LAS COLINAS RESTAURANT

Name: LAS COLINAS RESTAURANT
Address: 2724 N ANDREWS AVE, WILTON MANORS, FL, 33311, US
Rating: 9.8

2724 N ANDREWS AVE, WILTON MANORS, FL 33311

License #1619794

🌮 Mexican/Latin ℹ️

9.8 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 16 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAS COLINAS RESTAURANT in WILTON MANORS currently holds an InspectFL Health Score of 9.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 86 total violations — 20 critical, 23 major, 43 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 14, 2023

The latest inspection on October 15, 2026 shows 16 observation rows: 4 critical, 5 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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Community pulse

Would you eat here?

LAS COLINAS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. -Ice scoop handle in contact with ice at ice machine. Operator removed.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. - employees at bar area wash hands in 3 compartment sink- rubbed hands for approximately 8 seconds while washing.Educated operator. Employee washed hands properly.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Operator uses time for beef empanadas, ham croquettes, pooled eggs, raw hard shell eggs- no written procedure at time of inspection. Advised operator to print and add all items to time as a public health control form.
[14-01-5] Bowl or other container with no handle used to dispense food. - in spices observed container with no handle used as scoop. Operator removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. - At dishwashing area clean pots stored above 3 compartment sink not inverted or protected.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at bar sink. Educated operator. Operator added paper towels.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - no handwashing sign at bar sink. Educated operator. Operator added sign.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employees at bar area wash hands in 3 compartment sink. Educated operator. Employees washed hands properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee purse stored above paper towel dispenser above hand washing sink near ice machine. Operator removed.
[03F-02-5] 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. - pooled eggs, raw hard shell eggs , sliced tomatoes , held on time with no time mark. Operator added time mark for the remaining 2 hours.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - No chlorine test kit available at time of inspection for bar 3 compartment sink.
[16-46-4] Old labels stuck to food containers after cleaning. - At dishwashing area old labels stuck to clean containers. Operator had employee remove.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - bread pudding, rice pudding made on site at self service cooler does not include product name, description, and date products was made and packaged.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw ground beef stored over raw shrimp in reach in cooler all products not in commercial packaging. Educated operator. Operator stored properly.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - At Bar Triple Sink (Chlorine 0ppm) - Operator corrected to ( 50ppm).
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle of multi purpose cleaner with no label stored on hand washing sink at bar area. Educated operator. Operator labeled spray bottle.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of cut plantains. Operator removed.
[23-24-4] Buildup of food debris/soil residue on cookline equipment door handles and gaskets.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler shelves lined with visibly soiled cardboard. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cookline prep area.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee put lid and straw.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cases of fresh oranges at front counter for squeezed orange juice - per operator not washed prior to juicing. Reviewed proper procedure. Operator washed and placed in clean container.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline - Operator stored properly.
[12A-05-4] Employee drank from open container, then engaged in food preparation without washing hands. Reviewed proper hand washing and employee properly washed hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects on cases of raw unpeeled plantains and open bag of unpeeled carrots - on outside storage shelf next to walk in cooler. Operator began exterminating flying insects during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter freezer - raw chicken stored over raw shrimp. Operator stored all items properly.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes - ambient cooling for approximately an hour at 9am (47F - Cooling) at 10:30am 48F. Operator added ice to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (105F - Hot Holding). Per operator, prepared appropriately an hour ago. Operator placed back on grill to reheat. 20 minutes later 195F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator adjusted solution. Chlorine 100ppm.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of cut plantains. Operator removed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee put lid and straw.
[12A-05-4] Employee drank from open container, then engaged in food preparation without washing hands. Reviewed proper hand washing and employee properly washed hands.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cases of fresh oranges at front counter for squeezed orange juice - per operator not washed prior to juicing. Reviewed proper procedure. Operator washed and placed in clean container.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator adjusted solution. Chlorine 100ppm.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline - Operator stored properly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects on cases of raw unpeeled plantains and open bag of unpeeled carrots - on outside storage shelf next to walk in cooler. Operator began exterminating flying insects during inspection.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler shelves lined with visibly soiled cardboard. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (105F - Hot Holding). Per operator, prepared appropriately an hour ago. Operator placed back on grill to reheat. 20 minutes later 195F.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes - ambient cooling for approximately an hour at 9am (47F - Cooling) at 10:30am 48F. Operator added ice to quick chill.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter freezer - raw chicken stored over raw shrimp. Operator stored all items properly.
[23-24-4] Buildup of food debris/soil residue on cookline equipment door handles and gaskets.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cookline prep area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.