DirtyFLRestaurant Inspection Data

SABAL TAVERN

Based on 7 health inspections, SABAL TAVERN in ST. CLOUD has earned a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

2600 DEL WEBB BLVD, ST. CLOUD 34771

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 13539923

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator moved Corrected On-Site Repeat Violation - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-14: **Time Extended**

Inspection Date: 10/3/2025

Inspection #: Visit ID: 13534914

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator moved Corrected On-Site Repeat Violation - From follow-up inspection 2025-10-03: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher not reaching 160F Warning - From follow-up inspection 2025-10-03: Dish machine did not reach 160F on callback inspection **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-10-03: **Time Extended**

Inspection Date: 9/30/2025

Inspection #: Visit ID: 10893825

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator moved Corrected On-Site Repeat Violation
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher not reaching 160F Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer at bar unlabeled Operator labeled Corrected On-Site Repeat Violation

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10719386

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cooks line Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink at bar
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in clear spray bottle at bar with no label Corrected On-Site

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8786603

  • 14-11-5:Basic - Equipment in poor repair. One drawer in a reach in cooler unit is not keeping TCS foods 41F and below on cooks line. Operator discarded foods in drawer and has adequate reach in coolers
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp,salmon,beef,steak,chicken tilapia,mahi all temping between 46F-48F.Per operator items were in drawer overnight. The rest of the drawers are keeping TCS foods 41F and below.Facility has adequate refrigeration
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,salmon,beef,steak,chicken tilapia,mahi all temping between 46F-48F.Per operator items were in drawer overnight. The rest of the drawers are keeping TCS foods 41F and below.Facility has adequate refrigeration
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8561711

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make table at cooks line
  • 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 employee purpose hanging on shelving that boxed soda is stored
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese-48F and pasta-45F. Per operator items were in walk in cooler and placed in reach in cooler less than 3 hours.Advised operator to move items to other reach in cooler

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8385377

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat lettuce Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle