SABOR MARACUCHO
6820 14TH ST W, Bradenton FL 34207 · 9415367174
Last inspected Apr 8, 2026 · 11 visits since September 2023
FEB 24
AUG 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in upright reach in cooler beef stew (53F - Cooling). Educated Person in charge on cooling procedures and printed a copy of the handout. Person in charge voluntarily discard.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024017518 | Feb 9, 2024 | Jul 1, 2024 | $400 |
| 7--2023063034 | Sep 20, 2023 | Dec 18, 2023 | $200 |
Inspection history
11 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in upright reach in cooler beef stew (53F - Cooling). Educated Person in charge on cooling procedures and printed a copy of the handout. Person in charge voluntarily discard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in upright reach in cooler beef stew (53F - Cooling). Educated Person in charge on cooling procedures and printed a copy of the handout. Person in charge voluntarily discard.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.observed in reach in cooler cooked beef date marked 3/3/26. person in charge stated that it was frozen on that date. Educated person in charge on date marketing when being pulled from the freezer. Person in charge stated it was placed in the reaching cooler on April 7, 2026 and date marked accordingly.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees by 3 compartment sink
Nov 3, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.observed employee came back from break and put clean gloves on and failed to wash hands before putting on gloves. Please note observed in main kitchen area handwashing sink drain not draining and has standing water. Person in charge stated not working. The only other handwashing sink is through a closed door approximately 75 feet away in the dish room area.
Raw animal food stored over/not properly separated from ready-to-eat food.observed in upright reach in cooler raw beef over cut lettuce and cheese.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw beef.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler potato salad (68F - Cold Holding); cut lettuce (60F - Cold Holding); raw shell eggs (59F - Cold Holding); cut plantains (61F - Cold Holding); garlic in oil (63F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discarded all product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler potato salad (68F - Cold Holding); cut lettuce (60F - Cold Holding); raw shell eggs (59F - Cold Holding); cut plantains (61F - Cold Holding); garlic in oil (63F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discarded all product.
Food-contact surface soiled with food debris, mold-like substance or slime.observed on reach in cooler cutting boards soiled with black mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing.observed in main kitchen area handwashing sink used to thaw raw beef.
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.printed a copy and employees currently working read and signed agreement.
No soap provided at handwash sink.
Current Hotel and Restaurant license not displayed.
Food stored on floor. observed in front kitchen area, canned soda stored on floor. Person in charge removed from floor.
No copy of latest inspection report available.
Plumbing system in disrepair.observed in main kitchen area handwashing sink drain standing water.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. observed in main kitchen area handwashing sink drain not draining and has standing water. Person in charge stated not working. The only other handwashing sink is through a closed door approximately 75 feet away in the dish room area.
Time/temperature control for safety food thawed in an improper manner.observed raw beef thawing in handwashing sink no running water. Person in charge placed meat in reach in cooler to thaw.
Oct 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.observed employee came back from break and put clean gloves on and failed to wash hands before putting on gloves. Please note observed in main kitchen area handwashing sink drain not draining and has standing water. Person in charge stated not working. The only other handwashing sink is through a closed door approximately 75 feet away in the dish room area.
Raw animal food stored over/not properly separated from ready-to-eat food.observed in upright reach in cooler raw beef over cut lettuce and cheese.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw beef.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler potato salad (68F - Cold Holding); cut lettuce (60F - Cold Holding); raw shell eggs (59F - Cold Holding); cut plantains (61F - Cold Holding); garlic in oil (63F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discarded all product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler potato salad (68F - Cold Holding); cut lettuce (60F - Cold Holding); raw shell eggs (59F - Cold Holding); cut plantains (61F - Cold Holding); garlic in oil (63F - Cold Holding). Educated Person in charge on cold food storage. Person in charge voluntarily discarded all product.
Food-contact surface soiled with food debris, mold-like substance or slime.observed on reach in cooler cutting boards soiled with black mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing.observed in main kitchen area handwashing sink used to thaw raw beef.
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.printed a copy and employees currently working read and signed agreement.
No soap provided at handwash sink.
Current Hotel and Restaurant license not displayed.
Food stored on floor. observed in front kitchen area, canned soda stored on floor. Person in charge removed from floor.
No copy of latest inspection report available.
Plumbing system in disrepair.observed in main kitchen area handwashing sink drain standing water.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. observed in main kitchen area handwashing sink drain not draining and has standing water. Person in charge stated not working. The only other handwashing sink is through a closed door approximately 75 feet away in the dish room area.
Time/temperature control for safety food thawed in an improper manner.observed raw beef thawing in handwashing sink no running water. Person in charge placed meat in reach in cooler to thaw.
Jan 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler on cooks line raw ground beef over cooked chicken and pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw ground beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area on reach in cooler cutting board stained Person in charge cleaned cutting board.
Employee with no hair restraint while engaging in food preparation in main kitchen area. Employee put on hat and washed hands.
In-use tongs stored on oven door handle between uses. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.
Unwrapped single-service utensils not presented so that only the handles are touched. Person in charge inverted
Nov 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Observed: 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/ Priority: High Priority
Observed: Backflow device not located for convenient service or maintenance access on mop sink split faucet. Priority: Basic
Observed: Utility lines are unnecessarily exposed in main kitchen area. Priority: Basic
Oct 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Observed: 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/ Priority: High Priority
Observed: Backflow device not located for convenient service or maintenance access on mop sink split faucet. Priority: Basic
Observed: Utility lines are unnecessarily exposed in main kitchen area. Priority: Basic
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Observed: 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/ Priority: High Priority
Observed: Backflow device not located for convenient service or maintenance access on mop sink split faucet. Priority: Basic
Observed: Fryer oil stored on floor in back kitchen area. Person in charge removed from floor. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area hood filters soiled with grease. Priority: Basic
Observed: Open dumpster lid on West end of parking area. Person in charge closed lid. Priority: Basic
Observed: Utility lines are unnecessarily exposed in main kitchen area. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry in back kitchen area. Person in charge inverted mop Priority: Basic
Feb 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in back kitchen area Reach in cooler raw Bacon over ketchup and cut lettuce. Educated Person in charge and emailed and printed Person in charge a copy in Spanish and English safe refrigerator storage. Person in charge removed raw Bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler in front service area Milk (50F - Cold Holding); Sour Cream (48F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated both products were there overnight. Person in charge voluntarily discarded products.
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. Educated Person in charge and printed a copy. All employees present read and filled out form.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryers hood filters soiled with grease. Observed in multiple Reach in coolers and Reach in freezers gaskets soiled throughout main kitchen area with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed in back kitchen area Dishwasher (Chlorine 000ppm) Person in charge setup 3 compartment sink and called for repair on dish machine.
Employee washed hands with no soap. Observed in main kitchen area employee washed hand and failed to use soap. Educated Person in charge on Handwashing procedures and emailed Person in charge the handout. Employee filled soap dispenser and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler next to grill in main kitchen area raw pork over multiple condiment containers and washed produce. Educated Person in charge on safe refrigerator storage and emailed Person in charge the Handout. Person in charge removed the raw pork. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee eating in main kitchen area with gloves. Employee grabbed a clean plate to plate up food and failed to change soiled gloves and wash hands. Educated Person in charge on glove use and Handwashing. Employee placed soiled dish in dishwasher area, removed soiled gloves.washed hands and put on clean gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area slicer soiled with dried food particles. Person in charge stated it was not used today. Person in charge washed and sanitized slicer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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 soap provided at handwash sink in main kitchen area. Person in charge filled soap dispenser.
Employee eating while preparing food. Observed in main kitchen area employee eating food with gloves on. Employee grabbed a clean plate to plate up food and failed to change soiled gloves and wash hands. Educated Person in charge on glove use,Handwashing and eating while preparing food. Employee placed soiled dish in dishwasher area, removed soiled gloves.washed hands and put on clean gloves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryers hood filters soiled with grease. Observed in multiple Reach in coolers and Reach in freezers gaskets soiled throughout main kitchen area with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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.