EL COLOMBIANO COLOMBIAN CUISINE
12594 PINES BLVD STE 105, Pembroke Pines FL 33027 · 786-874-0347
Last inspected May 7, 2026 · 16 visits since July 2023
APR 24
AUG 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023040597 | Jul 12, 2023 | Jan 12, 2024 | $400 |
Inspection history
16 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary sanitizer test strips.
Accumulation of black mold-like substance in the interior of the ice machine in kitchen.
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority7 Intermediate2 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with taquenos and chicken. Observed inside chest freezer in kitchen.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025. Operator renewed license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold well table// chicharonnes (56F - Cold Holding). Per operator, food not prepped or portioned today. Food stored out of temperature for approximately 2 hours. Food was stored over stacked inside container. Operator had cook remove a portion of the food and put food inside lowboy cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed display box// beef empanada (114F - Hot Holding); sausage link (116F - Hot Holding) at front counter. Per operator, food stored out of temperature for approximately 2 hours. Suggested time as a public health control to operator and emailed procedures. Operator increased temperature of hot box to reheat to 165F for hot holding.
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/ Observed certified food manager certificate expired for Freddy Vesga Perea. Certification expired 12-21-2025.
Handwash sink not accessible for employee use at all times. 1) Observed front counter hand wash sink blocked by cart. Operator moved cart. Corrected On-Site. 2) Observed silverware tray stored on top of kitchen hand wash sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary sanitizer test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter hand wash sink. Operator provided.
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.
No soap provided at handwash sink. Observed no soap at front counter and kitchen hand wash sinks. Operator provided.
Accumulation of black mold-like substance in the interior of the ice machine in kitchen.
Food stored on floor. Observed container of cooked vegetables stored on floor inside walk in cooler. Operator properly stored.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter
Soap dispenser at handwash sink not working/unable to dispense soap. Front counter soap dispenser.
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority7 Intermediate2 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Long chest freezer-portioned raw burger on same container of corn arepas. Employee removed raw burgers and stored separate
Raw animal food stored over/not properly separated from ready-to-eat food. -Two doors- Reach in freezer- raw shrimps and portioned raw fish over packages of hot dogs. Employee removed hot dogs and stored separate on ready to eat storage shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding box-beef empanadas (115F - Hot Holding); chorizo (112F - Hot Holding); blood sausages (115F - Hot Holding), per employee food hot held less than 2 hours, employee stated food gets sold fast. Advised operator to place food on time procedures. Form provided and explained in Spanish. Employee placed a time label in food.
Handwash sink not accessible for employee use at all times. Kitchen area- garbage can and table in front, employee removed.
Handwash sink used for purposes other than handwashing. Preparation station- silverware inside sink, employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter- employee provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Front counter-employee provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter
Soap dispenser at handwash sink not working/unable to dispense soap. Front counter soap dispenser.
Employee personal food not properly identified and segregated from food to be served to the public. Two chocolate ice cream inside reach in freezer, employee removed and stored on separate container with employee label.
Time/temperature control for safety food thawed in an improper manner. Scallops bag on standing water, employee placed bag under cold running water.
Feb 19, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee on cook line
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today, Flip top-; raw shell eggs (50F - Cold Holding); sliced tomatoes (49F - Cold Holding); cooked beef ribs (51F - Cold Holding), advised operator to add ice for a quick chill. Operator contacted technician
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. blood sausage (112F - Hot Holding); chorizo (115F - Hot Holding); tequenos (115F - Hot Holding), per operator food held less than two hours, advised operator to placed food on time procedures, form emailed and explained to Operator
Handwash sink not accessible for employee use at all times. hot water faucet, not working.cook line.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter- employee provided
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee on cook line
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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 steak over red snapper fish, employee placed raw beef under sea food
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose added to faucet.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler-Several containers of food, prep on Tuesday or Wednesday. Employees placed labels on containers
Insect control device installed over food preparation area. Bug zapper over cleaning equipment storage rack.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Poster emailed
No probe thermometer provided to measure temperature of food products.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Food stored in ice used for drinks. Gallon of milk, inside ice machine in rear kitchen. Employee removed and discarded ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot box- front counter, empanadas, pork belly, cheese buns. Per manager, food held two hours ago. Employee placed time labels.
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. Poster emailed
Handwash sink used for purposes other than handwashing. Next to prep sink. Plastic containers and bowl inside. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. In cook line, Employee replaced.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Cook line, employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of Tripe soup, chicken soup, corn on the cab, beef ribs. Prep Saturday and Sunday. Employee placed labels
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training from Ohio, not approved in Florida.
Cutting board has cut marks and is no longer cleanable. Two cutting boards on top of triple sink, employee removed.
Food stored on floor. Dry goods storage area- 3 bags of bean# and lentils on floor, employees placed on shelves.
Jan 8, 2024□ 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 ▾
Floor tiles missing and/or in disrepair. -two tiles in dinning room area, water damage -several broken tiles inside dry goods storage area.
Oct 28, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor tiles missing and/or in disrepair. -two tiles in dinning room area, water damage -several broken tiles inside dry goods storage area.
Oct 27, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 18 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority5 Intermediate12 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects around mop sink, in front of dry goods storage area. -4 flying insects on drain, under triple sink in kitchen area, not landing on food. -2 flying insects around hand wash sink, next to cooking rice pot in cook line. -2 flying insects around long chest freezer, outside of kitchen -
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables inside cook line.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 safety food prepared onsite and held more than 24 hours not properly date marked. Several pots of food, made yesterday and Wednesday, not dated
Clean utensils or equipment stored in dirty drawer or rack. Plate, measuring cup stored on soiled rack shelf in cook line.
Equipment in poor repair. Rusted under shelf table in cook line
Floor soiled/has accumulation of debris. -Under equipment in cook line -kitchen floor
Floor tiles missing and/or in disrepair. -two tiles in dinning room area, water damage -several broken tiles inside dry goods storage area.
Food stored on floor. Two containers of cooking oil
In-use tongs stored on equipment door handle between uses. 3 tongs on soiled oven handles
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Soiled microwave in cook line.
No handwashing sign provided at a hand sink used by food employees. Cook line hand wash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled stove in cook line -under triple sink soiled drain, build up of loose food debris and grease -storage rack of condiments in cook line, substantial build up of food debris and grease.
Single-service articles stored on a soiled surface. Foam cup stored on soiled surface on storage rack in cook line.
Stored food not covered. Several containers of food not cover-pot of beans, pots of assorted soups inside walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. In front of restrooms, entrance of kitchen area.
Sep 11, 2023□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove in cook line -dry food storage shelves in cook line
Jul 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Front counter, employee provided
Water with a temperature of at least 100 degrees Fahrenheit not provided for the entire establishment
Ceiling/ceiling tile shows damage or is in disrepair. 4 tiles with water damage in dining room area
Equipment in poor repair. Top cover of l long chest freezer, broken, exposed to insulation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove in cook line -dry food storage shelves in cook line
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -approximately 10 flying insects flying around dry storage room. -10 flying insects landing on closed bag of sliced bread in dry storage room. -5 flying insects landing on closed container of oat meal in dry storage room. -5 flying insects landing on rolls of paper towels in dry storage room. -3 flying insects landing on side of open bag of dry beans, in dry storage room. -8 flying insects landing inside mop sink, outside of storage area. Storage room located outside of kitchen,in front of WIC.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw corvina, next to open container of chicken soup. In WIC, employee removed corvina fish and placed under RTE food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw tilapia fillet, washed hands with gloves on, then grabbed a clean to go container to set a customer order. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (59F - Cold Holding); blood sausage (60F - Cold Holding), per cooker, food left on cook line counter less than one hour, operator placed ice on both packages and moved to WIC
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box-; empanadas (95F - Hot Holding); cheese buns (92F - Hot Holding); chorizo (110F - Hot Holding); pork belly (112F - Hot Holding), per operator food hot held for two hours, operator stated food don't last 4 hours. Provided and explained operator TPHC form.
Toxic substance/chemical improperly stored.Bottle of tums next to packages of chorizo and blood sausage, in cook line counter. Employee removed
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. Poster emailed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Front counter, employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All containers inside of WIC, made yesterday and and Monday, not dated.
Spray bottle containing toxic substance not labeled. cook line storage rack, two bottles containing yellow and purple solution, employee labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided for the entire establishment
Ceiling/ceiling tile shows damage or is in disrepair. 4 tiles with water damage in dining room area
Equipment in poor repair. Top cover of l long chest freezer, broken, exposed to insulation
Light not functioning.In dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove in cook line -dry food storage shelves in cook line
Stored food not covered. WIC, all containers of cooked food not cover, employee begins to place lids on each container.
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.