CAFE SAPORI
205 SOUTHERN BLVD, West Palm Beach FL 33405
Last inspected Apr 27, 2026 · 12 visits since December 2023
MAR 24
OCT 24
MAR 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023071551 | Dec 4, 2023 | Apr 15, 2024 | $100 |
Inspection history
12 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spicy tomato sauce (50F - Cooling) for more than 6 hours overnight in walk in cooler per operator. Operator discarded. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid stored above cooked ready to eat sausage and sage in cook line reach in cooler. Raw squid stored above open container if ready to eat tomato sauce in pizza prep cooler. Operator reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spicy tomato sauce (50F - Cooling) for more than 6 hours overnight in walk in cooler per operator. Operator discarded.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked sous vide chicken stored in walk in cooler under HACCP plan lacking item name, packaging date, and discard date. Operator applied appropriate label.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare not identified as raw of menu.
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. Emailed form to operator.
Equipment in poor repair. Gaskets on salad prep and pizza prep reach in cooler doors torn.
Ice scoop handle in contact with ice at bar. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dessert prep cooler fan cover soiled with dust.
Standing water in bottom of pizza prep reach-in-cooler.
Working containers of food removed from original container not identified by common name. Working container of flour not labeled at pizza prep station.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, Meatballs dated 6/30 Mushroom sauce 6/25 Chick pea sauce6/25 See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken stored over raw steak, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, mushroom sauce (52F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler over 6 hours. Operator discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker on hose Bibb where hose attached.
Clam/mussel/oyster tags not marked with last date served. At kitchen, some clam tags not dated with last date used.
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
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.
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.
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.
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.
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
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
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
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on White plastic ice deflector.
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.
Dec 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
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.
No paper towels or mechanical hand drying device provided at handwash sink. Next to bread cutting station Chef Provided paper towels
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.
No tag on/for original container of raw, in-shell clams in walk in cooler. Tag Placed with batch.
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
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
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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.
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.
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
Accumulation of black mold-like substance in the interior of the ice machine.
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.
Food storage container/container lid cracked or broken. Top section of Large clear plastic Container broken. Manager discarded the container.
Working containers of food removed from original container not identified by common name. Powdered sugar at bakery station not labeled.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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
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.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued due to adulteration of food product. Ice used for consumption in ice machine storing Gatorade bottle
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.
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.
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.