Sabor Venezolano Calle 8
Last inspected: Jan 27, 2026
41
Score
The health department has logged eight inspections at Sabor Venezolano Calle 8, the earliest from 2022. The latest inspection on file is from Jan 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 13 violations earlier on.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Sabor Venezolano Calle 8's latest score of 41 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding) inside steam table at front counter. As per operator for less than 4 hrs. Operator placed product inside microwave for reheat. Retest sweet plantains (166F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board soiled with black mold-like substance on drying rack next to triple sink. Observed white cutting board soiled with black mold-like substance on prep table by triple sink.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water. **Corrected On-Site**
27-16-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease under water heater and behind cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed at kitchen area.
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the bottom of all 3 reach in freezers.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind triple sink soiled with black mold like substance.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned pots stored on floor under hand sink at kitch3n area.
24-26-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working at the fryers station without hair restraint. Observed employee cutting tomatoes without hair restraint.
13-03-4
41
Jul 17, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef stew (48F - Cold Holding) inside reach in cooler next to exit door. As per operator since the night before.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef stew (48F - Cold Holding) inside reach in cooler next to exit door. As per operator since the night before.
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 Sweet plantains (107F - Hot Holding) inside steam table. As per operator for less than 4 hrs. Operator placed plantains on stove to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Observed at front counter.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicha inside reach in cooler at front counter without date marked. As per operator more than 24 hrs.
02C-02-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots stored on floor under hand sink at kitchen.
24-26-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
47
Jan 6, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand sink at front counter. Operator removed the container. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink. Employee provided the the paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed next to triple sink. Employee provided the soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed box of small plastic lids stored on floor next to standing freezers. Operator removed box from floor. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind prep cooler soiled.
36-27-5
64
Jul 15, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
32
Mar 26, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
25
Nov 28, 2023
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 hoses, 1 connected, no vacuum breaker at mop sink.
29-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over beef sauce stored inside reach in cooler across stove.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef stored inside reach in cooler across stove.
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef and ready to eat food inside reach in freezer. Manager rearranged items according to cooking temperatures. **Corrected On-Site**
08A-17-6
Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.
14-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by hot box table at front counter.
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage throughout kitchen area. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed green, red and blue cutting boards on triple compartment sink drain board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on buffet at front counter. Manager discarded the water. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting chicken without hair restraint. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Observed broken door gasket at reach in cooler across stove.
14-11-5
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. Observed portioned desserts prepare on site without proper labeling at grab and go display cooler at front counter. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler doors soiled with old food debris.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawed in standing water.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand wash sink next to 3 compartments sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
23
Mar 6, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (92F - Hot Holding) in steamer. As per employee less than 1 hour. Employee moved to reach in cooler. **Corrective Action Taken**
03B-01-6
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. Provided form during inspection.
11-27-4
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. Provided form during inspection.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned cakes, gelatin and juices not date marked in unit at the front counter.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks in ceiling tiles in kitchen area.
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F, at the front counter. Manager removed during inspection. **Corrected On-Site**
10-07-4
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. Observed portioned cakes, gelatin and juices not date marked in grab and go cooler at the front counter. **Repeat Violation**
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer.
22-16-4
Basic - Single-service articles improperly stored. Observed cases of Togo containers stored on floor in kitchen area. Manager removed during inspection. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooked chicken not date marked inside reach in cooler, as per Manager over 24 hours. Manager labeled during inspection.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.
21-12-4
43
Jul 8, 2022
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw fish in reach in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup, chicken stew,marinated chicken and black beans containers without date marked, as per operator food was prepared 2 days ago.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers stored in hand wash sink. Employee removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl inside of rice container. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling tile shows damage or is in disrepair. Observed in kitchen area.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of water not covering preparation table next to food. Employee removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed plastic containers of cooking oil, sauces and a case of flour stored on floor in kitchen area.
08B-38-4
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. Observed desserts packaged on site on grab and go cooler in dine in area.
02D-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted in rack next to frye.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen bags of chicken inside of 3 compartment sink. Employee moved to reach in cooler during inspection. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping not stored in sanitizing solution throughout establishment.
21-12-4
41
Frequently Asked Questions
When was Sabor Venezolano Calle 8 last inspected?
The most recent health inspection at Sabor Venezolano Calle 8 on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Sabor Venezolano Calle 8?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Sabor Venezolano Calle 8.
How does Sabor Venezolano Calle 8 compare to other restaurants in Miami?
Sabor Venezolano Calle 8 most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Sabor Venezolano Calle 8's inspection record improved over time?
Yes. Recent inspections at Sabor Venezolano Calle 8 have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sabor Venezolano Calle 8 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 Venezolano Calle 8 inspected?
Based on the inspection history on file, Sabor Venezolano Calle 8 is inspected around two times per year on average.
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