EL PATIO COLOMBIAN RESTAURANT
5416 S SR 7 (US 441), HOLLYWOOD 33314
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/29/2025
High Priority
5
Intermediate
1
Basic
2
Total
9
Inspection Details:
- 10-07-4:Basic - 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. Corrected On-Site
- 14-33-4:Basic - 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.
- 41-07-4:High Priority - 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 Corrected On-Site
- 14-31-5:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the cook line under the hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the hand sink on the cook line. The manager supplied soap Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. The silver extinguisher on the cook line.
Food safety inspection conducted on 1/29/2025 revealed 9 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 9/27/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On the cook line reach in cooler
- 02D-01-5:Basic - 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. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - 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. Corrected On-Site
- 41-17-4:Intermediate - 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. Corrected On-Site
Food safety inspection conducted on 9/27/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 1/25/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-42-4:High Priority - 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 Corrected On-Site Priority: High Priority
- 40-06-5:Basic - 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
- 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Used to fill cooking utensil Priority: Intermediate
- 14-31-5: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 Corrected On-Site Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48F Employee removed to Freezer Corrected On-Site Repeat Violation Priority: High Priority
Food safety inspection conducted on 1/25/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 8/3/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in sandwich line.
- 36-24-5:Basic - Hole in or other damage to wall next to hand wash sink in cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in cook line. Water temperature at 87F. Operator discarded water Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind shelf next to fryer in cook line.
- 08A-14-5:High Priority - 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. Corrected On-Site
- 08A-20-5:High Priority - 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. Corrected On-Site
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 53A-05-6:Intermediate - 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/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 8/3/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).