El Balcon de Las Americas II
1441 N SR 7, Margate, FL 33063 · Permanent Food Service · License 1620230
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 1 intermediate, 7 basic (2 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler///; mushroom sauce (46-50°F - cooling overnight). Per operator item prepared the day prior and held in unit over night. Observed item cooling covered in a deep container.See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beverage and Desert Walk in cooler// ; tres leche (44°F - Cold Holding) per operator item not prepared or portioned today. Item inside unit for less than four hours. Operator moved tres leches to separate walk-in cooler to quick chill.
Fixed on the spot
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.
1) Walk in freezer - observed raw pork stored above ready to eat corn. Operator reorganized unit.
Fixed on the spot
Raw animal foods not properly separated from each other in unit based upon minimum required cooking temperature.
Walk in Cooler - observed raw chicken stored above raw pork sausage. Operator reorganized unit
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs with gloved hands then proceeded with other food preparation. Employee washed hands.
Fixed on the spot
Intermediate1
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///; mushroom sauce (46-50°F - cooling overnight). Per operator item prepared the day prior and held in unit over night. Observed item cooling covered in a deep container.See stop sale.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Cookline Reach In freezer - observed fish stored uncovered. Operator wrapped food item in plastic wrap.
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Cook line - Flip Top Shelf - employee food stored next to spoons and to go containers. Employee removed food item.
Fixed on the spot
Code 10, In-use utensils properly stored: Front counter Ice bin - Ice scoop handle in contact with ice.
Operator stored ice scoop 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 - Steam table observed plastic container stored inside rice. Employee removed.
Fixed on the spotRepeat violation
Equipment in poor repair.
Cook Line - white reach in freezer- observed with broken handle.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine observed with slight accumulation of black substance.
Code 23, Non-food contact surfaces clean: Walk-in cooler - Buildup of food debris/soil residue on equipment door handles.
Earlier inspections 1
A92Routine inspection7 violations No follow-up needed
- First visitJul 20, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
1) Containers of soup in walk in freezer not covered. 2) Multiple food items in walk in cooler at proper temperature not covered. Employee added lids to all containers.
Fixed on the spot
Food stored on floor.
Buckets of cooked beans on floor in walk in freezer. Employee placed all on shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup in cotija cheese at kitchen fliptop. Employee removed.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Heavy ice buildup in Hamilton Beach reach in freezer at cookline.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on doors of kitchen fliptop unit soiled.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in lower right side cooler of fliptop unit in kitchen.
Code 33, Garbage and refuse: Open dumpster lid.
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.