EL PATIO COLOMBIAN RESTAURANT
5416 S SR 7 (US 441), Hollywood FL 33314 · 7542445142
Last inspected Feb 25, 2026 · 6 visits since August 2023
JAN 24
SEP 24
JAN 25
JUL 25
FEB 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025024915 | Jan 29, 2025 | Apr 22, 2025 | $200 |
Inspection history
6 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began shift proceeded to open a bag to store customer's pastries without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to get a to go plate to store customer's cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Opened bag of raw beef patties stored above opened bag of yucca in small chest freezer. Cook inverted. 2) container of raw liver stored above container of deli ham and cooked bacon in freezer next to walk in cooler. Manager inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted during inspection.
Show the remaining 11 findings ▾
Time/temperature control for safety raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked 7AM to 11AM during inspection.
Handwash sink not accessible for employee use at all times. Large container stored in employees handwashing sink in kitchen. Removed during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Container of oil stored on floor in kitchen. Cook elevated during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees opened water bottles stored on top shelf above prep table in kitchen. Removed during inspection.
Employee drinking in a food preparation while preparing customer's food.
In-use tongs stored on oven door handle between uses. Removed during inspection.
No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided to operator.
Nonfood-contact surface soiled with grease, dirt, slime and dust. Hood filters soiled
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
Working containers of corn meal removed from original container not identified by common name. Manager labeled during inspection.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 9 findings ▾
Container of medicine improperly stored. A bottle of DayQuil was stored on the shelf over the prep table in the prep area shared with the ware washing area. The bottle was removed
Nonfood-grade bags used in direct contact with food. In the reach in cooler across from the entrance to the kitchen, cooked rice was stored in a shopping bag. The rice was removed to a food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the entrance to the kitchen, raw eggs were stored over cooked rice. The eggs were moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, cooked sausage (40-58F - Cold Holding). The sausage was stored in an over stuffed manner. The over stuffed portion was removed to the lower cooler to chill and cold hold.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the cook line under the hand sink.
No soap provided at handwash sink. At the hand sink on the cook line. The manager supplied soap
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and ladles in 91F water at the front counter steam table. The items were removed to the dish area.
Reach-in cooler shelves with rust that has pitted the surface. At the front counter reach in cooler and the reach in cooler across from the entrance to the kitchen.
Portable fire extinguisher gauge in red zone. For reporting purposes only. The silver extinguisher on the cook line.
Sep 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line, in the reach in cooler, the raw eggs were stored over the cooked chicken. The eggs were moved down.
Spray bottle containing toxic substance not labeled. A spray bottle of blue liquid at the front counter was not labeled. The employee labeled the bottle.
Cutting board has cut marks and is no longer cleanable. On the cook line reach in cooler
Working containers of food removed from original container not identified by common name. On the cookline pot and pan storage rack, a spray bottle of water was not labeled. The operator had the bottle labeled.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment sink. Employee added water until 100ppm was attained Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Cooked rice reheated in white thank you bag Employee removed and discard rice Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48F Employee removed to Freezer Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Used to fill cooking utensil Priority: Intermediate
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water on top shelf of Chicken Cooler. Employee discard item Priority: Basic
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw shelled eggs stored over chopped onions inside low boy cooler in cook line. Operator moved raw shelled eggs to another reach in cooler and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork inside walk in cooler. Operator moved raw beef and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line, chorizo sausage (50F - Cold Holding) held less than 4 hours ago. Observed chorizo sausage overfilled above container line marking. Operator removed excess chorizo and moved to reach in cooler to quick chill. Foods not prepared or portioned today.
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/
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable in sandwich line.
Hole in or other damage to wall next to hand wash sink in cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit in cook line. Water temperature at 87F. Operator discarded water
Wall soiled with accumulated grease, food debris, and/or dust behind shelf next to fryer in cook line.
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.