SABLE & SOL CAFE
5411 BEAUMONT CENTER BLVD STE #705, Tampa FL 33634 · 3129259945
Last inspected Aug 12, 2026 · 7 visits since March 2024
NOV 24
MAR 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese in reach in cooler next to cash register Temped at 46f item was in cooler overnight, operator removed item, stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up paper on kitchen floor with gloved hands then handled a piece of cut bread on front service reach in cooler. Discussed proper handwashing with employee.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia tested at 0 PPM. Employee readjusted sanitizer to 150 PPM at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up paper on kitchen floor with gloved hands then handled a piece of cut bread on front service reach in cooler. Discussed proper handwashing with employee. Employee discarded soiled gloves, washed hand and wore new, clean gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee picked up paper on kitchen floor with gloved hands then handled a piece of cut bread on front service reach in cooler.
Show the remaining 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Missing date for milk, oat milk, heavy cream, and pasteurized liquid eggs inside front service reach in cooler. Employee added a date to all opened products at time of inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Torrye Wells on June 2026.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salad, granola, and fruit parfait in dining room reach in cooler are missing labeling information: identity, name and address. Operator began printing labels for all self service products at time of inspection.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on service line reaching cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on service line reach in cooler.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked white rice 53°F at 10:30 AM in front line reaching cooler stored inside reach in cooler overnight. Cooked yellow rice 48°F in front line reaching cooler stored inside reach in cooler overnight Butter 53°F at 10:30 AM in front line reaching cooler stored inside reach in cooler overnight. Sliced Swiss cheese 51°F at 10:30 AM in front line reaching cooler stored inside reach in cooler overnight. Garbanzo beans 50°F at 10:43 AM in front line reaching cooler stored inside reach in cooler overnight. Pork seasoning with garlic and oil 48°F at 10:53 AM in front line reaching cooler stored inside reach in cooler overnight at 10:53 AM. Sliced American cheese 49°F at 10:53 AM in front line reaching cooler stored inside reach in cooler overnight. Multiple sliced cheeses: sliced pepper jack cheese; sliced Gouda; and sliced cheddar cheese at 54°F at 11:01 AM in front line reaching cooler stored inside reach in cooler overnight at 11:01 AM. Cooked pork 48°F at 11:01 AM in front line reaching cooler stored inside reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice 53°F at 10:30 AM in front line reaching cooler stored inside reach in cooler overnight. Cooked yellow rice 48°F in front line reaching cooler stored inside reach in cooler overnight Butter 53°F at 10:30 AM in front line reaching cooler stored inside reach in cooler overnight. Sliced Swiss cheese 51°F at 10:30 AM in front line reaching cooler stored inside reach in cooler overnight. Garbanzo beans 50°F at 10:43 AM in front line reaching cooler stored inside reach in cooler overnight. Pork seasoning with garlic and oil 48°F at 10:53 AM in front line reaching cooler stored inside reach in cooler overnight at 10:53 AM. Sliced American cheese 49°F at 10:53 AM in front line reaching cooler stored inside reach in cooler overnight. Multiple sliced cheeses: sliced pepper jack cheese; sliced Gouda; and sliced cheddar cheese at 54°F at 11:01 AM in front line reaching cooler stored inside reach in cooler overnight at 11:01 AM. Cooked pork 48°F at 11:01 AM in front line reaching cooler stored inside reach in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on service line reaching cooler.
Handwash sink used for purposes other than handwashing. Front service hand washing sink used for rinsing out an espresso machine equipment. Discussed with employee handwashing sink is for hand washing only.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items inside front service reach, and cooler not dated.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on service line reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal laptop and cell phone stored on top of service line reach in cooler. Operator removed all items at time of inspection.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan missing information on establishment address and date of packaging label for customer self. Located at front service reach in cooler.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese in reach in cooler next to cash register Temped at 46f item was in cooler overnight, operator removed item, stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese in reach in cooler next to cash register Temped at 46f item was in cooler overnight, operator removed item, stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front hot holding station next to ordering kiosk awesome sauce made with pork jus (100F - Hot Holding) operator reheated sauce to 180f
Toxic substance/chemical improperly stored. Observed spay bottle of degreaser hanging on food storage rack next to oven. Operator moved item.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards. Accumulation of lime like substance in the interior of the ice machine/bin. Spoke with operator they said they will clean it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yellow rice in cooler next to ice machine not date marked held more than 24 hours. Operator date marked item, empanadas prepped on site and frozen not date marked, whole milk not date marked after opening.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on reach in cooler next to cash register, discussed with operator the importance of smooth surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Laptop computer and cell phone on prep table in kitchen across from flattop grill, operator moved items to appropriate location.
Food stored on floor. Observed fryer oil stored on floor in kitchen next to oven, operator raised items off the floor.
Old labels stuck to food containers after cleaning. Above three compartment sink.
Reuse of single-service or single-use articles. Observed vegan beef stored in single use plastic container, operator moved item to appropriate container.
Soiled dry wiping cloth in use. Observed soiled dry towels on cutting board attached to reach in cooler next to cash register Temped, operator removed towels from cutting board.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce in reach in cooler next to cash register. Observed unwashed produce above ready to eat items in refrigerator, Operator moved items.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Clean linens stored on floor. Blue microfiber towels stored on floor next to mop sink. Employee placed on shelf.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table. Employee removed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan for self-service missing name and address.
Objectionable odors in bathroom or other areas of the establishment. Observed near 3-compartment sink.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Packaged deli turkey meat stored on top of the raw bacon in reach-in cooler under grill at cook line. Operator rearranged items to prevent cross contamination at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced Swiss cheese 45 F and sliced ham 45 F stored in cold well at front service counter. Operator moved items to reach-in freezer for rapid cooling. Re temp: sliced Swiss cheese 44 F, sliced ham 44 F.
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. Emailed education packet with Big 6 poster
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink in women bathroom and men bathroom, temped 75F in men's and 82F in women's. Shared restrooms with the business building.
Dead roaches on premises. 1 dead roach on floor by large reach-in freezer. 1 dead lizard on floor by large reach-in freezer. Operator cleaned and sanitized the area.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler
Employee with no hair restraint while engaging in food preparation. Employees put on hair nets at time of inspection.
In-use tongs stored on equipment door handle between uses. Oven
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flans missing information on label at "Grub n Go" cooler in dining room address and date
Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped straws stored at customer self service counter. Operator moved behind counter.
Mar 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.