DirtyFLRestaurant Inspection Data

EL PATIO COLOMBIAN RESTAURANT

EL PATIO COLOMBIAN RESTAURANT maintains a 1.6/5 food safety rating based on 6 health department inspections in HOLLYWOOD. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

5416 S SR 7 (US 441), HOLLYWOOD 33314

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13469000

Met Inspection Standards

5 high, 1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 08B-38-4:Basic - Container of oil stored on floor in kitchen. Cook elevated during inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees opened water bottles stored on top shelf above prep table in kitchen. Removed during inspection. Corrected On-Site
  • 12B-02-4:Basic - Employee drinking in a food preparation while preparing customer's food.
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Removed during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided to operator.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, dirt, slime and dust. Hood filters soiled Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
  • 02D-01-5:Basic - Working containers of corn meal removed from original container not identified by common name. Manager labeled during inspection. 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 began shift proceeded to open a bag to store customer's pastries without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
  • 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. Employee cracked raw shell eggs and proceeded to get a to go plate to store customer's cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Opened bag of raw beef patties stored above opened bag of yucca in small chest freezer. Cook inverted. 2) container of raw liver stored above container of deli ham and cooked bacon in freezer next to walk in cooler. Manager inverted. 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. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted during inspection. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked 7AM to 11AM during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large container stored in employees handwashing sink in kitchen. Removed during inspection.

7/22/2025· 8mo ago

Visit ID: 10931628

Met Inspection Standards

1 int

  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

1/29/2025· 1y 2mo ago

5 high, 1 int, 2 basic

  • 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.

9/27/2024· 1y 6mo ago

2 high, 1 int, 2 basic

  • 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

1/25/2024· 2y 2mo ago

Visit ID: 8463447

Met Inspection Standards

3 high, 1 int, 1 basic

  • 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

8/3/2023· 2y 8mo ago

Visit ID: 8364393

Met Inspection Standards

3 high, 2 int, 4 basic

  • 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.