El Cojido Restaurant
Last inspected: Mar 20, 2025
64
Score
Going back to 2022, El Cojido Restaurant has six inspections in the public record. El Cojido Restaurant was last inspected on Mar 20, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 20 violations earlier on.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
By comparison, the average Tamarac facility scores 77, putting El Cojido Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
6
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 20, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator corrected to proper 100ppm **Corrected On-Site**
41-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop for rice at cook line. Bowl used as scoop for pinto beans. Operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted at kitchen cook line
24-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum single service containers not completely stored with protection. Observed more than half of the containers out of the plastic wrapping
25-06-4
64
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
58
Feb 21, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Handwash sink next to fryer. Employee replaced soap **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Plantain in Reach In Cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains dark colored liquid identified as degreaser Owner labeled bottle **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. under Handwash sink at Front counter
36-22-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glass of drinking water. Owner removed item **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Carton boxes of plantains on kitchen floor. Owner placed boxes on plastic crates **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Cooked plantainin Reach In Cooler.
08B-12-5
35
Nov 7, 2023
Routine - Food
15 critical violations. 6 major violations. 13 minor violations.
View 34 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Container of medicine improperly stored.
41-07-4
High Priority - 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 pork (58F - Cooling). Per employee item prepared and cooling from night before. See stop sale.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line returned to cook line from walk in cooler and put on new gloves without first washing hands.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled dirty plates and pans at triple sink and returned to cook line to handle food containers and continue preparation of food items without washing hands and gloves.
12A-13-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon.
01D-01-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef in standard printed to go bag in walk in cooler.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, cases of raw whole fish above tray of individual empanadas. In large reach in freezer, cases of whole raw fish above opened containers of empanadas. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In fliptop lower cooler, containers of raw fish and raw shell eggs on top shelf above container of cooked pork and bottled sauces. Employee inverted both items for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In walk in cooler, container of raw beef above container of raw marinated pork and container of raw marinated chicken above container with bagged raw beef. **Repeat Violation** **Admin Complaint**
08A-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled personal phone and had hands on soiled prep table area and continued to work without washing hands and changing gloves.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked pork (58F - Cooling). Per employee item prepared and cooling from night before.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Under side prep table in kitchen, egg milk mix (76F - Cold Holding). Per employee prepared at 8:00am. Employee placed in fliptop cooler to rechill. 2) On prep table in kitchen, cooked pork (68F - Cold Holding). Per employee pulled from cooler at 8:00am. Employee returned pork to reach in cooler to rechill. 3) In fliptop upper cooler, cut cheese (41-52F - Cold Holding); sliced tomatoes (40-54F - Cold Holding). Per employee prepped at 8:30am. Both items over-stacked above chill line in containers. Employee removed over-stacked portions and placed in lower cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter, on top of steam table, sausage (96F - Hot Holding); cooked eggs (95F - Hot Holding); fried cheese (95F - Hot Holding). Per employee prepared 2.5 hrs. Items moved to,oven to reheat. 2) At front counter steam table, fried chicken (118F - Hot Holding); stewed pork (115F - Hot Holding); rice (117F - Hot Holding). Per employee items prepared 2-2.5 hrs. Items removed to oven and stove to reheat. 3) On prep table in kitchen, fried chicken (111F - Hot Holding); beans (98F - Hot Holding); modongo (113F - Hot Holding). Per employee, items prepared 1.5-2 hrs. Items moved to oven to reheat. 4) Under side prep table in kitchen, rice (86F - Hot Holding). Per employee cooked 2 hrs. Rice moved to oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside threaded faucet at mop station missing vacuum breaker.
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee in kitchen unable to answer questions concerning proper hot and cold holding temperatures and procedures.
53B-16-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris and paper. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen dispenser not working properly.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Multiple items in walk in cooler without date marking. 2) Flan, tres leche cakes, and open gallon of milk in front counter glassfront cooler not date marked. Per employee milk opened 24 hrs and flans and tres leches from 11-3. **Repeat Violation**
02C-02-5
Basic - Soiled dry wiping cloth in use. Two soiled clothes on cutting board and stovetop in kitchen.
21-10-4
Basic - Plumbing system in disrepair. Water line behind dish machine leaking.
29-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has food debris buildup.
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Employee removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and fliptop unit in kitchen. Employee removed knives. **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag hanging on dry goods shelf and keys on shelf by dry goods 2) speaker on shelf next to spices and dry goods.
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table in kitchen heavily grooved and discolored.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above cook line. **Repeat Violation**
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty container under side prep table in kitchen.
24-06-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk flour and glass bowls in bulk rice and flour. Manager removed all. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. 1) Bottled oil, water, and lemon juice not labeled on shelf by cook line. 2) Bulk container of flour not labeled in dry storage. All items labeled. **Corrected On-Site**
02D-01-5
Basic - Stored food not covered. Multiple containers of raw meats, fish and poultry in walk in cooler not covered. **Repeat Violation**
08B-12-5
3
Feb 1, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
11
Sep 29, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was El Cojido Restaurant last inspected?
The most recent health inspection at El Cojido Restaurant on file is from Mar 20, 2025. The public record contains six inspections in total.
What is the most common violation at El Cojido Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at El Cojido Restaurant.
How does El Cojido Restaurant compare to other restaurants in Tamarac?
El Cojido Restaurant most recently scored 64 out of 100, which is lower than the Tamarac average of 77.
Has El Cojido Restaurant's inspection record improved over time?
Yes. Recent inspections at El Cojido Restaurant have averaged around seven violations per visit, down from roughly 20 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Cojido Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Cojido Restaurant inspected?
Based on the inspection history on file, El Cojido Restaurant is inspected around two times per year on average.
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