LAS COLINAS RESTAURANT

Name: LAS COLINAS RESTAURANT
Address: 2724 N ANDREWS AVE, WILTON MANORS, FL, 33311, US
Rating: 62

2724 N ANDREWS AVE, WILTON MANORS, FL 33311

License #1619794

🌮 Mexican/Latin ℹ️

62 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 11 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAS COLINAS RESTAURANT in WILTON MANORS currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 70 total violations — 16 critical, 18 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 14, 2023

The latest inspection on February 23, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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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

Community reaction

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Community pulse

Would you eat here?

LAS COLINAS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several clean pots in kitchen not stored in a protected manner.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee coat stored in kitchen on ice machine. Operator removed chicken.
[08B-38-4] Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Operator removed and stored on shelf above -Observed cases with food items stored on walk in cooler floor.
[08B-12-5] Stored food not covered. Observed an uncovered container with cooked chicken stock in walk in cooler from yesterday.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature in kitchen. Operator placed frozen chicken underneath running water.
[14-17-4] Walk-in cooler and freezer shelves with rust that has pitted the surface.
[12A-20-4] Employee washed hands with no soap.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw ground beef stored over cooked chicken in walk in freezer. Operator relocate raw ground beef.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with chlorine at 3 compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of cut plantains. Operator removed.
[23-24-4] Buildup of food debris/soil residue on cookline equipment door handles and gaskets.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler shelves lined with visibly soiled cardboard. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cookline prep area.
[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 put lid and straw.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cases of fresh oranges at front counter for squeezed orange juice - per operator not washed prior to juicing. Reviewed proper procedure. Operator washed and placed in clean container.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline - Operator stored properly.
[12A-05-4] Employee drank from open container, then engaged in food preparation without washing hands. Reviewed proper hand washing and employee properly washed hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects on cases of raw unpeeled plantains and open bag of unpeeled carrots - on outside storage shelf next to walk in cooler. Operator began exterminating flying insects during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter freezer - raw chicken stored over raw shrimp. Operator stored all items properly.
[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. Cookline - flip top - cut tomatoes - ambient cooling for approximately an hour at 9am (47F - Cooling) at 10:30am 48F. Operator added ice to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (105F - Hot Holding). Per operator, prepared appropriately an hour ago. Operator placed back on grill to reheat. 20 minutes later 195F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator adjusted solution. Chlorine 100ppm.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of cut plantains. Operator removed.
[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 put lid and straw.
[12A-05-4] Employee drank from open container, then engaged in food preparation without washing hands. Reviewed proper hand washing and employee properly washed hands.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cases of fresh oranges at front counter for squeezed orange juice - per operator not washed prior to juicing. Reviewed proper procedure. Operator washed and placed in clean container.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator adjusted solution. Chlorine 100ppm.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline - Operator stored properly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects on cases of raw unpeeled plantains and open bag of unpeeled carrots - on outside storage shelf next to walk in cooler. Operator began exterminating flying insects during inspection.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler shelves lined with visibly soiled cardboard. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (105F - Hot Holding). Per operator, prepared appropriately an hour ago. Operator placed back on grill to reheat. 20 minutes later 195F.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Cookline - flip top - cut tomatoes - ambient cooling for approximately an hour at 9am (47F - Cooling) at 10:30am 48F. Operator added ice to quick chill.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter freezer - raw chicken stored over raw shrimp. Operator stored all items properly.
[23-24-4] Buildup of food debris/soil residue on cookline equipment door handles and gaskets.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cookline prep area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.