Sabor Caribeno Restaurant
Last inspected: Feb 12, 2026
61
Score
Inspectors have visited Sabor Caribeno Restaurant seven times, with records going back to 2022. The most recent visit was on Feb 12, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 74, which Sabor Caribeno Restaurant's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Observed spinach empanadas (87F - Hot Holding); cheese tequeños (87F - Hot Holding)stored in hot holding unit, located at front counter. As per employee food was prepared 2 hours before the inspection. Employees take food to the kitchen and put them in oven for reheating
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over broccoli and cilantro in 3 doors reach in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Reach-in frezzer interior has accumulation of soil residues.
22-16-4
Basic - Food stored on floor. Observed 2 plastic containers with cooking oil stored on the floor at cooking line.
08B-38-4
61
Sep 2, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Ice buildup in reach-in freezer, located at back kitchen.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed bag of sugar stored on the floor, located at front counter. During the inspection employee removed it. **Corrected On-Site**
08B-38-4
78
Feb 7, 2025
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust under prep tables where pots and dry food are stored.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label in three compartment sink.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep table.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots on floor under and next to three compartment sink.
24-07-4
Basic - Equipment in poor repair. Observed equipment for cold holding in poor repair not in use; stored in back of kitchen.
14-11-5
Basic - Food stored on floor. Observed food on floor near stove; containers of oil. Observed cases of beer on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Missing drain plug at dumpster. Observed at dumpster no plug.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed underneath grill and on top of stove soiled with grease. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area. **Repeat Violation**
36-02-5
Basic - Walk-in interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with crumbs.
22-16-4
43
Oct 3, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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. Observed at front bar :pan de bono (100F - Hot Holding); croquettes (100F - Hot Holding) As per operator, pastries have been in warmer less than 4 hours prior to inspection, operator increased temperature on warmer. **Warning** - From follow-up inspection 2024-10-03: Observed pan de bono (125F Hot Holding), meat pastry (120F Hot Holding); ham croquette (123F Hot Holding). Person in charge raised warmer temperature. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan made in house not labeled with date. Operator marked with date, food was made 2 days prior to inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-03: Observed flan not labeled at time of callback. Person in charge wrote date from day it was prepared. **Time Extended** **Corrected On-Site**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area **Warning** - From follow-up inspection 2024-10-03: Observed multiple grooved cutting boards in kitchen area **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease. **Warning** - From follow-up inspection 2024-10-03: Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area. **Warning** - From follow-up inspection 2024-10-03: Observed unsealed concrete floor in kitchen area. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2024-10-03: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
42-01-4
64
Oct 2, 2024
Routine - Food
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed frozen raw meat stored in plastic bags to go. **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked food. Chef reversed order. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on prep table, as per chef eggs were there for service; less than 4 hours prior to inspection. Chef moved eggs to walk in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temperature of 55F, the following foods stored in walk in more than 4 hours as per operator: cooked pork (60/58F - Cold Holding); white rice (55/56F - Cold Holding); raw beef (55/54F - Cold Holding); Swiss cheese (55F - Cold Holding); beef tail (56/57F - Cold Holding); Fish (53/54F - Cold Holding); soup (57/56F - Cold Holding); butter (55/54F - Cold Holding) queso blanco (46/47F - Cold Holding); salami (50/49F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler stored more than 4 hours as per operator, cooked pork (60/58F - Cold Holding); white rice (55/56F - Cold Holding); raw beef (55/54F - Cold Holding); Swiss cheese (55F - Cold Holding); beef tail (56/57F - Cold Holding); Fish (53/54F - Cold Holding); soup (57/56F - Cold Holding); butter (55/54F - Cold Holding); queso blanco (46/47F - Cold Holding); salami (50/49F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front bar :pan de bono (100F - Hot Holding); croquettes (100F - Hot Holding) As per operator, pastries have been in warmer less than 4 hours prior to inspection, operator increased temperature on warmer. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on kitchen floor underneath prep table. **Warning**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan made in house not labeled with date. Operator marked with date, food was made 2 days prior to inspection. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen area used for storage with sheet tray inside. **Warning**
31A-11-4
Basic - Cloth used as a food-contact surface. Observed cloth used to wipe off knives **Warning**
21-05-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
24-07-4
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. Observed walk in cooler with ambient temperature of 55F. Operator said they would call company to come in and fix. Operator moved food items that could be saved to triple door reach in cooler next to kitchen entrance. **Corrective Action Taken** **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area **Warning**
14-09-4
Basic - Food stored on floor. **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed in ice machine scoop not inverted, operator fixed on site. **Corrected On-Site** **Warning**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple coolers without ambient thermometer. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents in walk in cooler soiled. Observed hood filters soiled with grease. Observed back of stove soiled with grease. **Warning**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area. **Warning**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping towel on prep table not stored properly. Chef moved towel to sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
17
Nov 29, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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/ **Corrected On-Site**
50-08-7
Basic - Ceiling tile missing. Bar area: observed employee removing and replacing tiles during the inspection.
36-36-4
82
Sep 20, 2022
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
25
Frequently Asked Questions
When was Sabor Caribeno Restaurant last inspected?
The most recent health inspection at Sabor Caribeno Restaurant on file is from Feb 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Sabor Caribeno Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Sabor Caribeno Restaurant.
How does Sabor Caribeno Restaurant compare to other restaurants in Miami?
Sabor Caribeno Restaurant most recently scored 61 out of 100, which is lower than the Miami average of 74.
Has Sabor Caribeno Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Caribeno Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sabor Caribeno Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Sabor Caribeno Restaurant is inspected around two times per year on average.
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