LOS PERROS DEL SOBRINO
7926 W SAMPLE RD, Margate FL 33065 · 954-906-5712
Last inspected Feb 19, 2026 · 8 visits since July 2023
FEB 24
JUL 24
DEC 24
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in sir Lawrence cooler. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009665 | Dec 9, 2024 | Mar 13, 2025 | $200 |
| 2--2019057675 | Nov 6, 2019 | Jun 11, 2020 | $800 |
| 2--2019030115 | Jun 10, 2019 | Aug 21, 2019 | — |
| 2--2018037140 | Jun 18, 2018 | Sep 20, 2018 | — |
| 2--2018009098 | Jan 25, 2018 | May 22, 2018 | $800 |
| 2--2018001378 | Jan 5, 2018 | Apr 25, 2018 | $800 |
| 2--2017060388 | Dec 15, 2017 | Jan 31, 2018 | $800 |
| 2--2016044415 | Sep 20, 2016 | Dec 7, 2016 | $400 |
Inspection history
8 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Spray bottle containing toxic substance not labeled. Observed spray bottle with purple liquid not labeled. Operator labeled
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer ceiling. Ice spilling over top shelf.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed tomatoes. Operator reorganized storing eggs to the bottom shelf of cooler.
Handwash sink not accessible for employee use at all times. Hand wash sink at front counter,blocked by trash can. Operator removed trash can. Hand sink is accessible.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer bucket reading less than 10 ppm. Operator remade wiping cloth chlorine sanitizer solution to 100ppm.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Operator elevated
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in sir Lawrence cooler. Operator reorganized
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. Asber cooler, chees (47F - Cold Holding); milk (56F- cold holding); cooked beef (46F - Cold Holding); sweet plantain (47F - Cold Holding). Per operator items left in unit longer than 4 hours. See stop sale. 2. Flip top cooler under unit. Under unit; ham (50F-Cold holding.); raw pork (56F - Cold Holding). Per operator items held longer than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Asber cooler, chees (47F - Cold Holding); milk (56F- cold holding); cooked beef (46F - Cold Holding); sweet plantain (47F - Cold Holding). Per operator items left in unit longer than 4 hours. See stop sale. 2. Flip top cooler under unit. Under unit; ham (50F-Cold holding.); raw pork (56F - Cold Holding). Per operator items held longer than 4 hours. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator provided hand out
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler. At 1:30pm sliced tomatoes 52F ambient cooling for 30min to 52F at 2:00pm. At this rate proper cooling to 41F in four hours will not occur. Oberved unit holding warm temperatures. Operator placed items on ice to properly cool
Handwash sink used for purposes other than handwashing. Food equipment stored in kitchen hand sink. Operator removed
Floor area(s) covered with standing water. Standing water on floor at cookline operator began cleaning
Wiping cloth sanitizing solution stored on the floor. Operator elevated
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. In storage area glassfront reach in cooler, containers raw shell eggs over cases of tomatoes and limes. Employee moved eggs to reach in cooler in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In storage area glassfront reach in cooler, containers raw shell eggs above containers of cut raw pork. Employee moved eggs to kitchen reach in cooler. 2) In service area reach in cooler, bag of raw chicken above tubes of raw ground beef and whole muscle beef. Employee moved chicken to bottom opposite side with rest of raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) kitchen fliptop LOWER - cooked corn (56F - Cold Holding); cut raw bacon (51F - Cold Holding); raw burgers (52F - Cold Holding). Per date marks all items prepared more than 24 hrs. See stop sale. 2) In service area GLASSFRONT - shredded cheddar (46F-Cold Holding); grated cheese (45F-Cold Holding); raw diced pork (50F - Cold Holding). Per date marks and employee, items in unit more than 24 hrs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In DINING ROOM and SERVICE AREA under no time or temperature control, fresh bottled garlic mayo (72-81F - Cold Holding). Per employee bottles not prepared today and out of cooler just over 1 hr. Employee moved bottles to reach in cooler to rechill. 2) LOWER - cooked corn (56F - Cold Holding); cut raw bacon (51F - Cold Holding); raw burgers (52F - Cold Holding). Per date marks all items prepared more than 24 hrs. See stop sale. 3) In service area GLASSFRONT - shredded cheddar (46F-Cold Holding); grated cheese (45F-Cold Holding); raw diced pork (50F - Cold Holding). Per date marks and employee, items in unit more than 24 hrs. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen FLIPTOP UPPER - cole claw (45F - Ambient Cooling since 9:00am). Employee moved to reach in cooler to rapid chill.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen FLIPTOP UPPER - cut ham (50F - Ambient Cooling since 11:30am). Employee moved both to reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Employee remade to proper 100ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in interior of ice machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in contact with ice.
Reach-in cooler shelves with rust that has pitted the surface. Glassfront cooler in side storage area has rusted shelves.
Feb 9, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite cookline, bottled fresh garlic mayo sauce (75F - Cold Holding) under no time or temperature control. Per employee, made day before and bottle on table less than 2 hrs. Bottle moved back to reach in cooler to chill and cold hold.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cheese and various sauces in Asbet refrigerator. Operator relocate shell eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed operator eating food with gloves and then touch ready to eat foods without changing gloves. Educate employee. Employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed heavy cream in asbet refrigerator cold held at 45 degrees Fahrenheit. Per operator, milk place in unit approximately 2 hours prior to the inspection. Operator operator transfer item to freezer for quick chill.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener and blade.
Handwash sink used for purposes other than handwashing. -Observed handwash sink at wait station used as dump sink, evidence by large food residue and used straws found inside.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished paper towels.
Equipment or utensils not designed or constructed in a durable manner. -Observed splash guard needed between handwash sink and refrigerator at wait station.
Food stored in a location that is exposed to splash/dust. -Observed containers with various dressing stored next to handwash sink could lead to cross contamination.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between 3 compartment sink and wall. Operator removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup on can opener holster.
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.