SABOR DEL CARIBE
West Vine Street
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 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. King fish with label stating that fish must be removed from package prior to thawing and no cut on plastic or removed from package. operator removed from plastic Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Gasket on hot box broken. Cracked on fritters hot holding unit door. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and ceiling tiles by fryers .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from hand sink at located at front counter.
- 12A-20-4:High Priority - Employee washed hands with no soap. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions in oil kept at prep table by fryers and ovens for 1 hr with temperature of 68F.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken leg quarter 128F kept on warming door for less than 4 hrs . Reheat 180F Alcapurria kept on warmer at front counter for less than 4 hours with temperature of 122F . Operator discard
- 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. Inspector gave printed form to operator . **Corrective Action Taken**
Food safety inspection conducted on 3/17/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 10/7/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -Gasket in first hot box in back kitchen -Front counter little salad cooler is missing front part is currently wrapped up in plastic. - cracked door of empanada hot box
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior and exterior of ice machine. Ice Mac is not currently in use and waiting on repairs -Interior of microwave -Shelf where wrapped containers are stored -tracks of door in empanada hot box at front counter -air vent in walk in cooler -Black steamer is soiled
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Drinks in freezer above food Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked chicken in walk in cooler Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler is dripping from ceiling into cooler floor
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yuca; (98-133F - Hot Holding) in front counter steamwell. Less than 4hrs per operator. Advised operator to not keep food above rim of container and to reheat to 165F for temperature recovery **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 10/7/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 5/7/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer - From follow-up inspection 2024-05-07: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with accumulation of food debris - From follow-up inspection 2024-05-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup - From follow-up inspection 2024-05-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food debris - From follow-up inspection 2024-05-07: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken held at 45F in walk in cooler. Per operator less then 1 hour, due to arrival of produce and door being open to store product. Manager kept cooler door closed recheck temperature 45 minutes later raw chicken at 40F **Corrective Action Taken** - From follow-up inspection 2024-05-07: **Time Extended**
- 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. Stew beef not correctly date marked in walk in cooler Corrected On-Site - From follow-up inspection 2024-05-07: **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 4/30/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with accumulation of food debris
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food debris
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken held at 45F in walk in cooler. Per operator less then 1 hour, due to arrival of produce and door being open to store product. Manager kept cooler door closed recheck temperature 45 minutes later raw chicken at 40F **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. 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
- 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. Stew beef not correctly date marked in walk in cooler Corrected On-Site
Food safety inspection conducted on 4/30/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/31/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable.Wooden utensil use to make mofongo. - From follow-up inspection 2023-08-31: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak from faucet on hand sink located on cook line. Leak from faucet on three bay sink. - From follow-up inspection 2023-08-31: **Time Extended**
Food safety inspection conducted on 8/31/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/29/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable.Wooden utensil use to make mofongo.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.I ce build up on chest freezer.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Opened water bottle stored on freezer over food. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris .
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak from faucet on hand sink located on cook line. Leak from faucet on three bay sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over French fries on reach in freezer. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Herb garlic marinated.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Herb garlic oil kept overnight with temperature of 72F. Snapper kept on walk in cooler with temperature of 50F, pork chunks kept on walk in cooler with temperature of 46F, pork shoulders kept on walk in cooler 47F. Repeat Violation** Inspector waited a while and recheck temperatures and they are not going down. Per operator they received the food order earlier. Ambient cooling of 54F. **Corrective Action Taken** Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 8/29/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).