Sabor Del Caribe
Last inspected: Jan 15, 2026
58
Score
Across the available record, Sabor Del Caribe has 10 inspections on file, the first dated 2022. The latest inspection on file is from Jan 15, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Sabor Del Caribe's latest score of 58 falls below the Orlando average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked eggs in walk in cooler. Raw pork stored over peeled plantains Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener , cleaned Corrected On-Site** **Corrected On-Site**
22-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Wrong type of bleach , operator bought the correct bleach. Corrected On-Site** **Corrected On-Site**
22-38-5
Basic - Floor soiled/has accumulation of debris. Debris on floor under burners
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler exterior in front of door
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside of microwave
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
58
Aug 15, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked vegetables in reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce red over cooked chicken in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions kept in cook line for 2 hours place in cooler Cooked whole chicken 112F Ask owner to reheat Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on ladies bathroom. **Corrected On-Site**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator borrowed bleach from other restaurant . Corrected On-Site** **Corrected On-Site**
22-38-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on up on chest freezer.
14-69-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
39
Mar 17, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
39
Oct 7, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yuca; (98-133F - Hot Holding) in front counter steamwell. Less than 4hrs per operator. Advised operator to not keep food above rim of container and to reheat to 165F for temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Equipment in poor repair. -Gasket in first hot box in back kitchen -Front counter little salad cooler is missing front part is currently wrapped up in plastic. - cracked door of empanada hot box
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior and exterior of ice machine. Ice Mac is not currently in use and waiting on repairs -Interior of microwave -Shelf where wrapped containers are stored -tracks of door in empanada hot box at front counter -air vent in walk in cooler -Black steamer is soiled
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Drinks in freezer above food **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked chicken in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler is dripping from ceiling into cooler floor
29-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches **Corrected On-Site**
13-07-4
52
May 7, 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 cold held at greater than 41 degrees Fahrenheit. Raw chicken held at 45F in walk in cooler. Per operator less then 1 hour, due to arrival of produce and door being open to store product. Manager kept cooler door closed recheck temperature 45 minutes later raw chicken at 40F **Corrective Action Taken** - From follow-up inspection 2024-05-07: **Time Extended**
03A-02-5
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. Stew beef not correctly date marked in walk in cooler **Corrected On-Site** - From follow-up inspection 2024-05-07: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup - From follow-up inspection 2024-05-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food debris - From follow-up inspection 2024-05-07: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer - From follow-up inspection 2024-05-07: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with accumulation of food debris - From follow-up inspection 2024-05-07: **Time Extended**
22-08-4
64
Apr 30, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken held at 45F in walk in cooler. Per operator less then 1 hour, due to arrival of produce and door being open to store product. Manager kept cooler door closed recheck temperature 45 minutes later raw chicken at 40F **Corrective Action Taken**
03A-02-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stew beef not correctly date marked in walk in cooler **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with accumulation of food debris
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food debris
22-16-4
50
Aug 31, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
90
Aug 29, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over French fries on reach in freezer. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Herb garlic marinated.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Herb garlic oil kept overnight with temperature of 72F. Snapper kept on walk in cooler with temperature of 50F, pork chunks kept on walk in cooler with temperature of 46F, pork shoulders kept on walk in cooler 47F. Repeat Violation** Inspector waited a while and recheck temperatures and they are not going down. Per operator they received the food order earlier. Ambient cooling of 54F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food-contact surface not smooth and easily cleanable.Wooden utensil use to make mofongo.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.I ce build up on chest freezer.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Opened water bottle stored on freezer over food. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris .
22-16-4
Basic - Water leaking from pipe and/or faucet/handle.Leak from faucet on hand sink located on cook line. Leak from faucet on three bay sink.
29-11-4
43
Feb 17, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Metal stem-type thermometer soiled. **Corrected On-Site**
22-12-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored over French fries on walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken kept on walk in cooler for less than 4 hrs with temperature of 51F, cooked pork chops kept on walk in cooler for less than 4 hrs with temperature of 47F, fish 48F, .Per manager facility received food truck earlier plus employee left cooler door open. Recheck : raw chicken 43F, pork chop 43F, fish 43F. Manager closed door and instructed employees to keep door closed for a while. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Pork shoulder kept at front counter for less than 4 hrs with temperature of 94F, Ask manager to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing.Employee filling bucket with water on hand wash sink at cook line. Employee rinse towel on hand wash sink located on cook line.
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Unable to dispense soap on hand sink located at back of kitchen.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled.No label on chemical outlets stored on mop sink and bottle located on dinning room.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Knifes kept on water with temperature of 77F **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
33
Sep 14, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Herb garlic marinate kept overnight under prep table in cook line with temperature of 75F. Pasta salad kept in walk in cooler overnight with temperature of 45 F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Garlic herb marinate kept in prep table overnight at back kitchen with temperature of 75F. Macaroni salad kept overnight in walk in cooler with temperature of 45F.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Pork chunks kept in hot box for less than 4 hrs with temperature of 120F.
03B-01-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in kitchen hand wash sink.
31B-06-4
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/
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing.Cook filled a container with water in the hand sink across from stove.
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles out of place over dry rack in back kitchen.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.White cutting board in cook line.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee cup with no lid stored on top of prep table across from walk in cooler.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cell phone and drink on prep table across from stove. Employee drink stored in the same container as fritters.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.Cook preparing food with no head covering.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on chest freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored in water with temperature of 81F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris.
22-16-4
Basic - Toilet/urinal not flushing/functioning properly.Clogged toilet on woman's bathroom. **Corrected On-Site**
32-23-4
25
Frequently Asked Questions
When was Sabor Del Caribe last inspected?
The most recent health inspection at Sabor Del Caribe on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sabor Del Caribe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sabor Del Caribe.
How does Sabor Del Caribe compare to other restaurants in Orlando?
Sabor Del Caribe most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Sabor Del Caribe's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Del Caribe have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sabor Del Caribe 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 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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