EL COJIDO RESTAURANT
5843 North University Drive
Florida, 33321
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop for rice at cook line. Bowl used as scoop for pinto beans. Operator removed Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted at kitchen cook line
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum single service containers not completely stored with protection. Observed more than half of the containers out of the plastic wrapping
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator corrected to proper 100ppm Corrected On-Site
Food safety inspection conducted on 3/20/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of dried beans. Operator removed Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw shell eggs over cheese. Operator reorganized 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 chicken stored over raw pork in walk in cooler. Operator reorganized Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in 2 door glass front cooler behind front counter, per operator opened more than 24 hours ago. Operator date marked Corrected On-Site
Food safety inspection conducted on 12/3/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 2/21/2024
High Priority
2
Intermediate
5
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glass of drinking water. Owner removed item Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. under Handwash sink at Front counter
- 08B-38-4:Basic - Food stored on floor. Carton boxes of plantains on kitchen floor. Owner placed boxes on plastic crates Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cooked plantainin Reach In Cooler.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
- 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/ Manager arrived during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink next to fryer. Employee replaced soap 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. Cooked Plantain in Reach In Cooler Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains dark colored liquid identified as degreaser Owner labeled bottle Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 11/7/2023
High Priority
15
Intermediate
6
Basic
13
Total
34
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk flour and glass bowls in bulk rice and flour. Manager removed all. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above cook line. Repeat Violation
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty container under side prep table in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table in kitchen heavily grooved and discolored.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag hanging on dry goods shelf and keys on shelf by dry goods 2) speaker on shelf next to spices and dry goods.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and fliptop unit in kitchen. Employee removed knives. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Employee removed. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has food debris buildup.
- 29-08-4:Basic - Plumbing system in disrepair. Water line behind dish machine leaking.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Two soiled clothes on cutting board and stovetop in kitchen.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of raw meats, fish and poultry in walk in cooler not covered. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Bottled oil, water, and lemon juice not labeled on shelf by cook line. 2) Bulk container of flour not labeled in dry storage. All items labeled. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored.
- 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, cooked pork (58F - Cooling). Per employee item prepared and cooling from night before. See stop sale.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line returned to cook line from walk in cooler and put on new gloves without first washing hands.
- 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. Employee in kitchen handled dirty plates and pans at triple sink and returned to cook line to handle food containers and continue preparation of food items without washing hands and gloves.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef in standard printed to go bag in walk in cooler.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, cases of raw whole fish above tray of individual empanadas. In large reach in freezer, cases of whole raw fish above opened containers of empanadas. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In fliptop lower cooler, containers of raw fish and raw shell eggs on top shelf above container of cooked pork and bottled sauces. Employee inverted both items for proper separation. Corrected On-Site
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In walk in cooler, container of raw beef above container of raw marinated pork and container of raw marinated chicken above container with bagged raw beef. Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled personal phone and had hands on soiled prep table area and continued to work 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, cooked pork (58F - Cooling). Per employee item prepared and cooling from night before.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Under side prep table in kitchen, egg milk mix (76F - Cold Holding). Per employee prepared at 8:00am. Employee placed in fliptop cooler to rechill. 2) On prep table in kitchen, cooked pork (68F - Cold Holding). Per employee pulled from cooler at 8:00am. Employee returned pork to reach in cooler to rechill. 3) In fliptop upper cooler, cut cheese (41-52F - Cold Holding); sliced tomatoes (40-54F - Cold Holding). Per employee prepped at 8:30am. Both items over-stacked above chill line in containers. Employee removed over-stacked portions and placed in lower cooler to rechill. **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. 1) At front counter, on top of steam table, sausage (96F - Hot Holding); cooked eggs (95F - Hot Holding); fried cheese (95F - Hot Holding). Per employee prepared 2.5 hrs. Items moved to,oven to reheat. 2) At front counter steam table, fried chicken (118F - Hot Holding); stewed pork (115F - Hot Holding); rice (117F - Hot Holding). Per employee items prepared 2-2.5 hrs. Items removed to oven and stove to reheat. 3) On prep table in kitchen, fried chicken (111F - Hot Holding); beans (98F - Hot Holding); modongo (113F - Hot Holding). Per employee, items prepared 1.5-2 hrs. Items moved to oven to reheat. 4) Under side prep table in kitchen, rice (86F - Hot Holding). Per employee cooked 2 hrs. Rice moved to oven to reheat. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside threaded faucet at mop station missing vacuum breaker.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee in kitchen unable to answer questions concerning proper hot and cold holding temperatures and procedures.
- 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 Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris and paper. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen dispenser not working properly.
- 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) Multiple items in walk in cooler without date marking. 2) Flan, tres leche cakes, and open gallon of milk in front counter glassfront cooler not date marked. Per employee milk opened 24 hrs and flans and tres leches from 11-3. Repeat Violation
Food safety inspection conducted on 11/7/2023 revealed 34 total violations (15 high priority, 6 intermediate, 13 basic).