EL COLOMBIANO - COLOMBIAN CUISINE
3457 North Hiatus Road
Sunrise, Florida, 33351
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, milk steaming wand on espresso machine being held in container of standing water.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards on kitchen prep table and on cart by cook line.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Insect control device above sliding top reach in freezer in front prep area of kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right microwave above prep table at end of cookline has food debris buildup.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 0ppm. Manager remade to properly store with 100ppm. 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. 1) In glassfront cooler set front counter, house made rice pudding and mousse missing date marks. Per manager prepared on 3-22. 2) In walk in cooler, buckets of cooked chicken and house salsa missing date marks. Per manager prepared 3-21 and 22.
Food safety inspection conducted on 3/24/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 10/2/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms (Male and Female) no sign
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water, next to handwashing sink in kitchen.
Food safety inspection conducted on 10/2/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/24/2024
High Priority
5
Intermediate
7
Basic
5
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor inside walk-in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 84F at cook line. Operator remade new at 164F. Corrected On-Site
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Observed urinal in disrepair.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 towels by prep table. Operator placed in sanitizer bucket. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed liquid bottles not labeled. Operator placed labels on bottles. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Chef washed hands I less than 7". Chef rewashed hands properly. Corrected On-Site
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. plantain and pork chunks at deep fryer (84F - Hot Holding) under no temperature control less than 4 hours. Operator to keep time, timed mark 10am to 2pm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler - chimichurri (47 F - Cold Holding more than 24 hours. Operator removed from cooler to discard. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler - chimichurri (47 F - Cold Holding more than 24 hours. Operator removed from cooler to discard. Foods not prepared today. See stop sale.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 plusppm). Operator remade to 100 ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer in kitchen soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food waste in HWS. Operator corrected. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling when arrived at location. 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 in kitchen area. Operator placed soap in dispenser. Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator Thermometer calibrated 33.9F versus inspector 32F. Repeat Violation
- 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for TCS foods not date marked after 24hrs. Wait station cooler: TCS desserts prepared on Sunday no date marked. Operator date marked . Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/24/2024 revealed 17 total violations (5 high priority, 7 intermediate, 5 basic).
Inspection on 10/31/2023
High Priority
8
Intermediate
5
Basic
6
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 in open case with canned foods on dry storage shelf. Employee removed phone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. 1) case of unwashed citrus on floor directly inside kitchen door from dining room. 2) bucket of peeled potatoes and cases of food on floor in walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bus pans on storage shelve Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in top of seafood freezer in back storage area. Manager removed beverages. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine reading 10ppm chlorine. Employee corrected to 100ppm. Corrected On-Site
- 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, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight. See stop sale.
- 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 on cook line cracked raw shell eggs and continued to cook and handle multiple plates without washing hands and changing gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw portioned seafood on top of container of cooked beef. Employee moved seafood to smaller container and placed with raw seafoods. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line left cook line and handle back door, cooler door, and delivered cases of food to move into walk in cooler and returned to cook line to prepare food without washing hands and changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table opposite cook line raw shell eggs in bowl at 80F ambient temperature on thermometer. Per manager out of cooler less than 2 hrs. Manager returned most of eggs to cooler to rechill and covered remainder with ice to rapid chill. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at cook line reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at front counter hand sink. Employee replaced. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas and chorizo in front counter display have time marks. Manager cannot form. New form provided and completed. Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 70F in ice water.
- 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. Container of mushroom sauce in reach in cooler not date marked as to when prepared. Per employee prepared 24 hrs ago. Repeat Violation
Food safety inspection conducted on 10/31/2023 revealed 19 total violations (8 high priority, 5 intermediate, 6 basic).