La Embajada Colombiana Restaurant

18400 NW 75 Pl Unit 113, Hialeah, FL 33015 · Permanent Food Service · License 2335780

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 11, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells, located in walk in cooler.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 4 basic (1 repeat)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

12 violations found

First visitAug 11, 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.
12 violations found:
- 3 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells, located in walk in cooler.
  See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork over cooked yuca and cooked beef inside Walk in cooler. Operator stored products as per safety requirements.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed raw chicken over frozen vegetables in reach in freezer, operator properly stored it.
  Fixed on the spot
Intermediate5
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  Emailed the foodborne illnesses poster to operator.
  Fixed on the spot
  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.
  Employees name Dalia y Sara, emailed form to operator.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed metal lid inside hand sink located next to the steam table.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with degreaser with no label. Operator labeled it.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Nelly with more than 2 months of being hired.
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed yuca (42°F - Cold Holding); beans (40°F - Cold Holding)no covered in reach in cooler, operator covered it during inspection.
  Fixed on the spot
- 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. Observed employee washing dishes with no sanitation solution, operator properly set up the three compartment sink with chlorine 100 ppm.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Official report, on the Florida DBPR website

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

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.