DirtyFLRestaurant Inspection Data

SABOR Y SANZON AUTHENTIC LATIN FOOD

SABOR Y SANZON AUTHENTIC LATIN FOOD maintains a 2.2/5 food safety rating based on 8 health department inspections in MONTICELLO. Recent inspections indicate some food safety concerns.

180 South Jefferson Street
Florida, 32344
Jefferson County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 10894964

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steaks and hamburger patties.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 60°F, hamburger patties 61°F, in cooler from previous day. Discarded by operator.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser on line counter.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10851714

  • N/A:No Violations Were Observed

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10843472

  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot and cold water turned off to prep sink and hand sink. Warning - From follow-up inspection 2025-06-03: No water to sinks. **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Warning - From follow-up inspection 2025-06-03: Water leaking from faucet. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water pump turned on during inspection. Warning - From follow-up inspection 2025-06-03: No hot water at hand sink. **Time Extended**

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10843209

  • 29-08-4:Basic - Plumbing system in disrepair. Hot and cold water turned off to prep sink and hand sink. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Warning
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water pump turned on during inspection. Warning

Inspection Date: 4/3/2025

Inspection #: Visit ID: 8882831

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Two wash sinks and one rinse, no sani. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging in garbage can.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 08B-12-5:Basic - Stored food not covered. Cheese in white reachin cooler.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitize sink no sanitizer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49, chicken 48, shrimp 56, fish 61. chef base and flip top coolers on cook line. Repeat Violation Warning
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher not setting up sanitize sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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/ Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8782470

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on line, drink removed. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish room.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cuts made in package. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish at 50°F, beef at 52°F, Iced during inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing towels.

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8579398

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in prep sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with table. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. All sinks have Items stored in sinks. Items removed . Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8379766

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flys on sticky tape in kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading to dish room.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Eggs over produce. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. French fry slicer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. All sinks blocked with various items.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation
  • 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. Bread pudding. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation