Palmas Colombian Resttaurant and Bakery Corp
10036 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1610881
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 1 basic-13
- Safety score87
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
Complaint inspection
- First visitSep 3, 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
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork stored over pan of cooked beans in 2 door reach in cooler in kitchen. Manager moved beans to top shelf.
Fixed on the spot
Intermediate3
Code 11, Employee health: 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.
Provided poster to manager.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Several coffee cups stored in handwashing sink at front counter. Employee removed cups from handwashing sink.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Establishment charges 15 % gratuity for parties of 2 or more. Gratuity listed on receipt ; not on menu. Provided Gratuity Bulletin to manager.
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided poster to manager.
Earlier inspections 1
B81Routine inspection7 violations, 3 high priority No follow-up needed
- First visitAug 13, 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
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table, White Rice (120°F - Hot Holding), per operator, rice cooked approximately 2 hours ago and held in steam table. Rice was reheated to 172°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Manager cleaned and sanitized thermometer.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 flying insects observed near to juice machine at front counter. Flying insects were removed from area.
Fixed on the spot
Intermediate3
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. No Consumer Advisory available at establishment. Emailed poster to manager.
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.
2 newly hired employees without signed Employee Health Forms. Emailed form to manager.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink in kitchen. Discussed proper handwashing procedures with manager.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open beverage stored on flip top cooler. Beverage was moved from cooler.
Fixed on the spot
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.