SABOR CARIBENO
234 NE 1 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Located front counter area near window.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Located front counter area ice machine. Operator stored properly. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed mash potatoes (50F - Cooling) as per operator was stored overnight see stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed mash potatoes (50F - Cooling) as per operator was stored overnight see stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked red beans at 9:05am (105F - Hot Holding) locate cooked line area. As per operator less than one hour. Operator reheat on the stove. Recheck at 9:40am cooked red beans (170F - Reheating) Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensil inside hand wash sink front counter area. Operator removed during inspection. Corrected On-Site
Food safety inspection conducted on 4/4/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 10/14/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil in standing water at 80°f, located cooked line area. Operator removed during the water during inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
Food safety inspection conducted on 10/14/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Plantains, French fry solid frozen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
Food safety inspection conducted on 3/4/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 10/9/2023
High Priority
1
Intermediate
5
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located next to coffee machine. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken. Operator rearranged at time of inspection. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 11-27-4: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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink front counter area. Operator removed. Corrected On-Site
- 53B-13-5: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. Rosa Aldino, Jimmie, Ubaldina.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan (39F - Cold Holding) more than 24 hours. Front counter area.
Food safety inspection conducted on 10/9/2023 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).