SANGO RESTAURANT
9485 SW 160 ST, Miami FL 33157 · (305)252-0279
Last inspected Apr 6, 2026 · 9 visits since October 2023
DEC 24
MAR 25
JUN 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Equipment in poor repair. Observed walk in freezer door gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Water leaking from pipe and/or faucet/handle. Observed a water leaking under the hand wash sink at the kitchen.
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. raw shell eggs stored above green onions inside the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (46 F - Cold Holding)inside the reach in cooler. As per manager cooked chicken was cooked yesterday. Food has been out of temperature control for more than 4 hour. Stop sale was issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (51 F - Cold Holding); shrimp (51 F - Cold Holding); cooked chicken (46 F - Cold Holding); chicken (46 F - Cold Holding). As per manager all food was placed this morning around 11:30 AM except the cooked chicken it was cooked last night and Food has been out of temperature control for more than 4 hour. Stop sale was issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cabbage sauce (110 F - Hot Holding)on top of the stove. As per manager food was cooked at 1:00 PM. They placed food inside the walk in cooler.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed juices packaged in the establishment without warning label neither with minimum label information requested by law.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food inside the walk in cooler not date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Robert Williams expired on 6/30/25.
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 refrigerator is not working properly.
Cutting board has cut marks and is no longer cleanable. Observed a brown cutting board no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Observed water bottle and beverages not properly identified and segregated from food to be served to the public inside the walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table by the microwave.
Equipment in poor repair. Observed walk in freezer door gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
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. Observed juices packaged at the establishment without la.
No conspicuously located ambient air temperature thermometer in holding unit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened drink stored above food in the walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed a water leaking under the hand wash sink at the kitchen.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above green onions inside the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (56 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday around 12:00 Noon. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (56 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday around 12:00 Noon. Stop sale was issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food cooked over 24 hours not date marked inside the walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile around kitchen and preparation area that smooth and easily cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed next to the can opener in the kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table by the microwave.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed a plastic container with potatoes stored on the floor of the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED NOODLES (57F - Cooling) at walk in cooler, as per operator more than six hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED NOODLES (57F - Cooling) at walk in cooler, as per operator more than six hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at preparation area soiled.
Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusted.
Buildup of food debris/soil residue on equipment door handles. Observed handle at walk in freezer soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile around kitchen and preparation area that smooth and easily cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves at kitchen area soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in double door cooler at prep area soiled with food debris.
Stored food not covered. Observed at walk in cooler raw chicken and potatoes not covered. Operator placed lid on items during inspection.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under handwashing sink next to cook line.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice cooker soiled at preparation area.
Handwash sink used for purposes other than handwashing. Observed a container in handwashing sink next to cook line at kitchen area. Operator removed item from sink.
Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles through kitchen not smooth and easily cleaned.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area ceiling tiles with water damage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at dry storage area soiled with food debris.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (49F - Cold Holding), at walk in cooler. As per operator food was prepared 2 day before the inspection. Employee discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (49F - Cold Holding), at walk in cooler. As per operator food was prepared 2 day before the inspection. Employee discarded food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked fish sauce held for more than 24 hours with no date marked at walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed standing reach in cooler not working, located at front counter, no tcs food store inside.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation table in the kitchen observed sliced coleslaw salad (60 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored Inside the oven at cook line observed cooked chicken (102 F - Hot Holding); cooked pork (99 F - Hot Holding), as per chef for less than 2 hours, employee reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled, stored on the preparation table in the cook line, observed can opener blade soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located next to the three compartment sink.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); beef empanadas (110F - Hot Holding), as per cook for less than 3 hours, employee reheating empanadas.
Whole meat roast hot held at less than 130 degrees Fahrenheit. In the oven observed roasted pork (112F - Hot Holding), as per manager for less than 1 hour, employee reheating the pork.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler Observed gravy (50F - Cooling), as per manager cooling since the night before. Operator discarded food on site.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In the walk in cooler Observed gravy (50F - Cooling), as per manager cooling since the night before. Operator discarded food on site.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over cooked broccoli in the reach in freezer located in the preparation table.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); beef empanadas (110F - Hot Holding), as per cook for less than 3 hours, employee reheating empanadas.
Whole meat roast hot held at less than 130 degrees Fahrenheit. In the oven observed roasted pork (112F - Hot Holding), as per manager for less than 1 hour, employee reheating the pork.
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training expired on 05/10/2023.
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 grease buildup on the food storage shelves located next to the hand sink in the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of the preparation tables interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed walk in freezer fan pipes leaking.
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.