Colombian Coffee House
495 NE 20 St, Boca Raton, FL 33432 · Permanent Food Service · License 6023012
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection8 high priority (5 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 2 repeats), 6 basic (2 repeats)-57
- Administrative complaint on Sep 2, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score23
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 visitSep 3, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In display cooler at front counter flan (44°F - Cold Holding). per operator product not portioned or prepared today, food held in cooler for more than 6 hours, see stop sale.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In display cooler at front counter flan (44°F - Cold Holding). per operator product not portioned or prepared today, food held in cooler for more than 6 hours, see stop sale.
Administrative complaint
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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. In reach in cooler shredded cheese (46°F - Cold Holding); creamer (48°F - Cold Holding); milk (47°F - Cold Holding) per operator product not portioned or prepared today, food held in cooler for more than 24 hours, see stop sale. In display cooler at front counter flan (46°F - Cold Holding). per operator product not portioned or prepared today, food held in cooler for more than 24 hours, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler shredded cheese (46°F - Cold Holding); creamer (48°F - Cold Holding); milk (47°F - Cold Holding) per operator product not portioned or prepared today, food held in cooler for more than 24 hours, see stop sale. In display cooler at front counter flan (46°F - Cold Holding). per operator product not portioned or prepared today, food held in cooler for more than 24 hours, see stop sale.
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.
In reach in freezer non commercially packaged raw beef stored directly over croissants, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler at cook line, raw bacon stored over avocados and plantains, discussed with operator who corrected storage of products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled bottle of bleach and without washing hands, employee put on gloves and after employee began to handle scallion onions, discussed with operator, employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
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 putting Bluetooth earpiece in ear and after without washing hands employee begin prepping eggs. Discussed with operator, employee washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) sanitizer line connected to bottle of pot and pan detergent, operator out of quaternary solution, discussed with operator who set up three compartment sink using chlorine at 100ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Approximately 1 live roach crawling on floor next to mop sink in closet, discussed with operator who killed roach.
Administrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Establishment menu do not identify products such as avocado toast being served with raw ingredients, discussed with operator who corrected to add asterisks to identify menu items.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Establishment does not have written procedures for vomit and diarrhea, emailed poster to operator.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink located in the kitchen, discussed with operator who provided paper towels.
Fixed on the spot
No soap provided at handwash sink.
No soap at handwashing sink located in the kitchen, discussed with operator who provided soap
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed multiple squeeze bottles with soap unlabeled, discussed with operator who provided who labeled bottles
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
At kitchen cook line, large cooking oil container stored on the floor, discussed with operator to remove from the floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Flip top cooler cutting board is grooved and no longer cleanable, discussed with operator to repair or replace.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Reach in cooler at cook line have door gaskets that are soiled with accumulation of slime like substance, discussed with operator to clean and sanitize.
Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Sealed boxes of straws stored in men's bathroom, discussed with operator to remove boxes from bathroom.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 2 dead roaches on wall behind clear tape next to reach in cooler at cook line. Approximately 7 dead roaches on floor around ready in cooler at cook line. Discussed with operator to clean and sanitize areas.
Administrative complaint
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Establishment has expired 2025 displayed, discussed with operator to print and display current license.
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.
- Stop sale
- An order that the food can’t be sold or served.