Sabor Ritero
Last inspected: Sep 23, 2025
67
Score
The health department has logged seven inspections at Sabor Ritero, the earliest from 2022. The most recent visit was on Sep 23, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited two times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
67
May 6, 2025
Routine - Food
No violations found.
100
May 2, 2025
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bagels in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in walk in freezer overnight : Shredded mozzarella cheese 51F Sweet plantain and cheese fritter 45F Shell eggs 48F Fresh mozzarella cheese 47F Casa arepas 48F Milk 50F Cachito de queso 50F Cachapa 52F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in walk in freezer overnight : Shredded mozzarella cheese 51F Sweet plantain and cheese fritter 45F Shell eggs 48F Fresh mozzarella cheese 47F Casa arepas 48F Milk 50F Cachito de queso 50F Cachapa 52F Cracked shell eggs kept in cook line for less than 4 hrs with temperature of 67F . **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. Chicken , beef paste lithos kept on warmer display for less than 4 hrs with temperature of 126F Fish Caron kept on warmer for less than 4 hrs with temperature of 126F Chicken and beef empanadas kept in warmer for less than 4 hrs with temperature of 116F Ham, cheese , chorizo Cachito kept at room temperature for less than 4 hrs with temperature of 78F Cachito will be discard after 4 hrs All,other items will be reheat it to 165F **Warning**
03B-01-6
High Priority - Live, small flying insects found 1 small flying insect on bread display not touching food. **Warning**
35A-02-7
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by speed rack. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **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. Provided printed copy to operator **Corrective Action Taken** **Warning**
11-26-1
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 bought bleach. **Corrected On-Site** **Warning**
22-38-5
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. Walk in cooler with temperature of 50F . **Warning**
14-74-7
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. Facility not sanitizing items
16-13-5
Basic - Food not stored at least 6 inches off of the floor. Multiple boxes of food stored on walk in freezer floor **Warning**
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer on walk in cooler. Thermometer in unit broken **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in both bathrooms. **Warning**
31B-04-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
19
Nov 20, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
55
Sep 1, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
45
Jun 8, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
29
Jul 14, 2022
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. all hand wash sink **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At 3 bay sink
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket
42-01-4
Basic - Ceiling tile missing. Above walk-in cooler **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above 3 bay sink
36-32-5
Basic - Floor soiled/has accumulation of debris. Under racks and equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer
08B-47-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils in container at rack
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. Women restroom faucet and hot water side is not working
29-11-4
39
Frequently Asked Questions
When was Sabor Ritero last inspected?
The most recent health inspection at Sabor Ritero on file is from Sep 23, 2025. The public record contains seven inspections in total.
What is the most common violation at Sabor Ritero?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Sabor Ritero.
How does Sabor Ritero compare to other restaurants in Kissimmee?
Sabor Ritero most recently scored 67 out of 100, which is lower than the Kissimmee average of 78.
Has Sabor Ritero's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Ritero have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sabor Ritero 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 Ritero inspected?
Based on the inspection history on file, Sabor Ritero is inspected around two times per year on average.
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