EL COLOMBIANO - COLOMBIAN CUISINE

Name: EL COLOMBIANO - COLOMBIAN CUISINE
Address: 3457 N HIATUS RD, SUNRISE, FL, 33351, US
Rating: 56.6

3457 N HIATUS RD, SUNRISE, FL 33351

License #1619368

🫔 Latin American ℹ️

56.6 Grade F / 100

Failing Health Score

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Latest inspection

January 26, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

EL COLOMBIANO - COLOMBIAN CUISINE in SUNRISE currently holds an InspectFL Health Score of 56.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 69 total violations — 20 critical, 17 major, 32 minor.

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The latest inspection on January 26, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

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Inspector notes

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EL COLOMBIANO - COLOMBIAN CUISINE has a rough inspection history. Would you risk it?

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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: Warning Issued
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean cups and equipment stored next to hand washing sink at front line. Operator removed.
[08B-38-4] Food stored on floor. -Observed various food items stored on walk in freezer and cooler floor.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-17-4] Walk-in cooler and freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease buildup on walls throughout kitchen. -Observed accumulation of black mold like substances buildup on shelves and walls inside bathroom walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole milk cold held in reach in cooler at 49F and Flan at 48F. Per operator, both items placed in cooler from yesterday. None of these items removed from unit since.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed whole milk cold held in reach in cooler at 49F and Flan at 48F. Per operator, both items placed in cooler from yesterday. None of these items removed from unit since. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on mixer head.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked tamales stored in refrigerator. Per operator, item cooked on 01/24/2026. Operator correctly date marked.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 11/01/2025

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top cutting board displaying multiple discolored cut marks
[08B-38-4] Food stored on floor. Buckets of food in direct contact with floor inside walk in.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in bulk container of beans.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle for scoop inside rice machine, in contact with cooked white rice
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened water bottles inside reach in cooler
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator adjusted to proper 100ppm
[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. With gloves on, operator touched their clothes, and then grabbed a to go container to place food inside, without changing gloves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef stored in the same container, inside walk in freezer
[08A-17-6] 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. Raw chicken over raw beef. All foods not in original packaging.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen Flip Top; sliced tomatoes (50F at 10:45 to 49F at 11:21 - Ambient Cooling since 08:30). Observed tomatoes stacked over the fill line in kitchen flip top. Tomatoes in a deep food container. Operator reduced amount of tomatoes in container, placing excess tomato slices inside cooler for quick chill.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor inside walk-in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 84F at cook line. Operator remade new at 164F.
[32-23-4] Toilet/urinal not flushing/functioning properly. Observed urinal in disrepair.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 towels by prep table. Operator placed in sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed liquid bottles not labeled. Operator placed labels on bottles.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Chef washed hands I less than 7". Chef rewashed hands properly.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. plantain and pork chunks at deep fryer (84F - Hot Holding) under no temperature control less than 4 hours. Operator to keep time, timed mark 10am to 2pm.
[01B-02-5] 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 degrees Fahrenheit. Front counter cooler - chimichurri (47 F - Cold Holding more than 24 hours. Operator removed from cooler to discard. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler - chimichurri (47 F - Cold Holding more than 24 hours. Operator removed from cooler to discard. Foods not prepared today. See stop sale.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 plusppm). Operator remade to 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer in kitchen soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food waste in HWS. Operator corrected.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling when arrived at location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-03-4] No soap provided at handwash sink in kitchen area. Operator placed soap in dispenser.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator Thermometer calibrated 33.9F versus inspector 32F.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for TCS foods not date marked after 24hrs. Wait station cooler: TCS desserts prepared on Sunday no date marked. Operator date marked .

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[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 in open case with canned foods on dry storage shelf. Employee removed phone.
[08B-38-4] Food stored on floor. 1) case of unwashed citrus on floor directly inside kitchen door from dining room. 2) bucket of peeled potatoes and cases of food on floor in walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on plastic bus pans on storage shelve
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in top of seafood freezer in back storage area. Manager removed beverages.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine reading 10ppm chlorine. Employee corrected to 100ppm.
[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, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight. See stop sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued to cook and handle multiple plates without washing hands and changing gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw portioned seafood on top of container of cooked beef. Employee moved seafood to smaller container and placed with raw seafoods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line left cook line and handle back door, cooler door, and delivered cases of food to move into walk in cooler and returned to cook line to prepare food without washing hands and changing gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table opposite cook line raw shell eggs in bowl at 80F ambient temperature on thermometer. Per manager out of cooler less than 2 hrs. Manager returned most of eggs to cooler to rechill and covered remainder with ice to rapid chill.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at cook line reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
[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. Bulletin printed and provided.
[31B-03-4] No soap provided at handwash sink. No soap at front counter hand sink. Employee replaced.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas and chorizo in front counter display have time marks. Manager cannot form. New form provided and completed.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 70F in ice water.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of mushroom sauce in reach in cooler not date marked as to when prepared. Per employee prepared 24 hrs ago.