El Balcon de Las Americas III
11901 W Sunrise Blvd, Plantation, FL 33323 · Permanent Food Service · License 1621342
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 Jul 27 routine inspection4 high priority (1 fixed by the Jul 28 follow-up, 3 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-18
- Safety score82
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 visitJul 28, 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 visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 1) Front Counter Glass Lowboy- ; Sliced Cheese (50°F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed ice buildup in unit. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
1) Front Counter Glass Lowboy- ; Sliced Cheese (50°F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed ice buildup in unit. See stop sale. .2) 4 Drawers Under Grill- ; Cooked Pork (50°F - Cold Holding); Raw Fish (51°F - Cold Holding); Raw Beef (52°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot Box- ; Cooked Pork (120°F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw beef and proceeded to grab a clean plate to store cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front counter handwashing sink used as dump station. Manager cleaned during inspection.
Fixed on the spot
No paper towels provided at front counter handwash sink.
Replaced during inspection.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in front counter glass Lowboy
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
Shelves under steam table soiled.
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.