El Sabrocito Corporation
Last inspected: Aug 11, 2025
95
Score
Across the available record, El Sabrocito Corporation has six inspections on file, the first dated 2022. The latest inspection on file is from Aug 11, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
The city-wide average for Miami sits at 74, putting El Sabrocito Corporation on the better side of that line. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 11, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand wash sink located across the cook line.
31B-04-4
95
Apr 3, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Nov 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer located in the storage area. **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
14-36-5
95
Sep 29, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (46F - Cold Holding); cheese (45F - Cold Holding); cooked chicken (47F - Cold Holding), as per cook the walk in cooler door was kept opened for to time. Cook closed the walk in cooler door for a rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler located in the storage area observed raw pork, raw beef stored in plastic garbage bags and in thank you bags. **Warning**
14-31-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing coffee maker parts in the hand sink located in the front counter. **Warning**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. **Warning**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, soft cheese held in cooler for over 24 hours not date marked. **Warning**
02C-02-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Both oven in the kitchen door handle soiled. **Warning**
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer located in the storage area. **Warning**
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located next to the oven in the kitchen. **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Tin foil torn in the walk in cooler shelves. **Warning**
14-20-4
33
Feb 22, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cheese (50 F - Cold Holding); ham (52F - Cold Holding); raw ribs (53F - Cold Holding); roasted chicken (52F - Cold Holding), as per cook for less than 4 hours, cook stated that fridge was maintaining proper temperature in the morning and that he had the walk in cooler opened for a some time. Instructed employee to maintain walk in cooler door closed until the fridge reached the proper cold holding temperature. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. Observed raw chicken over Turkey bacon, ribs not all packaged. **Warning**
08A-17-6
Intermediate - Nonfood-grade basting brush used in food. Used to spread oil on the liners used on top of the trays to place bread. **Warning**
14-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed a ceramic bowl with no handle used to scoop sugar in a container under the preparation table located in the kitchen. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handle soiled. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the preparation area. **Warning**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage in the preparation area. **Warning**
36-32-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knifes stored under a machine located in the preparation area. **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled, microwave located on a shelf above the reach in cooler in the kitchen. **Warning**
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer located in the preparation area, insulation exposed on the door. **Warning**
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the preparation area. **Warning**
38-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed reach in freezer interior with old food accumulation, RIF located in the preparation area. **Warning**
22-16-4
Basic - Uncleanable knife block in use to store knives. **Warning**
14-55-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on preparation table. **Warning**
21-09-4
39
Jul 8, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at front counter observed ham and cheese empanadas (122F - Hot Holding); chicken empanadas (123F - Hot Holding). At front counter in the steam table observed cooked yuca with pork chunks (102 F - Hot Holding); cooked sweet plantains (103F - Hot Holding). As per employee held out of temp for less than 4 hours, employee reheating the food. **Corrective Action Taken** - From follow-up inspection 2022-07-08: During the callback inspection in the hot holding unit located at front counter, observed stuffed potatoes (116F - Hot Holding), Chicken empanadas (117F - Hot Holding). Manager stated that food was there for less than 1 hour, employee reheating food. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3CS chlorine sanitizer approximately 200+ppm. Explained to employee how to properly set up ware washing station and sanitizer solution. **Corrective Action Taken** - From follow-up inspection 2022-07-08: During the callback inspection 3 compartment sink was not set up. **Time Extended**
41-18-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at the cafeteria area front counter. - From follow-up inspection 2022-07-08: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Reach in cooler located at front counter door handle in disrepair. - From follow-up inspection 2022-07-08: **Time Extended**
14-01-5
67
Frequently Asked Questions
When was El Sabrocito Corporation last inspected?
The most recent health inspection at El Sabrocito Corporation on file is from Aug 11, 2025. The public record contains six inspections in total.
What is the most common violation at El Sabrocito Corporation?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at El Sabrocito Corporation.
How does El Sabrocito Corporation compare to other restaurants in Miami?
El Sabrocito Corporation most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has El Sabrocito Corporation's inspection record improved over time?
Yes. Recent inspections at El Sabrocito Corporation have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at El Sabrocito Corporation means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Sabrocito Corporation inspected?
Based on the inspection history on file, El Sabrocito Corporation is inspected around two times per year on average.
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