COLOMBIAN COFFEE HOUSE

Name: COLOMBIAN COFFEE HOUSE
Address: 495 NE 20 ST, BOCA RATON, FL, 33432, US
Rating: 76.5

495 NE 20 ST, BOCA RATON, FL 33432

License #6023012

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

COLOMBIAN COFFEE HOUSE in BOCA RATON currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 9 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 26, 2026 shows 17 observation rows: 4 critical, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[16-37-1] No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink. 1. In kitchen, operator provided.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee coffee cup with no lid on table next to salt and spray oil used for customers food orders.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in kitchen next to stove.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. 1. Togo plastic containers stored up on shelf in kitchen.
[11-27-4] 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. Provided operator with hand out.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. beef empanadas (112F - Hot Holding); chicken empanadas (115F - Hot Holding) observed under no heat, per operator items prepared 1 hour ago at 9am. Operator began reheating to 165F.
[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. Provided operator with form, Cookline employee signed.
[50-09-4] Current Hotel and Restaurant license not displayed. License dated 12-01-2025 displayed at the front.
[22-20-5] Accumulation of mold-like substance in the interior of the ice bin.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. 1. Cookline employee washed gloved hands in triple sink. Reviewed hand washing with operator employee washed hands and changed gloves.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Cookline employee washed gloved hands in triple sink. Reviewed hand washing with operator employee washed hands and changed gloves.
[14-09-4] Cutting board has cut marks and is no longer cleanable in kitchen.
[25-05-4] Single-service articles improperly stored. 1. Storage room; case of single service lids stored on floor.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Cookline employee preparing raw beef with gloved hands, placed items in deep freezer then returned to Cookline changed gloves and began a customers food order. Observed no soap at hand sink as evidence employee had not washed hands before putting on a new pair of gloves. Reviewed hand washing with operator employee washed hands and changed gloves.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Cookline employee preparing raw beef with gloved hands, placed items in deep freezer then returned to Cookline changed gloves and began a customers food order. Observed no soap at hand sink as evidence employee had not washed hands before putting on a new pair of gloves. Reviewed hand washing with operator employee washed hands and changed gloves.

Disposition: Administrative complaint recommended
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving eggs undercooked
[31A-11-4] Handwash sink used for purposes other than handwashing. Meat in bowl in hand sink back kitchen Removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table Removed
[41-17-4] Spray bottle containing toxic substance not labeled. Spray not labeled under hand sink in
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meat in standing water in hand sink back kitchen Removed
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at front counter using cellphone while making coffee. After using cellphone employee began handling limes. Hands not washed in between.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Quaternary
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves. Hands not washed and gloves not changed. Operator educated employee on site. Instructed to wash hands and change gloves
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at front counter rinsed Knife and cutting board in dump sink. Not properly washed rinsed or sanitized. Employee in back kitchen washed and rinsed dishes. No sanitizing procedure observed. Sanitizer not set up in triple sink. Educated on site. Set up sanitizer with chlorine. Dishes sanitized.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (71F - Cold Holding); out less than four hours. Placed back in cooler

Community reaction

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Community pulse