El Colombiano
2221 N Commerce Pkwy, Weston, FL 33326 · Permanent Food Service · License 1620712
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 Nov 3 routine inspection6 high priority (2 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 3 basic (1 repeat)-45
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score35
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
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler red beans (49°F - Cooling); black beans (55°F - Cooling)in deep covered plastic containers. Per operator prepared more than 12 hours ago and held in walk-in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler butter (71°F - Cold Holding) per operator removed from walk-in cooler and placed in flip top approximately two hours ago. Operator placed in walk-in cooler. Not portion of prepared today. Observed in reach in cooler at front counter milk (55°F - Cold Holding) per operator milk was left out on counter to make a beverage. Per operator held out of temperature less than 15 minutes. Operator placed in walk-in cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs 58°F on shelf below six burner stove. Employee placed in cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler red beans (49°F - Cooling); black beans (55°F - Cooling)in deep covered plastic containers. Per operator prepared more than 12 hours ago and held in walk-in cooler overnight. See stop sale Discussed with operator cooling and the use of ice sticks.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed on speed rack in walk-in freezer raw chicken stored over skirt steak not all commercially packaged.
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 cracked raw shell eggs not pasteurized then handled a clean slotted spoon without washing hands.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk-in cooler red beans (49°F - Cooling); black beans (55°F - Cooling)in deep covered plastic containers.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic degreaser substance not labeled on kitchen floor next to hand washing sink.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of food not covered tripe queso diced tomatoes tripe soup in walk-in cooler.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Walk-in cooler shelves.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed mold like substance on wall in baking area.
Earlier inspections 1
F30Routine inspection18 violations, 7 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At time of callback inspection Observed flip top cooler sliced tomatoes (55°F - Cold Holding); diced tomatoes (55°F - Cold Holding), butter (55°F - Cold Holding)
Basic1
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
At time of callback inspection still observed.
- First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 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.
Observed in deep plastic cover container black beans (47°F - Cooling) per operator prepared yesterday and held in walk-in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed interior flour 2 drawers below flat top raw chicken breast (47-50°F - Cold Holding) per operator held out of temperature approximately 1 hour. Not portion or prepared today. Operator placed ice pack on chicken Observed flip top cooler sliced tomatoes (55°F - Cold Holding); diced tomatoes (55°F - Cold Holding); cilantro butter (55°F - Cold Holding); butter (55°F - Cold Holding) per operator held out of temperature approximately 1 hour not portion or prepared today. Operator placed ice on items.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed interior flour pan underneath flat top grill plantain (128°F-146°F - Hot Holding) per operator held out of temperature approximately 15 minutes. Operator reheated in fryer.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled 135°F - 41°F within 6 hours.
Observed in deep plastic cover container black beans (47°F - Cooling) per operator prepared yesterday and held in walk-in cooler overnight. See stop sale
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face than handle a package of tostones without washing hands.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 0 ppm operator added bleach rechecked 100 PPm
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 flying insect in bakery area not landing on anything.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in deep plastic cover container black beans (47°F - Cooling) per operator prepared yesterday and held in walk-in cooler overnight.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple plastic containers of sauce stored on walk-in cooler floor
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 interior salt container the handle in contact with salt. Operator removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed on cook line In-use utensil stored in standing water temperature 85°F
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating in the kitchen. Observed employee drinking in the kitchen.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Walk-in shelves
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Operator set up correctly.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 Ppm Chlorine. Operator added chlorine Rechecked 100 Ppm
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on dry storage rack
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Expired on December 1 2025
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.