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Licensee
Name: MI QUERIDA COLOMBIA BAKERY & RESTAURANT License Number: SEA5808393
Rank: Seating License Expiration Date: 04/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 10438 E COLONIAL DR
ORLANDO, FL 32817

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/24/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 13 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In cooked rice. **Corrected On-Site** **Warning**
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area. Oil. **Warning**
24-27-4    Basic - Clean equipment next to hand sink exposed to splash. Cups in front line area. **Warning**
29-18-4    Basic - Drain cover(s) missing. In cook line area. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table. Open water bottle with no cap. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In sugar in front line area. **Corrected On-Site** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in front of cook line area. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked Arepas in cart in kitchen area. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
25-32-4    Basic - Reuse of single-service articles. Metal pan with food debris in dry storage area shelves. **Corrected On-Site** **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Foam trays on top of display case. **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and peppers over cooked pork. In reach in cooler. **Warning**
29-11-4    Basic - Water leaking from faucet. In three compartment sink. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Oil in bottle in cook line area. **Warning**
12A-16-4    High Priority - Employee began working with food without first washing hands. **Warning**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked raw shell eggs and then continue touching clean equipment to reheat rice, with beans. In cook line area. **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. More than 10 flies in preparation area. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheesecakes (49°F, 48°F - Cold Holding) display case in front line area, Cooked Arepas (69°F - Cold holding) in kitchen area, Raw beef (73°F - Cold Holding); Hot dogs (73°F - Cold Holding); Sausage (72°F - Cold Holding); Sausages (70°F - Cold Holding) in reach in cooler in front of cook line area. Employee stated that power outlet was not working and she changed the extension cord of reach in cooler to a different outlet and temperature is raising. **Warning**
03F-01-4    High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Pan de bono in front line area, time as public health control started at 7:30am, at 12:00pm still not discarded. **Warning**
03F-02-4    High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Pan de bono, pan de quest. **Corrected On-Site** **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken by vegetables. In reach in freezer. Raw fish by fries. **Corrected On-Site** **Warning**
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over vegetables. **Warning**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw fish in top area of chest freezer in dry storage area; Raw chicken with Raw beef with raw sea food all together in bottom area of chest freezer in dry storage area. **Warning**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over Raw beef. **Corrected On-Site** **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler. **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. By three compartment sink. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Jar and cooking spoon. By cook line area. Utensils in front line area. **Corrected On-Site** **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Washing wiping cloth in front line area. Educated employee. **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. In front line area, water maximum temperature 81° and in back kitchen area. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
27-06-4    Intermediate - No hot running water at three-compartment sink. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. By three compartment sink. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked pork in reach in cooler, garlic sauce in reach in cooler in cook line area. Cheesecake in reach in cooler in front line area. **Warning**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Warning**
22-06-4    Intermediate - Slicer blade soiled with old food debris. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.