Delicias Colombianas in Miami
9546 Sw 137th Ave, Miami, FL 33186
Delicias Colombianas in Miami, FL has 3 FDACS food safety inspections on record with 33 violations.
Last inspected FDACS: December 9, 2024
Delicias Colombianas in Miami: FDACS Inspection History (3)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Focused Inspection· 1 violation· Focused Inspection
Comments: Visit conducted for training purposes.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service- Multiple food items measured out of temperature in the hot box: sausage
112*F; pork empanadas 121*F; pork rinds 121*F; fried egg arepa 126-130*F. COS, food items were
reheated to 165*F.
— 2 inspections
— Met Inspection Requirements· 10 violations· Met Requirements
Comments: Visit conducted to verify compliance of food safety citations observed during previous inspection.
Copy of Norovirus clean-up guidance document provided.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Kitchen- Raw pork found stored on shelf above boiled pork inside the walk-in cooler. COS, cooked
pork was moved to the top shelf in the walk-in cooler.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or roast
cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at
130°F or above. 3-501.16(A)(1) PP
Food Service- Multiple food items measured out of temperature in the hot holding unit: egg filled arepa
(tortilla) 120*F; cheese stuffed yuca 118*F; beef stuffed yuca 129*F; choclo arepa (sweet corn tortilla) 117*F; beef
empanadas 132.5-133; sausage 124*F; pork tamales 127*F. COS, products were reheated to 165*F.
x
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Person in charge did not respond correctly to questions regarding reporting responsibilities.
o
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen- Multiple food items measured out of temperature inside the walk-in cooler: shredded cheese
52.5*F; cheese filled yuca 41.5*F; beef stuffed yuca 41.5*F; boiled pork rinds 41.5*F; arepa disks (corn tortillas) 43*F;
beef empanadas 42.5-43*F. COS, products were placed in the coffin freezer to cool down.
x
Print Date: 9/15/2022
Page 1 of 4
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when responding to
an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do
not address specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf
Observation: Food establishment does not have written procedures for employees to follow when responding to an
event involving the discharge of vomitus/diarrhea.
o
Good Retail Practice Violations
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing holes
and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.
Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents
by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective
means. 6-202.15
Kitchen- Large opening for fan on top of back exit door not protected against the entry of pests, andthe
mesh screen at the back door was found torn and unable to cover the door opening.
o
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers or
equipment that can be closed. 3-304.12(B)
Kitchen- Scoop handle found completely submerged in the flour inside a large gray container near the
floor mixer.
o
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept intact,
tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept
sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11
Food Service- Hot holding unit housing multiple food items (empanadas, tamales, sausages)
wasfound in disrepair with an ambient temperature between 127-131*F. COS, hot holding unit was adjusted and
verified to have an ambient temperature of 135*.
x
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned
items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and
after sanitizing. 4-301.13
Kitchen- Drain boards not large enough at the ware wash sink to accommodate all soiled and
cleaneditems accumulated during hours of operation.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Kitchen- Grease deposits, liquid food residue and debris accumulated between the stoves, on
theunderside of the preparation tables.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Outdoors- Internal back flow of mop sink leaks when water is turn on.
o
— Re-Inspection Required· 22 violations· Re-Inspection Required
Comments: Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-101.11
No designated person in charge present at the establishment during all hours of operation.
2-101.11 PfPf
No designated person in charge was present during the inspection.
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Kitchen- Raw shell eggs were found stored over cooked pork and guava paste in walk-in cooler. COS,
Raw shell eggs were moved to an appropriate location in walk-in cooler.
x
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or
cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's
recommended cleaning procedure. 4-602.12
Kitchen- Old food residue encrusted on underside of mixing joint and attachments points of the large
mixer. COS, mixer was washed, rinsed and sanitized by food employee during inspection.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Food Service- Black mold-like grime encrusted on ice making portion of ice machine located under
coffee machine. COS, ice machine was washed, rinsed and sanitized during the inspection.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F,
or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen- Food items placed to cool overnight in the walk-in cooler unit measured out of temperature
this morning after more than 6 hours of cooling: corn arepas 48-50*F; pork/rice/potato empanada filling 47-51*F.
COS, all food items were voluntarily discarded by food employee during inspection.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or roast
cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at
130°F or above. 3-501.16(A)(1) PP
Food Service- Multiple food items measured out of temperature at the hot holding unit: pork/rice/potato
empanada113-119*F; pork rinds 115*F; sausage 109-114.5*F; fried egg filled empanada 116-121*F; chicken
empanada 112-114*F; cheese filled dough 112*F; beef fill dough 116*F; pork tamales 123.5-124*F. COS, all food
items were reheated to 165*F during inspection.
x
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Person in charge did not respond correctly to questions regarding food borne illnesses and their
symptoms.
o
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Food Service- Multiple food items measured out of temperature inside the cold holding unit: white corn
arepa 41.5*F; cheese 42-43*F; yellow corn arepa 43*F. COS, all food items were placed under proper refrigeration
during inspection.
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) PfPf
Kitchen- No date mark found on cooked pork, oatmeal, chicken empanadas, pork empanadas and
pork/rice/potato made over 24 hours ago and stored in the walk-in cooler. COS, date marking was added.
x
Print Date: 8/29/2022
Page 2 of 6
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when responding to
an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do
not address specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf
Observation: Food establishment does not have written procedures for employees to follow when responding to an
event involving the discharge of vomitus/diarrhea. Copy of Norovirus clean-up and disinfection guidance document
provided to manager.
o
7-207.11(B)
Medicine necessary for the health of an employee not located to prevent the contamination of
food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP
Kitchen- Lactulose solution found stored above wholesome foods in the walk-in cooler and High Blood
pressure medicine was found over the blender used to make sauces. COS, medicines were moved to appropriate
location during inspection.
x
Print Date: 8/29/2022
Page 3 of 6
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before engaging
in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or
single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling
service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or
drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil
and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after
engaging in other activities that contaminate the hands. 2-301.14 PP
Kitchen, Food Service- Food employees did not wash hands between entering and exiting each food
preparation area, and after touching face masks and continuing to handle food items. Proper hand washing
procedures were discussed with management.
o
Print Date: 8/29/2022
Page 1 of 6
7
P
Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable
utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand
contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at
the time it is being added to other food items as an ingredient without cooking/heating the final product to the
required temperature to allow bare hand contact. 3-301.11(B) P
Observation: Kitchen- Food employee observed directly touching empanadas with bare hands stored in the walk-in
cooler. COS, empanadas were voluntarily discarded by food employee during inspection.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning
liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual,
disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying
device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient
temperatures. 6-301.11 and 6-301.12 PfPf
Kitchen- No paper towel available at the employee unisex restroom.
o
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective methods
based on the type of food being cooled. 3-501.15(A) Pf
Kitchen- pork/rice/potato found in large container while cooling inside the walk-in cooler. COS,
pork/rice/potato was voluntarily discarded due to another violation (Cooling).
x
3-501.13
Time/temperature control for safety food not thawed under refrigeration that maintains the
food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off
loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed
to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)
Kitchen- Mixed vegetables were found thawing at room temperature inside a covered bucket by the
floor mixers. COS, food item were placed in walk-in cooler.
x
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing holes
and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.
Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents
by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective
means. 6-202.15
Kitchen- Large opening for fan on top of back exit door not protected against the entry of pests, and
the mesh screen at the back door was found torn and unable to cover the door opening.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Kitchen- Liquid shortening found stored directly on floor by the back door.
o
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers or
equipment that can be closed. 3-304.12(B)
Kitchen- Observed scoop handle in direct contact with flour under preparation table.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Kitchen- Multiple food utensils found stored together inside of large plastic container and not effectively
air drying. COS, utensils were properly placed on drain board to air dry.
x
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept intact,
tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept
sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11
Food Service- Hot holding unit housing multiple food items (empanadas, tamales, sausages) was
found in disrepair with an ambient temperature between 127-131*F. COS, hot holding unit was adjusted and verified
to have an ambient temperature of 135*.
x
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned
items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and
after sanitizing. 4-301.13
Kitchen- Drain boards not large enough at the ware wash sink to accommodate all soiled and cleaned
items accumulated during hours of operation.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Kitchen- Grease deposits, liquid food residue and debris accumulated between the stoves, on the
underside of the preparation tables, and hanging from the hood sprinklers.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Outdoors- Internal back flow of mop sink leaks when water is turn on.
o
Delicias Colombianas in Miami: Frequently Asked Questions
- When was Delicias Colombianas in Miami last inspected?
- Delicias Colombianas in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 9, 2024. Inspection type: Focused Inspection.
- How many inspections has Delicias Colombianas in Miami had?
- Delicias Colombianas in Miami has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Delicias Colombianas in Miami find?
- Delicias Colombianas in Miami was most recently inspected by FDACS on December 9, 2024 (Focused Inspection).
- Has Delicias Colombianas in Miami had any stop-sale or stop-use orders?
- No, Delicias Colombianas in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Delicias Colombianas in Miami?
- The most frequently cited FDACS violations at Delicias Colombianas in Miami are: 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
- Does Delicias Colombianas in Miami have any repeat violations?
- Yes, Delicias Colombianas in Miami has had the following violations cited on multiple FDACS inspections: 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Delicias Colombianas. How we collect and verify this data.