SANGO RESTAURANT
9485 SW 160 ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles through kitchen not smooth and easily cleaned. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area ceiling tiles with water damage.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at dry storage area soiled with food debris.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
- 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 COOKED CHICKEN (47F - Cooling) as per operator more than six hours.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice cooker soiled at preparation area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a container in handwashing sink next to cook line at kitchen area. Operator removed item from sink.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting. Repeat Violation
Food safety inspection conducted on 3/20/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Observed standing reach in cooler not working, located at front counter, no tcs food store inside.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (49F - Cold Holding), at walk in cooler. As per operator food was prepared 2 day before the inspection. Employee discarded food. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (49F - Cold Holding), at walk in cooler. As per operator food was prepared 2 day before the inspection. Employee discarded food. **Corrective Action Taken**
- 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 Cooked fish sauce held for more than 24 hours with no date marked at walk in cooler.
Food safety inspection conducted on 12/9/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located next to the three compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation table in the kitchen observed sliced coleslaw salad (60 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored Inside the oven at cook line observed cooked chicken (102 F - Hot Holding); cooked pork (99 F - Hot Holding), as per chef for less than 2 hours, employee reheating food.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled, stored on the preparation table in the cook line, observed can opener blade soiled.
Food safety inspection conducted on 2/9/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-02-09: **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. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); beef empanadas (110F - Hot Holding), as per cook for less than 3 hours, employee reheating empanadas. Warning - From follow-up inspection 2024-02-09: **Time Extended**
- 03B-04-5:High Priority - - From initial inspection : High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In the oven observed roasted pork (112F - Hot Holding), as per manager for less than 1 hour, employee reheating the pork. Warning - From follow-up inspection 2024-02-09: **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 10/30/2023
High Priority
6
Intermediate
2
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the food storage shelves located next to the hand sink in the cook line. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of the preparation tables interior soiled. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed walk in freezer fan pipes leaking. Warning
- 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. In the walk in cooler Observed gravy (50F - Cooling), as per manager cooling since the night before. Operator discarded food on site. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In the walk in cooler Observed gravy (50F - Cooling), as per manager cooling since the night before. Operator discarded food on site. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over cooked broccoli in the reach in freezer located in the preparation table. 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. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); beef empanadas (110F - Hot Holding), as per cook for less than 3 hours, employee reheating empanadas. Warning
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In the oven observed roasted pork (112F - Hot Holding), as per manager for less than 1 hour, employee reheating the pork. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 53B-05-5:Intermediate - 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. Observed employees training expired on 05/10/2023. Warning
Food safety inspection conducted on 10/30/2023 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).