer cleanable. Flip top cutting board displaying multiple discolored cut marks
Food stored on floor. Buckets of food in direct contact with floor inside walk in.
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.
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
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened water bottles inside reach in cooler
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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.
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.
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.
Insect control device installed over food preparation area. Insect control device above sliding top reach in freezer in front prep area of kitchen.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 0ppm. Manager remade to properly store with 100ppm.
Oct 2, 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 ▾
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. In both bathrooms (Male and Female) no sign
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water, next to handwashing sink in kitchen.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate5 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Chef washed hands I less than 7". Chef rewashed hands properly.
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.
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.
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.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 plusppm). Operator remade to 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer in kitchen soiled.
Handwash sink used for purposes other than handwashing. Observed food waste in HWS. Operator corrected.
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/
No soap provided at handwash sink in kitchen area. Operator placed soap in dispenser.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator Thermometer calibrated 33.9F versus inspector 32F.
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.
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.
Food stored on floor inside walk-in cooler.
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.
Toilet/urinal not flushing/functioning properly. Observed urinal in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses. 2 towels by prep table. Operator placed in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed liquid bottles not labeled. Operator placed labels on bottles.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
8 High priority5 Intermediate6 Basic
Show 19 findings ▾
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.
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.
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.
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.
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at cook line reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
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.
No soap provided at handwash sink. No soap at front counter hand sink. Employee replaced.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 70F in ice water.
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.
Current Hotel and Restaurant license not displayed.
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.
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.
Old labels stuck to food containers after cleaning. Old labels on plastic bus pans on storage shelve
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.
Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not 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.