El Balcon de Las Americas Rest
7932 W Sample Rd, Margate, FL 33065 · Permanent Food Service · License 1620021
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection9 high priority (3 fixed by the Oct 9 follow-up, 6 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 6 basic-45
- Administrative complaint on Oct 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed at callback inspection same. Employee reporting present but not signed. Bulletin in Spanish provided for future use.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
Observed at callback inspection same. Per manager employee has been provided material to study for certification.
More time givenFixed on the spot
- First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
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. One Door reach in cooler// ; Flan (47°F - Cold Holding); Tres Leche (46°F - Cold Holding); Heavy cream dessert (46°F - Cold Holding) per operator items stored in unit overnight. Observed unit set to the lowest setting, operator set temperature to the highest cooling temperature. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Flour mixture with raw shell egg residue observed in kitchen. Per operator mixture in kitchen for over 25 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
One Door reach in cooler// ; Flan (47°F - Cold Holding); Tres Leche (46°F - Cold Holding); Heavy cream dessert (46°F - Cold Holding) per operator items stored in unit overnight. Observed unit set to the lowest setting, operator set temperature to the highest cooling temperature. See stop sale.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1) chicharron (121°F - Hot Holding) observed sitting in fryer baskets per operator items cooked 30 minutes ago. Operator heated food up to 165°F for hot holding. 2) Hot box// ; Cheese Arepa (120°F - Hot Holding); Cheese Empanada (124°F - Hot Holding) items reheated to (174°F)
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Items inside baked goods case not time marked. Operator added time mark to items 8am - 12pm. Stuffed cheese bread,Pastry with heavy cream , chimichurri
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.
Inside walk in freezer observed raw beef stored above arepa. Operator begin reorganizing unit.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Inside walk-in cooler observed raw beef stored above ready to eat sauce. Discussed with operator proper storage of raw animal foods.
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Utensil in water on cook line at 121°F. Operator replaced water and heated to 169°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Cook rubbed hands together for less than 10-15 seconds while washing hands in kitchen.
Reviewed proper handwashing procedures with operator. Cook washed hands.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Establishment cooks raw shell eggs and beef to customers order. No advisory present on establishment to-go menu. Printed and posted consumer advisory.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed Heavy cream at reach in cooler at front counter per operator item opened 24 hrs ago. Employee date marked item
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
1 employee under 60 days.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee working over 60 days with no certification.
Basic6
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.
Observed scoop with handle buried inside container of sugar and salt.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Inside walk in cooler observed container with garlic mixture with bowl stored inside container. Operator removed bowl.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) operator remade sanitizer bucket, tested at 100 ppm chlorine.
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 at front counter.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Handwashing sink at baking station. Operator fixed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device used to electrocute or stun insects not designed to retain insect within the device.
Outside storage over white chest freezer.
Earlier inspections 1
B88Routine inspection6 violations, 3 high priority No follow-up needed
- First visitAug 27, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
Inside walk in freezer, whole raw fish and open bag of raw shrimp above case of maduro plantains. Employee rearranged to properly separate.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In chest freezer behind kitchen, raw arepas in standard plastic to go bags. Discussed with manager to have production kitchen start using correct bags.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Outside threaded hose bibb missing vacuum breaker.
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Lime scale and dust buildup on top of dishmachine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dust/debris buildup on top of ovens in back corner of kitchens.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door of kitchen has visible gap along top of door.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.