Palmas Colombian Resttaurant and Bakery
Last inspected: Oct 20, 2025
43
Score
Public records show 10 inspections at Palmas Colombian Resttaurant and Bakery stretching back to 2022. Palmas Colombian Resttaurant and Bakery was last inspected on Oct 20, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “raw animal foods not properly separated” is the issue that surfaces most often, recorded three times.
Restaurants in Pembroke Pines average 79, so Palmas Colombian Resttaurant and Bakery trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door reach in cooler at back of kitchen, tray of raw steaks on shelf above tray of raw pork belly. Employee rearranged all items to properly separate. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door reach in cooler stop back of kitchen, trays of raw fish and meats on shelves above containers of chicken vegetable soup. Employee rearranged all items to proper separate. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Atosa 2 door freezer, trays of raw raw non commercially wrapped chicken on rack above tray of non commercially wrapped steaks. Employee rearranged to properly separate.
08A-17-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink. Reviewed with employee to only use hand sink and employee rewashed hands at hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter rinsing coffee cups in hand sink. Reminded employee sink only for hand wash. Employee moved cups to main kitchen to wash. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen single door reach in cooler, house made tamales missing date marked. Per employee prepared on 10-18.
02C-02-5
Basic - Food stored on floor. Container of fryer oil on floor in dry store room.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and cornstarch with unreadable labels. Employee remarked containers. **Corrected On-Site**
02D-01-5
43
Jul 16, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Bottle of personal vitamins next to spice containers on top of microwave at front counter. Employee removed bottle. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Prepared empanadas in standard trash bag in storeroom chest freezer. Employee moved empanadas to plastic container. **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used for rinsing blender evidenced by blender full of water in sink. Employee moved blender to triple sink. **Corrected On-Site**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. Standard paint brush used for brushing raw egg onto breads. Employee discarded brush. **Corrected On-Site**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen single door upright reach in cooler, house tamales missing date marked. Per employee made on 7-11. Employee marked container. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on kitchen prep table by microwave.
21-09-4
Basic - Employee eating in a food preparation or other restricted area. Partially eaten meal next blender base on kitchen back prep table. Employee discarded food. **Corrected On-Site**
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water bottle next to blender base on kitchen prep table. Employee moved bottle. **Corrected On-Site**
12B-07-4
47
Jan 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on stovetop, cooked mushrooms and onions (120F - Hot Holding). Per manager, finished cooking approximately 10:00am. Manager moved pan onto grill to reheat to 165F and hold there. **Corrective Action Taken**
03B-01-6
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. In Asber reach in cooler, house made tamales not date marked when removed from freezer. Per manager removed earlier in morning. Manager marked today's date on container. **Corrected On-Site**
02C-04-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil by fliptop in kitchen not labeled. **Repeat Violation**
02D-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses on top of ice machine at front counter stored directly under paper towel dispenser - contamination risk from water falling from hands. Employee moved glasses to service window. **Corrected On-Site**
24-27-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk container of cornstarch. Manager removed cup. **Corrected On-Site**
14-01-5
67
Sep 4, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler 2 DOOR - block cheese (65F - Cold Holding); raw chicharrones (56F - Cold Holding); raw pork chops (57F - Cold Holding); cooked beef with potatoes (72F - Cold Holding). Per manager no items prepared, portioned, or bought today and all items in unit more than 4 hours. See stop sale. Do not use equipment for Temperature Critical Safety foods until temperature can be maintained at 41F or lower. **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In 2 DOOR reach in, half case of raw shell eggs at 66F ambient temperature. Per manager in unit 3 days. See stop sale.
03A-03-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, changed gloves, and continued kitchen food prep without washing hands first. Reviewed with employee proper procedures and employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler 2 DOOR - block cheese (65F - Cold Holding); raw chicharrones (56F - Cold Holding); raw pork chops (57F - Cold Holding); cooked beef with potatoes (72F - Cold Holding). Per manager no items prepared, portioned, or bought today and all items in unit more than 4 hours.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by kitchen hand sink. Advised manager to label when able. **Corrective Action Taken**
41-17-4
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 to post. **Corrected On-Site**
11-27-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between edge of prep table and fliptop unit. Manager removed knife. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwave ovens by fliptop unit have good debris buildup.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at fliptop unit not labeled.
02D-01-5
39
Feb 16, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw shell eggs stored over ready to eat cooked beef inside flip top in kitchen. Observed no liner under flip top separating lower reach in cooler. Operator moved foods to another reach in cooler . **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef and raw chicken over cooked chicken , packaged yuca and cooked corn. Operator rearranged and placed in appropriate location. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork at 57F. Cold holding inside reach in cooler in kitchen, held less than 4 hours ago. Per operator, equipment door was opened for morning prep. Operator moved freezer to quick chill . **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. Cooked rice 110 F hot holding less than 4 hours ago in steam table in kitchen. Operator Reheated to 188F during inspection.. Observed steam table not containing enough water inside steam table to keep steam rice above 135F. Operator added water to steam table. **Corrected On-Site** **Corrected On-Site**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed reporting agreement forms and provided to owner.
11-26-1
Basic - Green Cutting board has cut marks and is no longer cleanable on prep station in kitchen.
14-09-4
Basic - Bowl or other container with no handle used to dispense rice in kitchen. Operator removed
14-01-5
45
Sep 28, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-28: Observed same **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-09-28: Observed same **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Bathrooms located inside establishment are not self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Observed same in ladies bathroom **Time Extended**
32-04-4
82
Sep 27, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried pork 115°f, sausage 114°f and beef empanada 115°f front counter hot box , made under 2hrs ago, observed unit setting on low heat. Operator moved foods to oven and reheated items to 175F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Under prep table ; raw shell egg's (79°F - Cold Holding) under prep table less than 4hrs ago, observed food with no temperature control form food safety. Foods not prepared or portion today. Operator moved to reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Double door stainless steel freezer had raw chicken over raw beef. Operator rearranged freezer to separate the foods correctly. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. 1.Front counter observed dishes inside sink 2.Kitchen hand wash sink observed container inside sink Operator removed items **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form for new employees hired less than 60 days **Warning**
11-26-1
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled degreaser **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of yellow slimy substances in the interior of the ice machine/bin. ( rear) Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Women's bathroom door is left open. **Warning**
32-02-4
Basic - Bathrooms located inside establishment are not self-closing doors. **Repeat Violation** **Warning**
32-04-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use tongs stored on equipment door handle between uses.Operator moved to a more suitable location **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel and placed it into sanitizer bucket. **Corrected On-Site** **Warning**
21-04-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed dirty tools sitting on top of meat slicer. Operator moved tools to a designated area for tools. **Corrected On-Site** **Warning**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels were being left on the prep tables. Operator placed all wet towels in sanitizer bucket **Corrected On-Site** **Warning**
21-12-4
29
Sep 15, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in men and women restroom. Water at 75-76F. **Warning** - From follow-up inspection 2022-09-15: Hot water 77F. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn or in disrepair in two door cooler in kitchen. **Warning** - From follow-up inspection 2022-09-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable food storage room. **Warning** - From follow-up inspection 2022-09-15: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in women restroom. **Warning** - From follow-up inspection 2022-09-15: **Time Extended**
32-04-4
78
Sep 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Palmas Colombian Resttaurant and Bakery last inspected?
The most recent health inspection at Palmas Colombian Resttaurant and Bakery on file is from Oct 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at Palmas Colombian Resttaurant and Bakery?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Palmas Colombian Resttaurant and Bakery.
How does Palmas Colombian Resttaurant and Bakery compare to other restaurants in Pembroke Pines?
Palmas Colombian Resttaurant and Bakery most recently scored 43 out of 100, which is lower than the Pembroke Pines average of 79.
Has Palmas Colombian Resttaurant and Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Palmas Colombian Resttaurant and Bakery have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Palmas Colombian Resttaurant and Bakery 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 Palmas Colombian Resttaurant and Bakery inspected?
Based on the inspection history on file, Palmas Colombian Resttaurant and Bakery is inspected around three times per year on average.
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