SABOR CARIBENO RESTAURANT
6746 West Flagler Street
Miami, Florida, 33144
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/7/2025
High Priority
0
Intermediate
5
Basic
7
Total
12
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots on floor under and next to three compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Observed equipment for cold holding in poor repair not in use; stored in back of kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed food on floor near stove; containers of oil. Observed cases of beer on floor in walk in cooler. **Repeat Violation**
- 33-11-4:Basic - Missing drain plug at dumpster. Observed at dumpster no plug.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed underneath grill and on top of stove soiled with grease. **Repeat Violation**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area. **Repeat Violation**
- 22-16-4:Basic - Walk-in interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with crumbs.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep table.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust under prep tables where pots and dry food are stored.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label in three compartment sink.
Food safety inspection conducted on 2/7/2025 revealed 12 total violations (0 high priority, 5 intermediate, 7 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area **Warning** - From follow-up inspection 2024-10-03: Observed multiple grooved cutting boards in kitchen area **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease. **Warning** - From follow-up inspection 2024-10-03: Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area. **Warning** - From follow-up inspection 2024-10-03: Observed unsealed concrete floor in kitchen area. **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2024-10-03: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front bar :pan de bono (100F - Hot Holding); croquettes (100F - Hot Holding) As per operator, pastries have been in warmer less than 4 hours prior to inspection, operator increased temperature on warmer. **Warning** - From follow-up inspection 2024-10-03: Observed pan de bono (125F Hot Holding), meat pastry (120F Hot Holding); ham croquette (123F Hot Holding). Person in charge raised warmer temperature. **Admin Complaint** **Corrective Action Taken**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan made in house not labeled with date. Operator marked with date, food was made 2 days prior to inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-03: Observed flan not labeled at time of callback. Person in charge wrote date from day it was prepared. **Time Extended** **Corrected On-Site**
Food safety inspection conducted on 10/3/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 10/2/2024
High Priority
7
Intermediate
2
Basic
11
Total
20
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth used to wipe off knives **Warning**
- 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. Observed walk in cooler with ambient temperature of 55F. Operator said they would call company to come in and fix. Operator moved food items that could be saved to triple door reach in cooler next to kitchen entrance. **Corrective Action Taken** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area **Warning**
- 08B-38-4:Basic - Food stored on floor. **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed in ice machine scoop not inverted, operator fixed on site. **Corrected On-Site** **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple coolers without ambient thermometer. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease. **Warning**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping towel on prep table not stored properly. Chef moved towel to sanitizer bucket. **Corrected On-Site** **Warning**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed frozen raw meat stored in plastic bags to go. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked food. Chef reversed order. **Corrected On-Site** **Warning**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on prep table, as per chef eggs were there for service; less than 4 hours prior to inspection. Chef moved eggs to walk in cooler. **Corrective Action Taken** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temperature of 55F, the following foods stored in walk in more than 4 hours as per operator: cooked pork (60/58F - Cold Holding); white rice (55/56F - Cold Holding); raw beef (55/54F - Cold Holding); Swiss cheese (55F - Cold Holding); beef tail (56/57F - Cold Holding); Fish (53/54F - Cold Holding); soup (57/56F - Cold Holding); butter (55/54F - Cold Holding) queso blanco (46/47F - Cold Holding); salami (50/49F - Cold Holding) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler stored more than 4 hours as per operator, cooked pork (60/58F - Cold Holding); white rice (55/56F - Cold Holding); raw beef (55/54F - Cold Holding); Swiss cheese (55F - Cold Holding); beef tail (56/57F - Cold Holding); Fish (53/54F - Cold Holding); soup (57/56F - Cold Holding); butter (55/54F - Cold Holding); queso blanco (46/47F - Cold Holding); salami (50/49F - Cold Holding) **Warning**
- 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 at front bar :pan de bono (100F - Hot Holding); croquettes (100F - Hot Holding) As per operator, pastries have been in warmer less than 4 hours prior to inspection, operator increased temperature on warmer. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on kitchen floor underneath prep table. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen area used for storage with sheet tray inside. **Warning**
- 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 containers of flan made in house not labeled with date. Operator marked with date, food was made 2 days prior to inspection. **Corrected On-Site** **Warning**
Food safety inspection conducted on 10/2/2024 revealed 20 total violations (7 high priority, 2 intermediate, 11 basic).