DirtyFLRestaurant Inspection Data

COLADA CUBAN CAFE

COLADA CUBAN CAFE in FORT LAUDERDALE has 7 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections show improving food safety practices.

Northeast 5th Terrace
Fort Lauderdale, Florida, 33394
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/19/2025

Inspection #: Visit ID: 13465828

  • N/A:No Violations Were Observed

Inspection Date: 7/18/2025

Inspection #: Visit ID: 10887473

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine walls, door, and freezing unit have accumulation of mold-like substance. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf next to spices above kitchen flip top cooler. Employee removed phone. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All kitchen employees wearing watches and/or bracelets.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open wage bottle in two door low boy cooler at cook line. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler ,Roasted garlic (52F - Cooling). Per employee item not prepared or portioned today - prepared on 7/17 in unit over night. See stop sale. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dishes and changed gloves without washing hands and proceeded to prepare food. Educated employee on proper handwashing procedure. **Corrective Action Taken** Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched arm and continued to prep raw chicken without changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans and stored away without having a sanitizer sink set up. Employee set up sanitizer sink and sanitized pans. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. See stop sale. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw chicken failed to change gloves before handling stacks of clean pans. Educated employee on proper handwashing procedures. Employee washed her hands and changed gloves. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. In walk in cooler ,Roasted garlic (52F - Cooling). Per employee prepared on 7/17 in unit over night. 2. In walk in cooler, Portioned raw steak (51F - Cooling); Diced ham (52F - Cooling); Portioned sliced ham (51F - Cooling); Portioned sliced cheese (51F - Cooling). Per operator items not prepared or portioned today - items prepared 7/17 in unit over night. 3. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. 4. In walk in cooler ,Raw shell eggs (48F - ambient cold holding ; Milk (51F - Cold Holding); Block cheese (51F - Cold Holding); Cooked White rice (51F - Cold Holding); Raw pork shoulder (50F - Cold Holding); Shredded mozzarella (52F - Cold Holding); Cooked Pork (51F - Cold Holding); Liquid eggs (50F - Cold Holding); Bag lettuce (50F - Cold Holding); Stuffed potato balls (50F - Cold Holding); Cooked turkey sausage (50F - Cold Holding); Commercial empanadas (51-52F - Cold Holding); Liquid egg whites (51F - Cold Holding); Black beans (52F - Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler ,Raw shell eggs (48F - ambient cold holding ; Milk (51F - Cold Holding); Block cheese (51F - Cold Holding); Cooked White rice (51F - Cold Holding); Raw pork shoulder (50F - Cold Holding); Shredded mozzarella (52F - Cold Holding); Cooked Pork (51F - Cold Holding); Liquid eggs (50F - Cold Holding); Bag lettuce (50F - Cold Holding); Stuffed potato balls (50F - Cold Holding); Cooked turkey sausage (50F - Cold Holding); Commercial empanadas (51-52F - Cold Holding); Liquid egg whites (51F - Cold Holding); Black beans (52F - Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, Portioned raw steak (51F - Cooling); Diced ham (52F - Cooling); Portioned sliced ham (51F - Cooling); Portioned sliced cheese (51F - Cooling). Per operator items not prepared or portioned today - items prepared 7/17 in unit over night. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 2/18/2025

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles, gaskets and doors - all Cookline cold holding units. Also, microwave handle and door.
  • 08B-38-4:Basic - Food stored on floor. Cases of cooking oil and single service items stored on floor across from walk in cooler under prep table.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes - ambient cooling 1 hour at 10am (49-52F - Cooling) at 10:50am 48-52F; guacamole with tomatoes - ambient cooling 2 hours at 10am (42-48F - Cooling) at 10:50am 41-49F. At these rates, proper cooling will not occur. Operator to move items to walk in to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (74F). Per operator hot holding almost 2 hours. Operator moved to grill to reheat. **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - 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 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Repeat Violation

Inspection Date: 7/29/2024

  • N/A:No Violations Were Observed

Inspection Date: 7/22/2024

  • 08B-29-4:Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Whole oranges on front counter for juice machine - per operator oranges have been washed, however placed back in cardboard case they arrived in. Operator removed. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Front counter. Operator stored properly. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front counter - Dishwasher (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning
  • 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. Cook cracked raw shell eggs then changed gloves and touched ready to eat cheese without washing hands. Reviewed proper procedures and employee washed hands and put on new gloves. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching washed oranges for juice machine with bare hands. Reviewed proper procedures. Employee washed hands and discontinued juicing. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 11-26-1:Intermediate - 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. Operator adjusted. Corrected On-Site Warning
  • 53B-13-5:Intermediate - 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottles by prep table. Advised operator to label. Warning

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8463514

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed proper set up of triple sink and operator set up properly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline fryer handle. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat juices. Operator stored all items properly. Corrected On-Site
  • 11-26-1:Intermediate - 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8376779

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items stored with pans and spices.
  • 14-11-5:Basic - Equipment in poor repair. Time/temperature control for safety food not maintained frozen solid in a freezer. Observed right side door not closing tightly. Plantains 40F, cooked potatoes 40F, mahi still frozen solid.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cookline flip top. Employee removed. Corrected On-Site
  • 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer, plantains (40F); cut potatoes (40F); mahi still frozen solid. Observed right side door not closing tightly
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in front counter hand sink. Operator removed.
  • 31B-02-4:Intermediate - No paper towels provided at handwash sink. Hand sink across from triple sink. Operator replaced.