Sabor Y Sazon Peruano
Last inspected: Feb 11, 2026
33
Score
Sabor Y Sazon Peruano appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Feb 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Sabor Y Sazon Peruano's 33 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Employee washed hands with no soap. Observed employee washed hands with no soap. Instructed operator regarding the hand washing procedure. Operator properly washed hands. **Corrected On-Site**
12A-20-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at handwash sink. On hand washing sink located in the kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan dessert was prepared from more than 24 hours as per operator.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing fruit on hand sink located at the front counter.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand washing sink located in the kitchen.
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned individual cutting board on kitchen floor.
24-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between wall and hand sink, operator removed it. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored inside standing water at 90°F, operator reheated at 135°F.
10-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
33
Sep 25, 2025
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
Jul 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-07-17: Still observed. **Time Extended**
35B-01-4
95
Jul 16, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding); fish (46F - Cold Holding); chicken (46F - Cold Holding) in walk in cooler. fish (47F - Cold Holding); calamari (48F - Cold Holding); shrimp (48F - Cold Holding) in reach in cooler. For less than 4 hours as per operator in reach in cooler, Operator moved all food items to vertical reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Equipment in poor repair. Walk in cooler with ambient temperature of 50°F. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water of 90°F. Operator placed on top of the stove. **Warning**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
70
Jan 6, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
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.
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 beef broth (42F - Cold Holding); cooked rice (40F - Cold Holding); was prepared from more than 24 hours as per operator with not date marked.
02C-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Hole in or other damage to wall. Observed hole on the wall located underneath of preparation table.
36-24-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
50
Aug 21, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
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 shrimp in reach in freezer, operator properly stored it. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube on hand sink located at the front line. Operator properly stored it.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed Sal container with no label.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on kitchen ceiling.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Ice scoop handle in contact with ice.
10-08-5
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 passion fruit cheesecake, flan in reach in cooler located at the dining area as a self service.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink, hood, food containers exterior soiled.
23-03-4
43
Apr 17, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitation solutions at 200 ppm, operator add water recheck 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs over celery inside walk in cooler. Operator properly stored it. **Corrected On-Site**
08A-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple dirty towels inside hand sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper was replaced during inspection. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling next to walk in cooler.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside water at 88°F. Operator discarded it. **Corrected On-Site**
10-07-4
Basic - Interior of the microwave with rust that has pitted the surface
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen equipment soiled.
23-03-4
Basic - Stored food not covered. Observed white rice (42F - Cold Holding) inside walk in cooler.
08B-12-5
Basic - Walk in cooler and Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container.
02D-01-5
39
Jan 9, 2024
Routine - Food
9 minor violations.
View 9 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
14-09-4
Basic - - From initial inspection : 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. Observed employee washing dishes with no sanitation solutions. Operator add chlorine at 100 ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-09: At the time of callback inspection observed chlorine sanitation solutions with 200+ ppm. **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning** - From follow-up inspection 2024-01-09: Still observed **Time Extended**
21-09-4
64
Dec 15, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Apr 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. **Warning** - From follow-up inspection 2023-04-12: Still observed **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Warning** - From follow-up inspection 2023-04-12: Still observed **Time Extended**
16-37-1
Basic - - From initial inspection : 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 dessert chococuluma located inside reach in cooler located as a self service without label. **Warning** - From follow-up inspection 2023-04-12: Still observed **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of preparation table, operator placed inside sanitation solutions at chlorine 100 ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-12: Still observed **Time Extended**
21-12-4
70
Sep 13, 2022
Complaint Full
No violations found.
100
Jul 26, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. Operator called technician during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-07-26: Observed dishwasher machine chlorine sanitizer at 0 ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Warning** - From follow-up inspection 2022-07-26: No chemical test kit provided. **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. Employee name Janny with more than 2 months of hired. **Warning** - From follow-up inspection 2022-07-26: At the time of callback inspection not food handle training, employee name Janny . **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. **Warning** - From follow-up inspection 2022-07-26: Still observed **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter. **Warning** - From follow-up inspection 2022-07-26: At the time of callback inspection observed filter soiled with grease. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed hot water faucet on disrepair, on hand wash sink located at the front line. **Warning** - From follow-up inspection 2022-07-26: Observed hot water faucet on disrepair. **Time Extended**
29-08-4
61
Frequently Asked Questions
When was Sabor Y Sazon Peruano last inspected?
The most recent health inspection at Sabor Y Sazon Peruano on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sabor Y Sazon Peruano?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Sabor Y Sazon Peruano.
How does Sabor Y Sazon Peruano compare to other restaurants in Miami?
Sabor Y Sazon Peruano most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has Sabor Y Sazon Peruano's inspection record improved over time?
Yes. Recent inspections at Sabor Y Sazon Peruano have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sabor Y Sazon Peruano 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 Y Sazon Peruano inspected?
Based on the inspection history on file, Sabor Y Sazon Peruano is inspected around three times per year on average.
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