El Patio Colombian Restaurant
Last inspected: Feb 25, 2026
27
Score
El Patio Colombian Restaurant appears in inspection records eight times, starting in 2022. El Patio Colombian Restaurant was last inspected on Feb 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “nonfood-grade bags used in direct contact with food” has been the most frequent reason, cited three times.
El Patio Colombian Restaurant's latest score of 27 falls below the Hollywood average of 75. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
27
Jul 22, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jan 29, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the cook line under the hand sink.
29-34-4
High Priority - Container of medicine improperly stored. A bottle of DayQuil was stored on the shelf over the prep table in the prep area shared with the ware washing area. The bottle was removed **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler across from the entrance to the kitchen, cooked rice was stored in a shopping bag. The rice was removed to a food grade container. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the entrance to the kitchen, raw eggs were stored over cooked rice. The eggs were moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, cooked sausage (40-58F - Cold Holding). The sausage was stored in an over stuffed manner. The over stuffed portion was removed to the lower cooler to chill and cold hold. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. At the hand sink on the cook line. The manager supplied soap **Corrected On-Site**
31B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. At the front counter reach in cooler and the reach in cooler across from the entrance to the kitchen.
14-33-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and ladles in 91F water at the front counter steam table. The items were removed to the dish area. **Corrected On-Site**
10-07-4
39
Sep 27, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line, in the reach in cooler, the raw eggs were stored over the cooked chicken. The eggs were moved down. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle of blue liquid at the front counter was not labeled. The employee labeled the bottle. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. On the cookline pot and pan storage rack, a spray bottle of water was not labeled. The operator had the bottle labeled. **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On the cook line reach in cooler
14-09-4
61
Jan 25, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment sink. Employee added water until 100ppm was attained **Corrected On-Site** Priority: High Priority
22-42-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48F Employee removed to Freezer **Corrected On-Site** **Repeat Violation** Priority: High Priority
03A-02-5
High Priority - Observed: Nonfood-grade bags used in direct contact with food. Cooked rice reheated in white thank you bag Employee removed and discard rice **Corrected On-Site** Priority: High Priority
14-31-5
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Used to fill cooking utensil Priority: Intermediate
31A-11-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water on top shelf of Chicken Cooler. Employee discard item Priority: Basic
40-06-5
55
Aug 3, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Mar 22, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine @0ppm chlorine. Establishment will be using 3 compartment sink to sanitize dishes until equipment is sanitizing properly. **Corrective Action Taken**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with raw meat inside u-Star freezer in storage area.
14-31-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Empanadas fried pork, sausages , sweet plantains using TPHC- no time mark in cook line. Operator placed time marks on foods. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth 200ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed **Corrected On-Site**
31A-09-4
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. **Repeat Violation**
53B-13-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Food not stored at least 6 inches off of the floor. Containers of oil on floor next to kitchen entrance. Operator elevated **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 89F in cook line. Operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
39
Sep 16, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs and then proceeded to plate salad. Educate cook on proper hand washing procedures after handling raw shelled eggs. Operator washed hands and changed gloves. **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef patties stored over ready to eat fish soup inside Spartan freezer in storage room. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter heated cabinet ;Chicken Empanadas ; (80-85F - Hot Holding) less than 4 hours ago. Equipment turned off. Operator discarded empanadas at will. **Corrected On-Site**
03B-01-6
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 - Records/documents for required employee training do not contain all of the required information. Training missing date of training and expiration date. Operator filled out during inspection. **Corrected On-Site**
53B-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in dining room next to popsicles chest freezer.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80F on top steam table. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Walk in cooler shelves with rust that has pitted the surface.
14-33-4
45
Frequently Asked Questions
When was El Patio Colombian Restaurant last inspected?
The most recent health inspection at El Patio Colombian Restaurant on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at El Patio Colombian Restaurant?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited three times, more than any other issue at El Patio Colombian Restaurant.
How does El Patio Colombian Restaurant compare to other restaurants in Hollywood?
El Patio Colombian Restaurant most recently scored 27 out of 100, which is lower than the Hollywood average of 75.
Has El Patio Colombian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Patio Colombian Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Patio Colombian Restaurant 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 Patio Colombian Restaurant inspected?
Based on the inspection history on file, El Patio Colombian Restaurant is inspected around two times per year on average.
Nearby Restaurants