Las Colinas Restaurant
2724 N Andrews Ave, Wilton Manors, FL 33311 · Permanent Food Service · License 1619794
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 1 repeat), 7 basic (1 repeat)-41
- Administrative complaint on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: 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.
- pooled eggs, raw hard shell eggs , sliced tomatoes , held on time with no time mark. Operator added time mark for the remaining 2 hours.
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.
-Raw ground beef stored over raw shrimp in reach in cooler all products not in commercial packaging. Educated operator. Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
- employees at bar area wash hands in 3 compartment sink- rubbed hands for approximately 8 seconds while washing.Educated operator. Employee washed hands properly.
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. - At Bar Triple Sink (Chlorine 0ppm) - Operator corrected to ( 50ppm).
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
-Operator uses time for beef empanadas, ham croquettes, pooled eggs, raw hard shell eggs- no written procedure at time of inspection. Advised operator to print and add all items to time as a public health control form.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
- employees at bar area wash hands in 3 compartment sink. Educated operator. Employees washed hands properly.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- No chlorine test kit available at time of inspection for bar 3 compartment sink.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-No paper towels at bar sink. Educated operator. Operator added paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-spray bottle of multi purpose cleaner with no label stored on hand washing sink at bar area. Educated operator. Operator labeled spray bottle.
Fixed on the spotRepeat violationAdministrative complaint
Basic7
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- bread pudding, rice pudding made on site at self service cooler does not include product name, description, and date products was made and packaged.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
-Ice scoop handle in contact with ice at ice machine. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- in spices observed container with no handle used as scoop. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- At dishwashing area old labels stuck to clean containers. Operator had employee remove.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
- At dishwashing area clean pots stored above 3 compartment sink not inverted or protected.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- no handwashing sign at bar sink. Educated operator. Operator added sign.
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 purse stored above paper towel dispenser above hand washing sink near ice machine. Operator removed.
Repeat violation
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.