COLADA CUBAN CAFE
525 N FEDERAL HWY #400 · FORT LAUDERDALE · Broward County · FL 33301
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High 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 ,Roasted garlic (52F – Cooling). Per employee item not prepared or portioned today – prepared on 7/17 in unit over night. See stop sale. **Warning**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dishes and changed gloves without washing hands and proceeded to prepare food. Educated employee on proper handwashing procedure. **Corrective Action Taken** **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched arm and continued to prep raw chicken without changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans and stored away without having a sanitizer sink set up. Employee set up sanitizer sink and sanitized pans. **Corrected On-Site** **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler Raw shell eggs (48F – ambient cold holding ). Per employee item stored in cooler over night. See stop sale. **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw chicken failed to change gloves before handling stacks of clean pans. Educated employee on proper handwashing procedures. Employee washed her hands and changed gloves. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. In walk in cooler ,Roasted garlic (52F – Cooling). Per employee prepared on 7/17 in unit over night. 2. In walk in cooler, Portioned raw steak (51F – Cooling); Diced ham (52F – Cooling); Portioned sliced ham (51F – Cooling); Portioned sliced cheese (51F – Cooling). Per operator items not prepared or portioned today – items prepared 7/17 in unit over night. 3. In walk in cooler Raw shell eggs (48F – ambient cold holding ). Per employee item stored in cooler over night. 4. In walk in cooler ,Raw shell eggs (48F – ambient cold holding ; Milk (51F – Cold Holding); Block cheese (51F – Cold Holding); Cooked White rice (51F – Cold Holding); Raw pork shoulder (50F – Cold Holding); Shredded mozzarella (52F – Cold Holding); Cooked Pork (51F – Cold Holding); Liquid eggs (50F – Cold Holding); Bag lettuce (50F – Cold Holding); Stuffed potato balls (50F – Cold Holding); Cooked turkey sausage (50F – Cold Holding); Commercial empanadas (51-52F – Cold Holding); Liquid egg whites (51F – Cold Holding); Black beans (52F – Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler ,Raw shell eggs (48F – ambient cold holding ; Milk (51F – Cold Holding); Block cheese (51F – Cold Holding); Cooked White rice (51F – Cold Holding); Raw pork shoulder (50F – Cold Holding); Shredded mozzarella (52F – Cold Holding); Cooked Pork (51F – Cold Holding); Liquid eggs (50F – Cold Holding); Bag lettuce (50F – Cold Holding); Stuffed potato balls (50F – Cold Holding); Cooked turkey sausage (50F – Cold Holding); Commercial empanadas (51-52F – Cold Holding); Liquid egg whites (51F – Cold Holding); Black beans (52F – Cold Holding). Per employee items not prepared or portioned today. Items in cooler more than 24 hours. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, Portioned raw steak (51F – Cooling); Diced ham (52F – Cooling); Portioned sliced ham (51F – Cooling); Portioned sliced cheese (51F – Cooling). Per operator items not prepared or portioned today – items prepared 7/17 in unit over night. See stop sale. **Repeat Violation** **Admin Complaint**
Basic 4
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine walls, door, and freezing unit have accumulation of mold-like substance. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf next to spices above kitchen flip top cooler. Employee removed phone. **Corrected On-Site** **Warning**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All kitchen employees wearing watches and/or bracelets.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open wage bottle in two door low boy cooler at cook line. **Warning**
Inspector observations synchronized from DBPR on September 7, 2026 1:24 PM.
Violation category totals
1 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.