El Colombiano - Colombian Cuisine
Last inspected: Jan 26, 2026
43
Score
El Colombiano - Colombian Cuisine appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Jan 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
“Ready-to-eat” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Sunrise facility scores 78, putting El Colombiano - Colombian Cuisine on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
43
Sep 16, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
39
Mar 24, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In glassfront cooler set front counter, house made rice pudding and mousse missing date marks. Per manager prepared on 3-22. 2) In walk in cooler, buckets of cooked chicken and house salsa missing date marks. Per manager prepared 3-21 and 22.
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, milk steaming wand on espresso machine being held in container of standing water.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards on kitchen prep table and on cart by cook line.
21-04-4
Basic - Insect control device installed over food preparation area. Insect control device above sliding top reach in freezer in front prep area of kitchen.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right microwave above prep table at end of cookline has food debris buildup.
22-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 0ppm. Manager remade to properly store with 100ppm. **Corrected On-Site**
21-07-4
70
Oct 2, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water, next to handwashing sink in kitchen.
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms (Male and Female) no sign
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
86
Jan 24, 2024
Routine - Food
5 critical violations. 7 major violations. 5 minor violations.
View 17 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 plusppm). Operator remade to 100 ppm. **Corrected On-Site**
41-18-4
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
03B-15-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Chef washed hands I less than 7". Chef rewashed hands properly. **Corrected On-Site**
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer in kitchen soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food waste in HWS. Operator corrected. **Corrected On-Site**
31A-11-4
Intermediate - 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/
53A-05-6
Intermediate - No soap provided at handwash sink in kitchen area. Operator placed soap in dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator Thermometer calibrated 33.9F versus inspector 32F. **Repeat Violation**
05-06-4
Intermediate - 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.
53B-13-5
Intermediate - 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 . **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 towels by prep table. Operator placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed liquid bottles not labeled. Operator placed labels on bottles. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor inside walk-in cooler. **Repeat Violation**
08B-38-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Toilet/urinal not flushing/functioning properly. Observed urinal in disrepair.
32-23-4
18
Oct 31, 2023
Routine - Food
8 critical violations. 5 major violations. 6 minor violations.
View 19 violations
High Priority - 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. **Corrected On-Site**
22-42-4
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, covered container cooked beef (50F - Cooling). Per employee beef prepared more than 6 hrs; in cooler overnight. See stop sale.
03D-02-5
High Priority - 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.
12A-27-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
12A-09-4
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at cook line reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
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**
11-27-4
Intermediate - No soap provided at handwash sink. No soap at front counter hand sink. Employee replaced. **Corrected On-Site**
31B-03-4
Intermediate - 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. **Corrected On-Site**
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 70F in ice water.
05-06-4
Intermediate - 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. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. **Repeat Violation**
02D-01-5
Basic - 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. **Corrected On-Site**
12B-13-4
Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bus pans on storage shelve **Repeat Violation**
16-46-4
Basic - 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.
08B-38-4
Basic - 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. **Corrected On-Site**
40-06-5
14
Feb 9, 2023
Routine - Food
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-25-4
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
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over carrots in walk in cooler
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored with empanadas in standing reach in freezer.
08A-02-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves at front counter.
13-06-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards by flip top reach in cooler with grooves and mold like substance embedded within grooves of board no longer cleanable.
22-02-4
Intermediate - Observed Hand-wash sink used for purposes other than handwashing.at front counter prep sink and inaccessible with container of soap inside sink.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation at front counter
13-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.
24-27-4
Basic - Equipment in poor repair. Observed gaskets torn at standing reach in continental freezer with mold like substance embedded in gaskets.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer with stored empanadas in kitchen area by 3 compartment sink.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container directly touching cooked rice.
10-06-5
Basic - Observed Employee eating empanadas in a food preparation or other restricted area at front counter where drinks, shakes are being prepared.
12B-02-4
Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public at front standing reach in coolers with beverages, portioned sauces. Deserts aster stored.
08B-49-4
Basic - Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container handle directly touching salt
10-01-5
Basic - Observed Working containers of sugar removed from original container not identified by common name.
02D-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Plumbing system in disrepair. Observed triple sink leaking water in bucket on floor
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses no sanitizing solution set up for wiping down counter with cooked meat empanadas and where shakes are being prepared.
21-12-4
14
Sep 26, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
29
Frequently Asked Questions
When was El Colombiano - Colombian Cuisine last inspected?
The most recent health inspection at El Colombiano - Colombian Cuisine on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at El Colombiano - Colombian Cuisine?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at El Colombiano - Colombian Cuisine.
How does El Colombiano - Colombian Cuisine compare to other restaurants in Sunrise?
El Colombiano - Colombian Cuisine most recently scored 43 out of 100, which is lower than the Sunrise average of 78.
Has El Colombiano - Colombian Cuisine's inspection record improved over time?
Yes. Recent inspections at El Colombiano - Colombian Cuisine have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at El Colombiano - Colombian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Colombiano - Colombian Cuisine inspected?
Based on the inspection history on file, El Colombiano - Colombian Cuisine is inspected around three times per year on average.
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