SABOR CARIBENO RESTAURANT
6746 W FLAGLER ST, Miami FL 33144 · 305.400.8880
Last inspected Feb 12, 2026 · 6 visits since November 2023
NOV 23
OCT 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on prep table, as per chef eggs were there for service; less than 4 hours prior to inspection. Chef moved eggs to walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015047330 | Oct 20, 2015 | Mar 28, 2016 | $200 |
Inspection history
6 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over broccoli and cilantro in 3 doors reach in cooler. During the inspection employee removed items and placed them correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Observed spinach empanadas (87F - Hot Holding); cheese tequeños (87F - Hot Holding)stored in hot holding unit, located at front counter. As per employee food was prepared 2 hours before the inspection. Employees take food to the kitchen and put them in oven for reheating
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 2 findings ▾
Food stored on floor. Observed 2 plastic containers with cooking oil stored on the floor at cooking line.
Reach-in frezzer interior has accumulation of soil residues.
Sep 2, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed bag of sugar stored on the floor, located at front counter. During the inspection employee removed it.
Ice buildup in reach-in freezer, located at back kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep table.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.
No soap provided at handwash sink.
Non-pitting surface rust on food-contact equipment. Observed surface rust under prep tables where pots and dry food are stored.
Spray bottle containing toxic substance not labeled. Observed spray bottle with no label in three compartment sink.
Cleaned and sanitized equipment or utensils not properly stored. Observed pots on floor under and next to three compartment sink.
Equipment in poor repair. Observed equipment for cold holding in poor repair not in use; stored in back of kitchen.
Food stored on floor. Observed food on floor near stove; containers of oil. Observed cases of beer on floor in walk in cooler.
Missing drain plug at dumpster. Observed at dumpster no plug.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed underneath grill and on top of stove soiled with grease.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.
Walk-in interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with crumbs.
Oct 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front bar :pan de bono (100F - Hot Holding); croquettes (100F - Hot Holding) As per operator, pastries have been in warmer less than 4 hours prior to inspection, operator increased temperature on warmer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan made in house not labeled with date. Operator marked with date, food was made 2 days prior to inspection.
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority2 Intermediate11 Basic
Show 20 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed frozen raw meat stored in plastic bags to go.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked food. Chef reversed order.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on prep table, as per chef eggs were there for service; less than 4 hours prior to inspection. Chef moved eggs to walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temperature of 55F, the following foods stored in walk in more than 4 hours as per operator: cooked pork (60/58F - Cold Holding); white rice (55/56F - Cold Holding); raw beef (55/54F - Cold Holding); Swiss cheese (55F - Cold Holding); beef tail (56/57F - Cold Holding); Fish (53/54F - Cold Holding); soup (57/56F - Cold Holding); butter (55/54F - Cold Holding) queso blanco (46/47F - Cold Holding); salami (50/49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler stored more than 4 hours as per operator, cooked pork (60/58F - Cold Holding); white rice (55/56F - Cold Holding); raw beef (55/54F - Cold Holding); Swiss cheese (55F - Cold Holding); beef tail (56/57F - Cold Holding); Fish (53/54F - Cold Holding); soup (57/56F - Cold Holding); butter (55/54F - Cold Holding); queso blanco (46/47F - Cold Holding); salami (50/49F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front bar :pan de bono (100F - Hot Holding); croquettes (100F - Hot Holding) As per operator, pastries have been in warmer less than 4 hours prior to inspection, operator increased temperature on warmer.
Toxic substance/chemical improperly stored. Observed chemicals stored on kitchen floor underneath prep table.
Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen area used for storage with sheet tray inside.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan made in house not labeled with date. Operator marked with date, food was made 2 days prior to inspection.
Cleaned and sanitized equipment or utensils not properly stored.
Cloth used as a food-contact surface. Observed cloth used to wipe off knives
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 55F. Operator said they would call company to come in and fix. Operator moved food items that could be saved to triple door reach in cooler next to kitchen entrance.
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area
Food stored on floor.
Ice scoop handle in contact with ice. Observed in ice machine scoop not inverted, operator fixed on site.
No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple coolers without ambient thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping towel on prep table not stored properly. Chef moved towel to sanitizer bucket.
Nov 29, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Ceiling tile missing. Bar area: observed employee removing and replacing tiles during the inspection.
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.