DirtyFLRestaurant Inspection Data

CAFE SAPORI

205 Southern Boulevard
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: 3638920

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10801577

  • N/A:No Violations Were Observed

Inspection Date: 3/18/2025

Inspection #: Visit ID: 8997451

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on White plastic ice deflector . Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hat. Corrected On-Site Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.fresh fish and fresh fish patties packaged in reduced oxygen package then kept frozen in upright freezer in the walk in freezer. Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Bag of Reduced oxygen packaged fresh fish and fresh fish patties in upright freezer in the walk in cooler not labeled. Warning
  • 03G-14-5:High Priority - Sous vide Chicken reduced oxygen packaged food not cooked to required minimum internal temperature. Cooking temperature for chicken was set at 155 f. Explained and chef changed the temperature to 180 f. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. fresh fish and fresh fish patties packaged in reduced oxygen package then kept frozen in upright freezer in the walk in freezer. Warning
  • 03G-09-5:Intermediate - sous vide Chicken reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information in reach in freezer in the walk in cooler Warning
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. sous vide Chicken reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information in reach in freezer in the walk in cooler Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. sous vide Chicken reduced oxygen packaged food held more than 48 hours , fresh fish and fresh fish patties, fresh chicken, and meat without any approved HACCP plan or process waiver. Advised to stop doing all special processes until HACCP is submitted and approved Repeat Violation Admin Complaint
  • 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. sous vide Chicken reduced oxygen packaged food held more than 48 hours in reach in freezer in walk in cooler . Package doesn't have any information. Warning

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8997148

  • N/A:No Violations Were Observed

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8724265

  • 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. Tuna in walk in cooler Warning
  • 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. Employee at salad station using cellphone. Hands were not washed before gloves were put on to prepare food. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to bread cutting station Chef Provided paper towels Corrected On-Site Warning
  • 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. Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams in walk in cooler. Tag Placed with batch. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of stuffing for ravioli -includes cooked sausage potatoes and cheese Warning

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8639678

  • N/A:No Violations Were Observed

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8565251

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 12/01/2023. Current license not available upon request. License current in the system. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Top section of Large clear plastic Container broken . Manager discarded the container. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar at bakery station not labeled. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ( Butter 49 f ,cooked shallots 50 f, cooked beans 54 f, cooked lentils 59 f, cooked potatoes 50 f, cooked vegetables 60 f in cooler by steam table ) as per chef not prepared or portioned today. As per chef all this was put in this cooler at 11:30 pm. Temperature taken at 3:35 pm. Current time 4:00 pm. Stop sale issued. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Butter 49 f ,cooked shallots 50 f, cooked beans 54 f, cooked lentils 59 f, cooked potatoes 50 f, cooked vegetables 60 f in cooler by steam table ) as per chef not prepared or portioned today. As per chef all this was put in this cooler at 11:30 pm. Temperature taken at 3:35 pm. Current time 4:00 pm. Stop sale issued. Repeat Violation Admin Complaint
  • 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. Emailed one Warning

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8567409

  • N/A:No Violations Were Observed

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8564730

  • 53A-03-7:Intermediate - - From initial inspection : 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/HUGO VICENTE 5/9/2018 Warning - From follow-up inspection 2023-12-06: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-12-06: **Time Extended**

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8345676

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Ice used for consumption in ice machine storing Gatorade bottle Warning
  • 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. meat sauce (50F - Cold Holding); sliced tomatoes (60F - Cold Holding); cooked rice (64F - Cold Holding); cooked pasta (60F - Cold Holding); cooked spaghetti (60F - Cold Holding); roasted tomatoes (60F - Cold Holding) flip top cooler at end of cook line. Food Not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (50F - Cold Holding); sliced tomatoes (60F - Cold Holding); cooked rice (64F - Cold Holding); cooked pasta (60F - Cold Holding); cooked spaghetti (60F - Cold Holding); roasted tomatoes (60F - Cold Holding) flip top cooler at end of cook line. Food Not prepped or portioned today. In unit over four hours. Repeat Violation Admin Complaint
  • 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/HUGO VICENTE 5/9/2018 Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning