QUIUBO COLOMBIAN BISTRO
1710 E IRLO BRONSON MEMORIAL HWY, St. Cloud FL 34771
Last inspected Jul 10, 2026 · 9 visits since October 2023
OCT 24
NOV 24
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (58F - Cold Holding) in make table on cookline Pan is above line of refrigeration Cheese removed from reach in cooler 1.5 hours prior per operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Manager or person in charge lacking proof of food manager certification.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. For whitefish and shrimp in ceviche
Current Hotel and Restaurant license not displayed. Expired April 1st 2026 displayed
Equipment in poor repair. Several torn equipment gaskets throughout facility
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
Ripped/worn tin foil used as shelf cover. On bottom shelf of storage rack next to cookline make table
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For whitefish and shrimp in ceviche
Manager or person in charge lacking proof of food manager certification.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. For whitefish and shrimp in ceviche
Bowl or other container with no handle used to dispense food. Portion cup used as scoop in pineapple salsa in reach in cooler underneath make table next to glass door reach in cooler
Current Hotel and Restaurant license not displayed. Expired April 1st 2026 displayed
Employee preparing food in customer section of dining area. Observed employee portioning sauce cups on bar top
Equipment in poor repair. Several torn equipment gaskets throughout facility
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler drawers underneath grill on cookline
Ripped/worn tin foil used as shelf cover. On bottom shelf of storage rack next to cookline make table
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw steak kabobs on top of container of cut plantains in glass door reach in cooler next to kitchen entrance
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (58F - Cold Holding) in make table on cookline Pan is above line of refrigeration Cheese removed from reach in cooler 1.5 hours prior per operator
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. Was only able to view 2 employee training certificates
Bowl or other container with no handle used to dispense food. Bowls in steamwell foods and portion cop scoops inside of container of sugar on bottom of dry storage shelf next to cookline handwashing sink
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler grill drawers interior
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cooked beans; shelled eggs over onions in glass door reach in cooler next to make table
Handwash sink used for purposes other than handwashing. Warewashing brush pan and dishes in handwashing sink at front counter Operator removed
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. 2 missing
Bowl or other container with no handle used to dispense food. Bowls in rice in steam table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table next to make table
Equipment in poor repair. Make table lid on make table on cookline unattached from table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in glass door reach in cooler next to make table in kitchen
Standing water in bottom of reach-in-cooler. Under make table on cookline
Nov 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop off dirty plates and pick up clean plates
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,diced tomatoes and sausage temping between 48F-55F at reach in cooler. Per operator items have been in reach in cooler less than three hours. Advised operator to place items on ice or move to glass reach in fridge for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken and sauce made yesterday per operator
Bathroom facility not clean. Floors of men and women's bathroom
Carbon dioxide/helium tanks not adequately secured. CO2 tank by drink station at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooking elements at cooks line
Working containers of food removed from original container not identified by common name. Sugar in clean container at dry storage not labeled
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked plantains in bowl lined with paper towel at cooks line
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Barbicoa made yesterday per employee with no date mark
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
Bowl or other container with no handle used to dispense food. Soufflé bowls in container with sugar
Carbon dioxide/helium tanks not adequately secured. At front counter
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored on dry storage shelf next to triple sink
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Working containers of food removed from original container not identified by common name. Sugar no label at dry storage shelf in kitchen
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked plantains in bowl lined with paper towel at cooks line
Handwash sink not accessible for employee use at all times. Hand washing sink at front counter blocked by container with solution to drop soiled glasses Hand washing sink at cooks line had a black container in the sink
Manager or person in charge lacking proof of food manager certification.
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 soap provided at handwash sink. No soap at hand washing sink at cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Barbicoa made yesterday per employee with no date mark
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
Bowl or other container with no handle used to dispense food. Soufflé bowls in container with sugar
Carbon dioxide/helium tanks not adequately secured. At front counter
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored on dry storage shelf next to triple sink
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Working containers of food removed from original container not identified by common name. Sugar no label at dry storage shelf in kitchen
Mar 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 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.
Equipment in poor repair. Freezer gasket at coffee/drink area. Cooler gasket at cookline.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Blocked by table. Pans in sink. Kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Operator had pool ph test strips
Spray bottle containing toxic substance not labeled.
Food stored on floor. Frying oil
In-use knife/knives stored in cracks between pieces of equipment. At make table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
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.