SABOR COLOMBIANO BAKERY
25001 SW 127TH AVE # 101, Princeton FL 33032 · 786 277 2485
Last inspected Aug 25, 2026 · 9 visits since August 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B 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. Observed raw chicken stored above raw pork in standing unit by kitchen door entrance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm). Operator added chlorine, retest Triple Sink (Chlorine 100ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over butter inside reach in cooler at prep area. Operator properly rearranged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside display warmer blood sausage (129F - Hot Holding); rice (129F - Hot Holding). As per operator for less than 4 hrs. Operator placed inside over for reheating.
Cardboard used to line nonfood-contact shelves.
Show the remaining 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on shelves over prep table across cook line. Operator removed the bottle.
Ice buildup in reach-in freezer next to cook line.
Mar 5, 2026Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak in standing unit at kitchen area, operator stored properly during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table at kitchen area, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding) in standing unit at kitchen area, as per operator less than 30 minutes, employee moved to reach in freezer for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (127F - Hot Holding) at front counter, as per operator less than 2 hours. Operator proceeded to reheat food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef not date marked inside standing unit at kitchen area, as per operator over 24 hours. Operator dated food during inspection.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray can under 3 compartment sink at kitchen area. Operator removed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above soft white cheese in standing unit by dry storage area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in standing unit by kitchen door entrance.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (129F - Hot Holding); blood sausage (114F - Hot Holding); cooked pork belly (108F - Hot Holding); ham croquettes (118F - Hot Holding) at front counter, as per operator less than 2 hours. Operator increased temperature on hot holding unit.
Wet mop not stored in a manner to allow the mop to dry.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (49F - Cold Holding) on reach in cooler at kitchen area. As per employee food container was on preparation table approximately 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (125F - Hot Holding); cooked pork (126F - Hot Holding) at front counter, as per employee approximately 2 hours, employee increased temperature during inspection.
Cutting board has cut marks and is no longer cleanable. Observe white cutting board at kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe on preparation table at kitchen area.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate8 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm). Operator added more chlorine final solution 100ppm.
Nonfood-grade containers used for food storage - direct contact with food. Observed tripe stored in a nonfood grade plastic bag in the standing reach in cooler next to three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over homemade sauce containers in the standing reach in cooler across from the preparation table in kitchen area. Operator stored properly. Also observed raw eggs over cheese in standing reach in cooler near the back exit Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (47F - Cold Holding); ham (47F - Cold Holding) in the white reach in cooler in the kitchen area. As per operator from the previous day. Operator discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); ham (47F - Cold Holding) in the white reach in cooler in the kitchen area. As per operator from the previous day. Operator discarded the items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice and beans (112F - Hot Holding); cooked sausage (114F - Hot Holding) at the front counter. As per operator for less than 3 hours. Operator began reheating the items.
Cardboard used to line food-contact shelves. Observed soiled cardboard on the shelf of the prep station next to the stove in the kitchen area.
Ceiling tile missing. Observed missing ceiling tile in dry storage area.
Interior of oven has accumulation of black substance/grease/food debris.
Missing drain plug at dumpster.
Old labels stuck to food containers after cleaning. Observed old labels on containers in the standing reach in cooler next to the back exit door.
Open dumpster lid.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on preparation counter in kitchen area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm). Operator added chlorine to the solution. Final solution 50 ppm.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pastries in reach in cooler at kitchen area, Manager stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (125F - Hot Holding); morcilla (125F - Hot Holding) at front counter, as per Manager less than 3 hours, Manager proceeded to reheat food.
Bowl or other container with no handle used to dispense food. Observed in flour and sugar containers at kitchen area, Manager removed.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored above arepas in reach in cooler at kitchen area. Employee rearranged properly during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (126F - Hot Holding); morcilla (129F - Hot Holding); empanadas (131F - Hot Holding) at the front counter. As per employee less than 2 hours. Employee reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked during inspection.
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 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. Provided form during inspection.
Nonfood-grade basting brush used in food. Observed next to coffee machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared sauces not date marked. Also rice pudding at the front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in shelve at kitchen area. Employee removed during inspection.
Food stored on floor. Observed cooking oil container stored on floor at the back of the kitchen, employee rearranged properly during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cornstarch container, employee rearranged properly during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at front counter.
Working containers of food removed from original container not identified by common name. Observed sugar and oil container not identified.
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.