Sabor Caribeno
Last inspected: Apr 7, 2026
64
Score
Across the available record, Sabor Caribeno has seven inspections on file, the first dated 2022. The most recent visit was on Apr 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “ceiling/ceiling tile shows damage or is in disrepair” is the recurring theme, flagged three times.
The city-wide average sits at 74, which Sabor Caribeno's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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.
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. **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Stored food not covered. Observed most cook food inside reach in cooler not covered.
08B-12-5
64
Oct 10, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-05-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Food stored on floor. Observed pot with cooked black beans stored directly on floor kitchen. Operator removed during inspection.
08B-38-4
67
Apr 4, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed mash potatoes (50F - Cooling) as per operator was stored overnight see stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed mash potatoes (50F - Cooling) as per operator was stored overnight see stop sale.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked red beans at 9:05am (105F - Hot Holding) locate cooked line area. As per operator less than one hour. Operator reheat on the stove. Recheck at 9:40am cooked red beans (170F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensil inside hand wash sink front counter area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Basic - 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. Located front counter area near window.
14-74-7
Basic - Ice scoop handle in contact with ice. Located front counter area ice machine. Operator stored properly. **Corrected On-Site**
10-08-5
52
Oct 14, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil in standing water at 80°f, located cooked line area. Operator removed during the water during inspection. **Corrected On-Site**
10-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Ceiling tile missing. Kitchen. **Repeat Violation**
36-36-4
78
Mar 4, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Plantains, French fry solid frozen.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
74
Oct 9, 2023
Complaint Full
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken. Operator rearranged at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink front counter area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rosa Aldino, Jimmie, Ubaldina.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan (39F - Cold Holding) more than 24 hours. Front counter area.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located next to coffee machine. **Corrected On-Site**
21-12-4
50
Nov 14, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables. Operator stored properly during inspection. **Corrected On-Site**
08A-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
78
Frequently Asked Questions
When was Sabor Caribeno last inspected?
The most recent health inspection at Sabor Caribeno on file is from Apr 7, 2026. The public record contains seven inspections in total.
What is the most common violation at Sabor Caribeno?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited three times, more than any other issue at Sabor Caribeno.
How does Sabor Caribeno compare to other restaurants in Miami?
Sabor Caribeno most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Sabor Caribeno's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Caribeno have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sabor Caribeno means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sabor Caribeno inspected?
Based on the inspection history on file, Sabor Caribeno is inspected around two times per year on average.
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