SABAL TAVERN
2600 DEL WEBB BLVD, St. Cloud FL 34771 · 407.661.4774
Last inspected Mar 18, 2026 · 8 visits since November 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat strips for three compartment sink and wiping cloth sanitizer
Light not functioning. One in hood over cookline
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator moved
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 3 findings ▾
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
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator moved
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
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
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer at bar unlabeled Operator labeled
In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator moved
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No soap provided at handwash sink. No soap at hand washing sink at bar
Spray bottle containing toxic substance not labeled. Sanitizer in clear spray bottle at bar with no label
In-use tongs stored on equipment door handle between uses. On cooks line
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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
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
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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
Cutting board has cut marks and is no longer cleanable. White cutting boards on make table at cooks line
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
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat lettuce
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.