SABOR A COLOMBIA
10662 NW 7 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed some equipment handles soiled at kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout throughout the kitchen area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack kitchen area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed small cutting hall rear door exit with gap at threshold.
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair at kitchen entrance hall.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area at 0 ppm, instructed staff to discontinue the use of it and to use kitchen machine.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived while conducting routine inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwashing sink.
Food safety inspection conducted on 2/17/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 10/18/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed right ice machine bin soiled at front counter.
- 14-11-5:Basic - Equipment in poor repair. Observed broken gaskets inside of middle reach in cooler and at double door reach in freezer.
- 08B-38-4:Basic - Food stored on floor. Observed 2 plastic jugs of oil stored on floor at kitchen. Operator placed plastic jugs of oil off of the floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs from oven door handle. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in kitchen soiled with old food debris.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw breaded chicken stored over ready-to-eat sausages inside of clear glass cooler in kitchen. Operator placed items in correct storage order. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs and raw breaded chicken stored over raw fish inside of clear glass cooler in kitchen. Operator placed items in correct storage order. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under 3 compartment sink in kitchen missing backflow preventer.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in kitchen.
Food safety inspection conducted on 10/18/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 3/8/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 3/8/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/6/2023
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored between equipment at prep table near entrance of kitchen. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed torn gasket in need of repair in cooler 4.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle, chef removed tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at both sinks located at front bar counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled throughout kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cilantro and broccoli stored in thank you bags in cooler across from fire extinguisher. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri 58 F - Cold Holding, made with fresh garlic, stored on push cart at room temperature, less than 4 hours. Employee submerged containers of chimichurri on ice for rapid cooling. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution too strong at 200ppm, employee removed solution and added water. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles unlabeled with degreaser and water. Manager provided label for both bottles. Corrected On-Site
Food safety inspection conducted on 12/6/2023 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).