COLOMBIAN COFFEE HOUSE
Food safety records indicate COLOMBIAN COFFEE HOUSE in BOCA RATON has 3 inspections with a 2.2/5 overall rating. Food safety practices have remained consistent.
495 NE 20 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 9/3/2025
Inspection #: Visit ID: 10926552
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table Removed Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat in standing water in hand sink back kitchen Removed Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at front counter using cellphone while making coffee. After using cellphone employee began handling limes. Hands not washed in between.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves. Hands not washed and gloves not changed. Operator educated employee on site. Instructed to wash hands and change gloves **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at front counter rinsed Knife and cutting board in dump sink. Not properly washed rinsed or sanitized. Employee in back kitchen washed and rinsed dishes. No sanitizing procedure observed. Sanitizer not set up in triple sink. Educated on site. Set up sanitizer with chlorine. Dishes sanitized. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (71F - Cold Holding); out less than four hours. Placed back in cooler **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Meat in bowl in hand sink back kitchen Removed Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Quaternary
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving eggs undercooked
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray not labeled under hand sink in
Inspection Date: 12/4/2024
Inspection #: Visit ID: 8834561
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with bare hands and handled utensil to cook eggs immediately after. Hands not washed. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef did not wash hands before putting gloves on after cracking raw shell eggs with bare hands to cook eggs. Warning
- 12A-13-4:High Priority - 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.chef washed dishes in triple sink and immediately grabbed egg from cooler and started cooking. Hands not washed before handling food. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanadas (93F - cold Holding); beef empanadas (93F - Cold Holding); cheese empanadas (93F - Cold Holding) in plastic case on counter. Out less than four hours. Not prepped or portioned. Instructed operator to place items on TPHC. Procedure emailed to operator. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chef rinsed rag in hand sink in back kitchen Warning
Inspection Date: 7/19/2024
Inspection #: Visit ID: 8524220
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.