Colada Cuban Cafe
525 N Federal Hwy #400, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1623662
What drove the grade
Proof of required state approved employee training not available for some employees.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 intermediate, 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
In the triple sink, three packages of beef were thawing in 56°F standing water. The water was turned on to thaw properly
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the bucket of rice, a quart container was stored inside and used to dispense the rice. The container was removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.