PALMAS COLOMBIAN RESTTAURANT AND BAKERY CORP
10036 PINES BLVD, Pembroke Pines FL 33024 · 954-391-9268
Last inspected Aug 13, 2026 · 9 visits since September 2023
SEP 24
JAN 25
JUL 25
OCT 25
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Live, small flying insects found. 2 flying insects observed near to juice machine at front counter. Flying insects were removed from area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024059742 | Sep 3, 2024 | Nov 14, 2024 | $400 |
| 2--2022052345 | Sep 14, 2022 | Nov 10, 2022 | $200 |
Inspection history
9 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found. 2 flying insects observed near to juice machine at front counter. Flying insects were removed from area.
Metal stem-type thermometer soiled. Manager cleaned and sanitized thermometer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, White Rice (120F - Hot Holding), per operator, rice cooked approximately 2 hours ago and held in steam table. Rice was reheated to 172 F.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink in kitchen. Discussed proper handwashing procedures with manager.
Show the remaining 3 findings ▾
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. 2 newly hired employees without signed Employee Health Forms. Emailed form to manager.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No Consumer Advisory available at establishment. Emailed poster to manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage stored on flip top cooler. Beverage was moved from cooler.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door reach in cooler stop back of kitchen, trays of raw fish and meats on shelves above containers of chicken vegetable soup. Employee rearranged all items to proper separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door reach in cooler at back of kitchen, tray of raw steaks on shelf above tray of raw pork belly. Employee rearranged all items to properly separate.
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. In Atosa 2 door freezer, trays of raw raw non commercially wrapped chicken on rack above tray of non commercially wrapped steaks. Employee rearranged to properly separate.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink. Reviewed with employee to only use hand sink and employee rewashed hands at hand sink.
Handwash sink used for purposes other than handwashing. Employee at front counter rinsing coffee cups in hand sink. Reminded employee sink only for hand wash. Employee moved cups to main kitchen to wash.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen single door reach in cooler, house made tamales missing date marked. Per employee prepared on 10-18.
Food stored on floor. Container of fryer oil on floor in dry store room.
Working containers of food removed from original container not identified by common name. Bulk containers of flour and cornstarch with unreadable labels. Employee remarked containers.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. Bottle of personal vitamins next to spice containers on top of microwave at front counter. Employee removed bottle.
Nonfood-grade bags used in direct contact with food. Prepared empanadas in standard trash bag in storeroom chest freezer. Employee moved empanadas to plastic container.
Handwash sink used for purposes other than handwashing. Front counter hand sink used for rinsing blender evidenced by blender full of water in sink. Employee moved blender to triple sink.
Nonfood-grade basting brush used in food. Standard paint brush used for brushing raw egg onto breads. Employee discarded brush.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen single door upright reach in cooler, house tamales missing date marked. Per employee made on 7-11. Employee marked container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water bottle next to blender base on kitchen prep table. Employee moved bottle.
Employee eating in a food preparation or other restricted area. Partially eaten meal next blender base on kitchen back prep table. Employee discarded food.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on kitchen prep table by microwave.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on stovetop, cooked mushrooms and onions (120F - Hot Holding). Per manager, finished cooking approximately 10:00am. Manager moved pan onto grill to reheat to 165F and hold there.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In Asber reach in cooler, house made tamales not date marked when removed from freezer. Per manager removed earlier in morning. Manager marked today's date on container.
Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk container of cornstarch. Manager removed cup.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses on top of ice machine at front counter stored directly under paper towel dispenser - contamination risk from water falling from hands. Employee moved glasses to service window.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil by fliptop in kitchen not labeled.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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, changed gloves, and continued kitchen food prep without washing hands first. Reviewed with employee proper procedures and employee washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In 2 DOOR reach in, half case of raw shell eggs at 66F ambient temperature. Per manager in unit 3 days. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler 2 DOOR - block cheese (65F - Cold Holding); raw chicharrones (56F - Cold Holding); raw pork chops (57F - Cold Holding); cooked beef with potatoes (72F - Cold Holding). Per manager no items prepared, portioned, or bought today and all items in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler 2 DOOR - block cheese (65F - Cold Holding); raw chicharrones (56F - Cold Holding); raw pork chops (57F - Cold Holding); cooked beef with potatoes (72F - Cold Holding). Per manager no items prepared, portioned, or bought today and all items in unit more than 4 hours. See stop sale. Do not use equipment for Temperature Critical Safety foods until temperature can be maintained at 41F or lower.
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 to post.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by kitchen hand sink. Advised manager to label when able.
In-use knife/knives stored in cracks between pieces of equipment. Knife between edge of prep table and fliptop unit. Manager removed knife.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwave ovens by fliptop unit have good debris buildup.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at fliptop unit not labeled.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw shell eggs stored over ready to eat cooked beef inside flip top in kitchen. Observed no liner under flip top separating lower reach in cooler. Operator moved foods to another reach in cooler.
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. Observed raw beef and raw chicken over cooked chicken, packaged yuca and cooked corn. Operator rearranged and placed in appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork at 57F. Cold holding inside reach in cooler in kitchen, held less than 4 hours ago. Per operator, equipment door was opened for morning prep. Operator moved freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cooked rice 110 F hot holding less than 4 hours ago in steam table in kitchen. Operator Reheated to 188F during inspection.. Observed steam table not containing enough water inside steam table to keep steam rice above 135F. Operator added water to steam table.
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. Printed reporting agreement forms and provided to owner.
Bowl or other container with no handle used to dispense rice in kitchen. Operator removed
Green Cutting board has cut marks and is no longer cleanable on prep station in kitchen.
Sep 28, 2023□ 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 ▾
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.
Bathrooms located inside establishment are not self-closing doors.
Current Hotel and Restaurant license not displayed.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 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. Double door stainless steel freezer had raw chicken over raw beef. Operator rearranged freezer to separate the foods correctly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Under prep table; raw shell egg's (79°F - Cold Holding) under prep table less than 4hrs ago, observed food with no temperature control form food safety. Foods not prepared or portion today. Operator moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried pork 115°f, sausage 114°f and beef empanada 115°f front counter hot box, made under 2hrs ago, observed unit setting on low heat. Operator moved foods to oven and reheated items to 175F.
Handwash sink not accessible for employee use at all times. 1.Front counter observed dishes inside sink 2.Kitchen hand wash sink observed container inside sink Operator removed items
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. Provided form for new employees hired less than 60 days
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.
Spray bottle containing toxic substance not labeled. Operator labeled degreaser
Accumulation of yellow slimy substances in the interior of the ice machine/bin. ( rear) Operator cleaned and sanitized during inspection.
Bathroom door left open other than during cleaning or maintenance. Women's bathroom door is left open.
Bathrooms located inside establishment are not self-closing doors.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses.Operator moved to a more suitable location
In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel and placed it into sanitizer bucket.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed dirty tools sitting on top of meat slicer. Operator moved tools to a designated area for tools.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels were being left on the prep tables. Operator placed all wet towels in sanitizer bucket
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.