Sabor Del Caribe
Last inspected: Feb 5, 2026
47
Score
Public records show 11 inspections at Sabor Del Caribe stretching back to 2022. Sabor Del Caribe was last inspected on Feb 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
Across the inspection history, “floors not maintained smooth and durable” is the issue that surfaces most often, recorded seven times.
Sabor Del Caribe's latest score of 47 falls below the Kissimmee average of 78. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 19, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Mar 18, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak ,Chicken and Pork all tempting between 51F-54F. Per operator items were removed from the walk-in cooler at 6:30am and placed into the reach-in cooler. Per operator items were in reach-in cooler over 4 hours.Advised operator to not use reach-in cooler for TCS food until repaired.**Warning** **Warning**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store goat meat in walk-in freezer.
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over onions in walk-in cooler. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork and steak in reach-in cooler on cooks line.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak ,Chicken and Pork all tempting between 51F-54F. Per operator items were removed from the walk-in cooler at 6:30am and placed into the reach-in cooler. Per operator items were in reach-in cooler over 4 hours.Advised operator to not use reach-in cooler for TCS food until repaired. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on prep table on cooks line. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container containing sugar in dry storage area and in chicken base on cooks line. **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard used as anti-slip on cooks line.
36-06-4
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. Steak ,Chicken and Pork all tempting between 51F-54F. Per operator items were removed from the walk-in cooler at 6:30am and placed into the reach-in cooler. Per operator items were in reach-in cooler over 4 hours.Advised operator to not use reach-in cooler for TCS food until repaired.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phones on prep table on cooks line. **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths not stored in sanitizing solution throughout kitchen.
21-12-4
33
Aug 28, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked chicken-walk in cooler. **Corrected On-Site**
08A-05-6
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. Some employees have no proof of acknowledgement.
11-26-1
Basic - Floors not maintained smooth and durable. Areas throughout kitchen with floor not smooth, flooring/tiling missing.
36-11-4
74
Mar 12, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested at 400-500 ppm. Advised remix new test 100 ppm **Corrected On-Site**
41-27-4
Basic - Equipment in poor repair. Prep cooler gaskets in poor repair. FRONT COUNTER AREA AND REACH IN COOLER ON COOKLINE.
14-11-5
Basic - Floor soiled/has accumulation of debris walk in cooler/walk in freezer floors soiled..
36-73-4
Basic - Floors not maintained smooth and durable. Broken tiles in several areas in kitchen.
36-11-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ripped/worn tin foil used as shelf cover. Kitchen shelving.
14-20-4
67
Nov 8, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gasket at panini press area with broken gasket. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-05: Gaskets taped. **Time Extended** - From follow-up inspection 2023-11-08: GASKETS WERE ORDERED AND ON BACKORDER. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-05: Floor in back kitchen still in rough condition-tiles cracked, chipped and sub floor exposed. **Time Extended** - From follow-up inspection 2023-11-08: TIME EXTENDED. **Time Extended**
36-11-4
90
Oct 5, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning** - From follow-up inspection 2023-10-05: Hose still hanging low. **Time Extended**
29-37-4
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2023-10-05: No proof at callback inspection" **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. Sent info. **Warning** - From follow-up inspection 2023-10-05: Has form from last inspection. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-10-05: No proof at call back inspection as operator is waiting on manager certification.. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gasket at panini press area with broken gasket. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-05: Gaskets taped. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-05: Floor in back kitchen still in rough condition-tiles cracked, chipped and sub floor exposed. **Time Extended**
36-11-4
58
Aug 2, 2023
Routine - Food
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.pepper steak 119f, advised rapid reheat to 165f, **Warning**
03B-01-6
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/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers heavily soiled. **Warning**
22-02-4
Intermediate - No handwash sink for employees in kitchen. Advised immediate repair as employees are using 3 bin sink. **Warning**
31A-12-4
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. Sent info. **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-05-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in 3 bin sink. **Repeat Violation** **Warning**
12A-03-4
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. Sent info **Warning**
11-27-4
Basic - Equipment in poor repair. Cooler gasket at panini press area with broken gasket. **Repeat Violation** **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. Kitchen. **Repeat Violation** **Warning**
36-11-4
Basic - 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.various desserts. **Warning**
02D-03-4
Basic - Plumbing system in disrepair. Handwash sink in kitchen in disrepair. Manager states they do not use it. **Repeat Violation** **Warning**
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. **Warning**
14-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
23
Feb 3, 2023
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washing hands in 3 bay sink
12A-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook employee doesn't know where the thermometer was.
05-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen above 3 bay sink table
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Prep reach in cooler front counter torn gaskets.
14-11-5
Basic - Floors not maintained smooth and durable. Walk-in cooler, floor rusted. Repeat Violation** **Repeat Violation**
36-11-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light not functioning. Above 3 bay sink
36-62-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lamp Shield above 3 bay sink
38-12-4
Basic - Plumbing system in disrepair. Cold faucet kitchen hand wash sink
29-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen
14-33-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wood food-contact surface not properly sealed. Pilon/mortal
14-06-4
37
Aug 2, 2022
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - No soap provided at handwash sink. At kitchen **Corrected On-Site**
31B-03-4
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.
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. Desserts in front counter
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowls for dispense seasoning and sauces.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
36-37-5
Basic - Floors not maintained smooth and durable. Walk-in cooler
36-11-4
Basic - Food not stored at least 6 inches off of the floor. Cases of chicken in walk-in cooler **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Plumbing system in disrepair. Hand wash sink front counter in disrepair,
29-08-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Need more light in kitchen
38-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**
16-13-5
41
Frequently Asked Questions
When was Sabor Del Caribe last inspected?
The most recent health inspection at Sabor Del Caribe on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sabor Del Caribe?
Across the inspection record, “floors not maintained smooth and durable” has been cited seven times, more than any other issue at Sabor Del Caribe.
How does Sabor Del Caribe compare to other restaurants in Kissimmee?
Sabor Del Caribe most recently scored 47 out of 100, which is lower than the Kissimmee average of 78.
Has Sabor Del Caribe's inspection record improved over time?
Yes. Recent inspections at Sabor Del Caribe have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sabor Del Caribe 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 Sabor Del Caribe inspected?
Based on the inspection history on file, Sabor Del Caribe is inspected around three times per year on average.
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