EL PATIO COLOMBIAN RESTAURANT #2

Name: EL PATIO COLOMBIAN RESTAURANT #2
Address: 8450 W OAKLAND PARK BLVD, SUNRISE, FL, 33351, US
Rating: 63.9

8450 W OAKLAND PARK BLVD, SUNRISE, FL 33351

License #1621255

🫔 Latin American ℹ️

63.9 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL PATIO COLOMBIAN RESTAURANT #2 in SUNRISE currently holds an InspectFL Health Score of 63.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 66 total violations — 24 critical, 16 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 5, 2025

The latest inspection on January 28, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

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?

EL PATIO COLOMBIAN RESTAURANT #2 has a rough inspection history. Would you risk it?

F record

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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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table next to open containers with sauces. Operator removed bacon
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. -Observed cases with cooking oil stored on kitchen floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at front line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food prep table next to food items. Operator relocate sanitizer bucket stored
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from corn cake and cut lettuce in flip top cooler. Operator relocate raw shell eggs.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Observed food container stored inside handwashing sink at front line. Operator removed.
[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 mark on cooked chicken and pork stored in walk in cooler. Per operator, both items cooked on 01/27/2026 more than 24 hours.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed all employees training certification with Florida Restaurant and Lodging Association are photocopied

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup in container of raw diced chicken in kitchen fliptop lower cooler. Manager removed cup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top glass of water on back prep table. Employee covered and removed from table.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top glass of water on back prep table. Employee covered and removed from table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter hand sink. Sign printed, provided, and posted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bag of frozen chicken thawing in container of standing water at back prep sink. Manager turned on water to properly thaw.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of oil beside fliptop unit not labeled.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In Frigidaire reach in freezer by dry storage closet, containers of individually portioned raw pork chops and raw breaded steaks and chicken on shelf above commercially prepared empanadas and breads. Manager rearranged items to properly separate. 2) In Sir Lawrence reach in freezer, containers of raw portioned chicken and pork above individually portioned bags of soups and cooked chicken. Manager began rearranging freezer to properly separate all foods.
[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. In Sir Lawrence reach in freezer, portioned non commercially wrapped bags of raw beef, whole, fish, and raw chicken intermixed on shelves. Manager began to rearrange freezer items for proper separation.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. At hand sink at front corner of kitchen. Manager replaced soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of cooked beans, soup, and rice not date marked when prepared.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Food handler certificates missing dates issued/expiring. Employee confirmed over phone with manager when training was completed and added dates.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under back prep table outside walk in cooler. Manager labeled as Fabuloso.

Disposition: Warning Issued
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates and cups on shelf directly beside/ under paper towel dispenser at front counter.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table by espresso machine at front counter and open coffee cup by grinder in back prep area. Employee removed both.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee at front counter eating while wrapping silverware. Reviewed proper protocols concerning eating away from restricted area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water by hot line and by fliptop unit in kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in back prep area.
[51-13-4] No Heimlich maneuver/choking sign posted. Bulletin printed and provided.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored head down in mop bucket.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned containers of chimichurri and sauces in black fridge by front counter not date marked as to when prepared.
[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, cooked rice (51F - Cooling); cooked potatoes (52F - Cooling); beef ribs (51F - Cooling); shredded cheese (50F - Cooling); shredded lettuce (50F - Cooling); raw chicken (49F - Cooling). Employee confirmed all items out of temperature more than 4 hours; placed in cooler last night. See stop sale.
[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 began wrapping silverware after eating a pastry with bare hands. Employee did not wash hands. Reviewed proper hand wash procedures and employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Lawrence reach in freezer, non commercial bagged raw chicken above styrofoam containers of frozen soups.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler container of raw chicken legs above container of raw steaks.
[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. In Lawrence reach in freezer by front counter, non commercial wrapped bags of raw chicken above non commercial wrapped bags of raw meat.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, eggs (48F Ambient). Confirmed by employee out temperature more than 4 hours. Delivered on 10-25. See stop sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw vegetables in prep area and handled cooler door to place in walk in cooler and then moved 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. 1) In walk in cooler, cooked rice (51F - Cooling); cooked potatoes (52F - Cooling); beef ribs (51F - Cooling); shredded cheese (50F - Cooling); shredded lettuce (50F - Cooling); raw chicken (49F - Cooling). Employee confirmed all items out of temperature more than 4 hours; placed in cooler last night. 2) In walk in cooler, milk (50F - Cold Holding); chicken soup (48F - Cold Holding); tomato salsa (49F - Cold Holding); block cheese (51F - Cold Holding). Confirmed by employee out of temperature more than 4 hrs. Items delivered on 10-25. 3) In walk-in cooler, eggs (48F Ambient). Confirmed by employee out temperature more than 4 hours. Delivered on 10-25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, milk (50F - Cold Holding); chicken soup (48F - Cold Holding); tomato salsa (49F - Cold Holding); block cheese (51F - Cold Holding). Confirmed by employee out of temperature more than 4 hrs. Items delivered on 10-25. See stop sale.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at mop sink with attached hoses missing vacuum breakers.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greeter than 200ppm chlorine. Employee 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Water pitchers and sanitizer bucket in sink at front counter. Employee removed all items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[31B-03-4] No soap provided at handwash sink. At handsink in front corner of kitchen.
[05-03-4] Probe thermometer not within the intended measuring range of use. Both probe thermometers temperature range begins at 50F.