DirtyFLRestaurant Inspection Data

SABOR COLOMBIANO BAKERY

SABOR COLOMBIANO BAKERY has 8 health inspections on file for its PRINCETON location, with an overall rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

25001 SW 127TH AVE # 101, PRINCETON 33032

Overall Food Safety Rating

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

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13555739

Met Inspection Standards

4 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak in standing unit at kitchen area, operator stored properly during inspection. Corrected On-Site Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table at kitchen area, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding) in standing unit at kitchen area, as per operator less than 30 minutes, employee moved to reach in freezer for rapid chill. **Corrective Action Taken**
  • 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 pork (127F - Hot Holding) at front counter, as per operator less than 2 hours. Operator proceeded to reheat food. **Corrective Action Taken** 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. Observed cooked ground beef not date marked inside standing unit at kitchen area, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site

10/22/2025· 5mo ago

Visit ID: 13554975

Met Inspection Standards
  • N/A:No Violations Were Observed

10/21/2025· 5mo ago

Visit ID: 10889277

Follow-up Inspection Required

4 high, 1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray can under 3 compartment sink at kitchen area. Operator removed during inspection. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above soft white cheese in standing unit by dry storage area. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in standing unit by kitchen door entrance. 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 rice (129F - Hot Holding); blood sausage (114F - Hot Holding); cooked pork belly (108F - Hot Holding); ham croquettes (118F - Hot Holding) at front counter, as per operator less than 2 hours. Operator increased temperature on hot holding unit. **Corrective Action Taken** Repeat Violation Admin Complaint

3/17/2025· 1y 1mo ago

2 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observe white cutting board at kitchen area.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe on preparation table at kitchen area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (49F - Cold Holding) on reach in cooler at kitchen area. As per employee food container was on preparation table approximately 1 hour.
  • 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 potatoes (125F - Hot Holding); cooked pork (126F - Hot Holding) at front counter, as per employee approximately 2 hours, employee increased temperature during inspection. **Corrective Action Taken**

11/18/2024· 1y 4mo ago

6 high, 8 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard on the shelf of the prep station next to the stove in the kitchen area.
  • 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tile in dry storage area.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers in the standing reach in cooler next to the back exit door.
  • 33-16-4:Basic - Open dumpster lid.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on preparation counter in kitchen area.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm). Operator added chlorine to the solution. Final solution 50 ppm. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm). Operator added more chlorine final solution 100ppm. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed tripe stored in a nonfood grade plastic bag in the standing reach in cooler next to three compartment sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over homemade sauce containers in the standing reach in cooler across from the preparation table in kitchen area. Operator stored properly. Also observed raw eggs over cheese in standing reach in cooler near the back exit Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (47F - Cold Holding); ham (47F - Cold Holding) in the white reach in cooler in the kitchen area. As per operator from the previous day. Operator discarded the items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); ham (47F - Cold Holding) in the white reach in cooler in the kitchen area. As per operator from the previous day. Operator discarded the items. Corrected On-Site
  • 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 rice and beans (112F - Hot Holding); cooked sausage (114F - Hot Holding) at the front counter. As per operator for less than 3 hours. Operator began reheating the items. **Corrective Action Taken**

2/26/2024· 2y 1mo ago

Visit ID: 8465666

Met Inspection Standards

2 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in flour and sugar containers at kitchen area, Manager removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pastries in reach in cooler at kitchen area, Manager stored properly. Corrected On-Site
  • 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 sausage (125F - Hot Holding); morcilla (125F - Hot Holding) at front counter, as per Manager less than 3 hours, Manager proceeded to reheat food. **Corrective Action Taken**

10/6/2023· 2y 6mo ago

Visit ID: 8465190

Met Inspection Standards
  • N/A:No Violations Were Observed

8/7/2023· 2y 8mo ago

Visit ID: 8345056

Follow-up Inspection Required

2 high, 6 int, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in shelve at kitchen area. Employee removed during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at the back of the kitchen, employee rearranged properly during inspection. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cornstarch container, employee rearranged properly during inspection. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at front counter.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar and oil container not identified.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored above arepas in reach in cooler at kitchen area. Employee rearranged properly during inspection. Corrected On-Site
  • 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 pork (126F - Hot Holding); morcilla (129F - Hot Holding); empanadas (131F - Hot Holding) at the front counter. As per employee less than 2 hours. Employee reheated. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked during inspection. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Provided form during inspection.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed next to coffee machine.
  • 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 prepared sauces not date marked. Also rice pudding at the front counter.