El Balcon de Las Americas
1823 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1624106
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection7 high priority (3 fixed by the Oct 27 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate, 3 basic-32
- Administrative complaint on Oct 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: 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°F. Cook line - flip top cooler - shredded cheese (47°F - Cold Holding); Coleslaw (44°F - Cold Holding); Cut tomato (48°F - Cold Holding); Slices baby tomatoes (47°F - Cold Holding); Diced tomato salsa (47°F - Cold Holding); Guacamole (48°F - Cold Holding); Fresh Garlic and Oil (44°F - Cold Holding) per operator items not prepared or portioned today and held in unit overnight. Discussed with operator proper cold holding procedures. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk-in cooler - chicken soup (43-48°F - Cooling); Pork soup (43-48°F - Cooling), per operator both items prepared yesterday. Items not prepared or portioned today. Observed both items in tall plastic containers. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line - flip top cooler - shredded cheese (47°F - Cold Holding); Coleslaw (44°F - Cold Holding); Cut tomato (48°F - Cold Holding); Slices baby tomatoes (47°F - Cold Holding); Diced tomato salsa (47°F - Cold Holding); Guacamole (48°F - Cold Holding); Fresh Garlic and Oil (44°F - Cold Holding) per operator items not prepared or portioned today and held in unit overnight. Discussed with operator proper cold holding procedures. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line fryer, pork belly (112°F - Hot Holding). Per operator pork cooked 1.5hrs ago. Operator placed on Time As A Public Health Control. Advised operator to properly time stamp.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk-in cooler - chicken soup (43-48°F - Cooling); Pork soup (43-48°F - Cooling), per operator both items prepared yesterday. Items not prepared or portioned today. Observed both items in tall plastic containers. See stop sale
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Walk in freezer - raw beef and raw pork stored above ready to eat soup. Operator began reorganizing.
Fixed on the spot
Cook line - flip top - Raw shrimp stored over/not properly separated from ready-to-eat sauces.
Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Cook line employee cracked raw shell eggs and then handled clean utensils without washing hands. reviewed proper handwashing.
Employee washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk-in cooler observed chicken soup and pork soup cooling overnight in tall plastic containers.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Coffee area - observed employee rinse blender in handwashing sink, reviewed proper use of handwashing sink.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cook line - handle touching product in bulk container of salt. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cook line - bowl in bulk container of dry chicken base. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line flip top gaskets
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.