Puro Sazon Latino
Last inspected: Mar 10, 2026
19
Score
Public records show six inspections at Puro Sazon Latino stretching back to 2022. The latest inspection on file is from Mar 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around 13 violations to closer to 18 violations.
The most common issue across all inspections has been “exterior door has a gap at the threshold that opens”, showing up four times.
Puro Sazon Latino's latest score of 19 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
1
Critical latest
6
Major latest
18
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 6 major violations. 18 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (48F - Cold Holding) at prep table near kitchen entrance. As per manager for less than 3 hours. Manager place product in reach in cooler. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has cut marks. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed front counter handwash sink block by trash can. Observed handwash near triple block with clean dishes shelves. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handwash sink used to store soiled utensils. Coach manager. Observed handwash sink near triple sink used to stored clean equipments. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. **Repeat Violation** **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Maria Perez Working for over 2 year. **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk opened for more than 2 days not date marked. **Warning**
02C-03-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen. **Warning**
36-37-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at kitchen entrance near handwash sink working metal containers ready to eat food exposed to splash. **Warning**
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans not inverted at shelves near exit door. **Repeat Violation** **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee monster stored at predation table near cook line. **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans not properly air-dried at shelves near exit door. **Repeat Violation** **Warning**
24-08-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment using wood cutting board as a food contact surface. **Warning**
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. Observed gallon of oil stored on floor near triple sink. Coach manager. Observed handwash bag of rice and potatoes stored on floor at dry storage area. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance. **Repeat Violation** **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster via email. **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across stoves. **Repeat Violation** **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwash sink at kitchen entrance. **Warning**
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table near cook line. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt at cook line. **Repeat Violation** **Warning**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink across front counter **Repeat Violation** **Warning**
31B-04-4
19
Oct 28, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since October 1, 2025. **Warning**
50-17-3
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Triple Sink (Chlorine 0ppm). Employee reset Triple Sink (Chlorine 100ppm). **Warning**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment utilizes chlorine sanitizer and no chlorine test kits. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria Perez Working for over 1 year. **Warning**
53B-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelves rusted behind entrance door. **Warning**
22-31-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at 83 degrees Fahrenheit at handwash sink across the front counter steam table. **Repeat Violation** **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin has accumulation of black substance. **Warning**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pans not stored inverted at shelves near exit door. **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans not properly air-dried at shelves near exit door. **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door. **Warning**
35B-01-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink across front counter steam table. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed reach in cooler gaskets across stoves.**Repeat Violation** **Repeat Violation** **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour at prep table not identified by common name. Employee labeled container. **Corrected On-Site** **Warning**
02D-01-5
30
Nov 4, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in cooler.
08A-20-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at front counter.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as scoop in rice container.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 1 ceiling tile in disrepair near three compartment sink.
36-32-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored near handwash sink without splash guard.
24-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle stored on preparation table in kitchen.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on preparation table in kitchen.
40-06-5
Basic - Equipment in poor repair. Observed ric gaskets torn across from stove
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exit door leading to the outside.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under wooden cutting board in kitchen.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter and hand wash sink in kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled across from stove.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed pots and utensils not inverted near three compartment sink.
25-06-4
43
Apr 9, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
67
Nov 21, 2023
Routine - Food
5 critical violations. 7 major violations. 14 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic with oil stored at the preparation table @ 79° F. As per employee less than 2 hours. Employee placed garlic inside the reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed establishment was using non chlorine bleach. Operator went to to buy regular bleach. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.observed license expired 10/23. **Warning**
50-17-3
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 pork and beef stored above seafood mix inside the reach in freezer. **Repeat Violation** **Warning**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a box of shell eggs stored at ambient temperature at 75° F. As per operator for less than 3 hours. Operator placed raw shell eggs inside the reach in cooler. **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all cooked foods inside the reach in cooler not date marked. Operator was advised to date mark food. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine's drain line draining into hand wash sink at the front counter. **Repeat Violation** **Warning**
31A-10-4
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. Form was provided. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed ServSafe certification expired 10/13/2023. **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. Observed Alejandro P. Rachel Esteban . As per operator less than 1 months. Yolexis Sanchez 2 years ago. **Warning**
53B-01-5
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. Form was provided. **Corrective Action Taken** **Warning**
11-26-1
Basic - Stored food not covered. Observed foods stored inside the reach in cooler not covered. **Repeat Violation** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table. Operator removed it. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container with flour not identified inside the dry storage. **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed a reach in cooler gasket torn in front of the fryers. **Warning**
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Observed the bleach used as sanitizer was non chlorine. Operator went to buy regular bleach. **Corrective Action Taken** **Warning**
16-11-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Operator removed it. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water @ 109 F at the stove. Operator turn on the stove to reheat the water. **Corrective Action Taken** **Repeat Violation** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave has accumulation of grease. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed an old label on container inside the reach in cooler. Operator was advised to remove old labels. **Warning**
16-46-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
12
Oct 18, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Frequently Asked Questions
When was Puro Sazon Latino last inspected?
The most recent health inspection at Puro Sazon Latino on file is from Mar 10, 2026. The public record contains six inspections in total.
What is the most common violation at Puro Sazon Latino?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited four times, more than any other issue at Puro Sazon Latino.
How does Puro Sazon Latino compare to other restaurants in Miami?
Puro Sazon Latino most recently scored 19 out of 100, which is lower than the Miami average of 74.
Has Puro Sazon Latino's inspection record improved over time?
No. Recent inspections at Puro Sazon Latino have averaged around 18 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Puro Sazon Latino means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Puro Sazon Latino inspected?
Based on the inspection history on file, Puro Sazon Latino is inspected around two times per year on average.
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