DirtyFLRestaurant Inspection Data

QUIUBO COLOMBIAN BISTRO

QUIUBO COLOMBIAN BISTRO has 6 health inspections on file for its SAINT CLOUD location, with an overall rating of 1.6/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

1710 East Irlo Bronson Memorial Highway
Florida, 34771
Osceola County County

Overall Food Safety Rating

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

All Inspection Reports

2/19/2026· 1mo ago

Visit ID: 13509687

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-01-5:Basic - 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 Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler grill drawers interior
  • 08A-05-6:High Priority - 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 Repeat Violation
  • 03A-02-5:High Priority - 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
  • 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. Was only able to view 2 employee training certificates Repeat Violation

9/2/2025· 7mo ago

Visit ID: 10875161

Met Inspection Standards

1 high, 2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in rice in steam table
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table next to make table
  • 14-11-5:Basic - Equipment in poor repair. Make table lid on make table on cookline unattached from table
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Repeat Violation
  • 12B-13-4:Basic - 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
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Under make table on cookline
  • 08A-05-6:High Priority - 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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Warewashing brush pan and dishes in handwashing sink at front counter Operator removed Corrected On-Site
  • 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. 2 missing

11/13/2024· 1y 5mo ago

Visit ID: 10717784

Met Inspection Standards

2 high, 3 int, 4 basic

  • 32-07-4:Basic - Bathroom facility not clean. Floors of men and women's bathroom
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by drink station at bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooking elements at cooks line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in clean container at dry storage not labeled
  • 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. Observed employee drop off dirty plates and pick up clean plates
  • 03A-02-5:High Priority - 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 **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line
  • 02C-02-5:Intermediate - 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

10/25/2024· 1y 5mo ago

Visit ID: 10703295

Met Inspection Standards

1 high, 2 int, 7 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door - From follow-up inspection 2024-10-25: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé bowls in container with sugar - From follow-up inspection 2024-10-25: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At front counter - From follow-up inspection 2024-10-25: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen - From follow-up inspection 2024-10-25: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2024-10-25: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2024-10-25: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar no label at dry storage shelf in kitchen - From follow-up inspection 2024-10-25: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked plantains in bowl lined with paper towel at cooks line - From follow-up inspection 2024-10-25: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-10-25: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2024-10-25: **Time Extended**

10/24/2024· 1y 5mo ago

Visit ID: 8723803

Follow-up Inspection Required

1 high, 5 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé bowls in container with sugar
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At front counter
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
  • 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 drinks stored on dry storage shelf next to triple sink
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar no label at dry storage shelf in kitchen
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked plantains in bowl lined with paper towel at cooks line
  • 31A-09-4:Intermediate - 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 Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 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/
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink at cooks line Corrected On-Site
  • 02C-02-5:Intermediate - 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

3/27/2024· 2y ago

Visit ID: 8641397

Met Inspection Standards

1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Freezer gasket at coffee/drink area. Cooler gasket at cookline.
  • 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.