Restaurant Colobian Food Ruta 75

8200 W 33 Ave Bay 3, Hialeah, FL 33018 · Permanent Food Service · License 2333554

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 34 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
8 high priority (1 no follow-up needed, 7 fixed on the spot, 2 repeats), 7 intermediate (1 fixed on the spot, 1 repeat), 20 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-58
Safety score42

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

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

35 violations found

First visitOct 23, 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.
35 violations found:
- 8 High priority
- 7 Intermediate
- 20 Basic
What the inspector cited
High priority8
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs on preparation table, for less than 4 hours as per operator. Operator replaced in reach in cooler, during inspection.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked rice (85°F - Reheating); beans (118°F - Reheating) in steam table for less than 4 hours as per operator chemical. Operator placed in microwave to be reheated at 165°F or above.
  Fixed on the spot
- 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.
  Observed raw pork over cooked beef and chicken inside of reach in freezer in front of prep area.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken next to lettuce in reach in cooler in front of prep table. Operator removed raw chicken from lettuce.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken on top of raw beef and raw seafood inside reach in cooler located in front of 3 compartment sink. Coached operator on proper storage for raw animal foods. Operator began task of proper storage of raw animal foods.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee using cellphone and continue engage with food preparation without changing gloves. Coached operator of cross contamination that is caused by not changing gloves when engaging in food preparation.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Observed operator thermometer soiled. Operator washed thermometer. Also Observed multiple reach in coolers of establishment soiled inside.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemicals on top of front counter next to clean utensils. As per operator used as hand washing sink. Operator removed chemical from counter.
  Fixed on the spotRepeat violation
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked chicken, cooked rice, cooked potatoes without date marking. As per operator was cooked more than 24 hours.
- 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.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed operator missing chlorine test strips. Establishment uses both quad and chlorine for sanitizing.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed no soap at handwashing sink next to 3 compartment sink. Operator provided soap for handwashing.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle unlabeled on top of front counter 3 compartment sink.
- Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Person in charge unable to answer what temperature thermometer has to be calibrated.
  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. Observed no proof of required state approved employee training not available for some employees Marisleidy and Erika Castro.
Basic20
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar containers with no label. Located at the front line and storage area.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen plant food thawing on top of prep table. Coached operator on proper thawing procedures for frozen foods. Operator removed and placed in reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed sugar container placed on floor in kitchen area. Observed beverage cans, sugar container placed on floor in kitchen area, dry storage racks.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils stored in standing water inside of metal bucket at 86°F. Coached operator on proper temperature and 4 hour of water change.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee in kitchen area eating. Observed server drinking coffee in front service area while serving coffee to a customer.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting board in prep table area with cut marks. Observed cutting board in line cooler with cut marks.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler with rusted shelves.
  Food storage container/container lid cracked or broken.
  Observed food storage plastic container with cooked rice inside of reach in cooler cracked.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed chest freezer in front of stove with ice build up.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel under cutting board in prep table.
  Repeat violation
  Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed wet wiping cloth inside of chlorine sanitation solution of 0 ppm.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave next to reach in cooler soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed salt container lids in front of prep table soiled. Also observed multiple kitchen equipment soiled fryers, stove, fridges, oven.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  Observed clean utensils and equipment on floor in front of 3 compartment sink.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box of plastic cups placed on floor in front of bathroom.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Slow draining in hand washing sink next to 3 compartment sink. Operator used plunger to unclog hand washing sink.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed women's and men's restroom door not closing completely.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed dumpster lid open located in rear side of building.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed floor tile in disrepair in front service area.
  Floor soiled/has accumulation of debris.
  Observed soiled floor with debris inside of kitchen and food prep area.
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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.