COLADA CUBAN CAFE

Name: COLADA CUBAN CAFE
Address: 525 N FEDERAL HWY #400, FORT LAUDERDALE, FL, 33301, US
Rating: 76.7

525 N FEDERAL HWY #400, FORT LAUDERDALE, FL 33301

License #1623662

🌴 Cuban/Caribbean ℹ️

76.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

January 14, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COLADA CUBAN CAFE in FORT LAUDERDALE currently holds an InspectFL Health Score of 76.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 41 total violations — 17 critical, 9 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 19, 2025

The latest inspection on January 14, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

COLADA CUBAN CAFE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of the reach in freezer, buildup of food debris.
[29-20-5] Standing water or very slow draining water in handwash sink. At the ware washing area hand wash sink. Sink fills while washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill station in an ice bath, liquid eggs (57F - Cold Holding). The eggs were stored in the ice bath with the ice not meeting the level of the food. The eggs have been out of refrigeration for less than 3 hours. Ice was added to the pan.
[31A-09-4] Handwash sink not accessible for employee use at all times. The cook line hand wash sink is obstructed by two rolled up floor mats standing tall. The floor mats were removed

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine walls, door, and freezing unit have accumulation of mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf next to spices above kitchen flip top cooler. Employee removed phone.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All kitchen employees wearing watches and/or bracelets.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open wage bottle in two door low boy cooler at cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler ,Roasted garlic (52F - Cooling). Per employee item not prepared or portioned today - prepared on 7/17 in unit over night. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dishes and changed gloves without washing hands and proceeded to prepare food. Educated employee on proper handwashing procedure.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched arm and continued to prep raw chicken without changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans and stored away without having a sanitizer sink set up. Employee set up sanitizer sink and sanitized pans.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. See stop sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw chicken failed to change gloves before handling stacks of clean pans. Educated employee on proper handwashing procedures. Employee washed her hands and changed gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. In walk in cooler ,Roasted garlic (52F - Cooling). Per employee prepared on 7/17 in unit over night. 2. In walk in cooler, Portioned raw steak (51F - Cooling); Diced ham (52F - Cooling); Portioned sliced ham (51F - Cooling); Portioned sliced cheese (51F - Cooling). Per operator items not prepared or portioned today - items prepared 7/17 in unit over night. 3. In walk in cooler Raw shell eggs (48F - ambient cold holding ). Per employee item stored in cooler over night. 4. In walk in cooler ,Raw shell eggs (48F - ambient cold holding ; Milk (51F - Cold Holding); Block cheese (51F - Cold Holding); Cooked White rice (51F - Cold Holding); Raw pork shoulder (50F - Cold Holding); Shredded mozzarella (52F - Cold Holding); Cooked Pork (51F - Cold Holding); Liquid eggs (50F - Cold Holding); Bag lettuce (50F - Cold Holding); Stuffed potato balls (50F - Cold Holding); Cooked turkey sausage (50F - Cold Holding); Commercial empanadas (51-52F - Cold Holding); Liquid egg whites (51F - Cold Holding); Black beans (52F - Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler ,Raw shell eggs (48F - ambient cold holding ; Milk (51F - Cold Holding); Block cheese (51F - Cold Holding); Cooked White rice (51F - Cold Holding); Raw pork shoulder (50F - Cold Holding); Shredded mozzarella (52F - Cold Holding); Cooked Pork (51F - Cold Holding); Liquid eggs (50F - Cold Holding); Bag lettuce (50F - Cold Holding); Stuffed potato balls (50F - Cold Holding); Cooked turkey sausage (50F - Cold Holding); Commercial empanadas (51-52F - Cold Holding); Liquid egg whites (51F - Cold Holding); Black beans (52F - Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, Portioned raw steak (51F - Cooling); Diced ham (52F - Cooling); Portioned sliced ham (51F - Cooling); Portioned sliced cheese (51F - Cooling). Per operator items not prepared or portioned today - items prepared 7/17 in unit over night. See stop sale.

Disposition: Warning Issued
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Whole oranges on front counter for juice machine - per operator oranges have been washed, however placed back in cardboard case they arrived in. Operator removed.
[10-08-5] Ice scoop handle in contact with ice. Front counter. Operator stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front counter - Dishwasher (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then changed gloves and touched ready to eat cheese without washing hands. Reviewed proper procedures and employee washed hands and put on new gloves.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching washed oranges for juice machine with bare hands. Reviewed proper procedures. Employee washed hands and discontinued juicing.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[11-26-1] 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. Operator adjusted.
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottles by prep table. Advised operator to label.