Sabores Chilenos
Last inspected: Jan 20, 2026
50
Score
Sabores Chilenos has been inspected 11 times since 2022. The latest inspection on file is from Jan 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “in-use knife/knives stored in cracks between pieces”, which has been cited six times.
Restaurants in Miami average 74, so Sabores Chilenos trails the local norm. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Food with mold-like growth. See stop sale. Observed 7 shrimp dip with mold-like growth inside double door reach in cooler across prep table. Operator started to discard. **Corrective Action Taken**
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak over fries inside reach in cooler at sandwich station. Operator properly rearranged. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) on table next to triple sink. Operator added water, retest Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink. Triple sink (Chlorine 50ppm). **Corrective Action Taken**
16-59-1
Basic - Accumulation of debris on exterior of warewashing machine. Observed top exterior of dish machine has accumulation of debris.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage cup on cutting board at sandwich station. Operator removed the item. **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind oven and reach in cooler at kitchen soiled with dust and grease.
36-27-5
50
Jul 8, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in the wall at AC closet. **Warning** - From follow-up inspection 2025-07-08: Hole in or other damage to wall. Observed hole in the wall at AC closet. **Time Extended**
36-24-5
95
Jul 7, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored inside Nonfood-grade bag next to microwave at kitchen entrance. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cooked potatoes inside walk in cooler. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mixed seafood (71F - Cold Holding); asparagus soup (66F - Cold Holding); pumpkin soup (63F - Cold Holding); scallops (71F - Cold Holding) inside reach in cooler across cook line. As per operator for more than a day. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed seafood (71F - Cold Holding); asparagus soup (66F - Cold Holding); pumpkin soup (63F - Cold Holding); scallops (71F - Cold Holding) inside reach in cooler across cook line. As per operator for more than a day. Observed arrollado (pork) (73F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 2 hrs. Operator moved to another cooler for rapid cooling. **Warning**
03A-02-5
Basic - Hole in or other damage to wall. Observed hole in the wall at AC closet. **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between oven and shelve. **Repeat Violation** **Warning**
10-17-4
Basic - Open dumpster lid. Operator closed the lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water stored inside reach in cooler at prep area. **Warning**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed big spoons stored upright under prep table. **Warning**
24-18-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor behind shelves at cook line. **Warning**
21-38-4
41
Jan 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan heavily soiled at prep area. - From follow-up inspection 2025-01-28: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan heavily soiled at prep area. **Time Extended**
23-03-4
95
Jan 27, 2025
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) on table next to triple sink. Employee discarded and prepared a new solution, retest Sanitizer Bucket (Chlorine 100 ppm). **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over milk and juices inside reach in cooler next to cook line.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed mariscada dated 1/18 inside reach in cooler across triple sink. Employee discarded product. **Corrected On-Site**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole ham (47F - Cold Holding); cheese (49F - Cold Holding); corn tamales (47F - Cold Holding); whole cheese (46F - Cold Holding) inside display cooler at bakery. As per employee for less than 4 hrs. **Repeat Violation**
03A-02-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils on shelves under table with microwaves.
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Observed at prep area across triple sink.
29-49-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between oven and shelf next to cook line. **Repeat Violation**
10-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water stored inside reach in cooler behind service window.
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside cornstarch container with handle in contact with product at bakery.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across triple sink. Employee removed the towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan heavily soiled at prep area.
23-03-4
39
Jul 11, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 5, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while portioning food at kitchen. Explained to manager that any food employee can't wear jewelry while prepping food. **Corrective Action Taken** - From follow-up inspection 2024-02-05: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink sign at HWS at deli station. **Repeat Violation** - From follow-up inspection 2024-02-05: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area. - From follow-up inspection 2024-02-05: **Time Extended**
21-12-4
86
Jan 31, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed croissants stored in nonfood-grade bags at standing reach in cooler and also bread stored in nonfood-grade bags inside walk in cooler.
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed broccoli soup (45F - Cold Holding); tomato soup (45F - Cold Holding) stored inside reach in cooler at salad station, as per employee from the previous night. Operator was instructed to discard food. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pastel de choclo (45F - Cold Holding); seafood dip (45F - Cold Holding) stored inside standing reach in cooler at cook line, as per employee for less than 4 hours, employee stated they were opening and closing the door continuously during rush hour, instructed operator to close the reach in cooler door until the cooler temperature dropped. Observed broccoli soup (45F - Cold Holding); tomato soup (45F - Cold Holding) stored inside reach in cooler at salad station, as per employee from the previous night. Operator was instructed to discard food.
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
21-12-4
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. Observed salmon thawing inside reduced oxygen package inside reach in cooler near exit back door. Employee removed the salmon from the package. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup on preparation station. Employee removed the cup. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while portioning food at kitchen. Explained to manager that any food employee can't wear jewelry while prepping food. **Corrective Action Taken**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored under oven next fryer at kitchen area. Employee removed the knives and placed it in were washing are for proper washing and sanitation. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink sign at HWS at deli station. **Repeat Violation**
31B-04-4
47
Jul 17, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ground beef stored over cooked pork at walk-in cooler. Operator was informed that need to relocate the products. **Corrective Action Taken**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed zucchini with beef (52 F - Cold Holding); Salmon (50 F - Cold Holding); cooked pork (53 F - Cold Holding) at reach in cooler. As per operator since the day before. Operator discarded the products. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed zucchini with beef (52 F - Cold Holding); Salmon (50 F - Cold Holding); cooked pork (53 F - Cold Holding) at reach in cooler. As per operator since the day before. Operator discarded the products. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garage can at bakery station. Operator was informed that the hand wash sink need to be accessible. **Corrective Action Taken**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk-in cooler.
22-31-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Located next to bathrooms.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed raw beef boxes stored on floor at walk in freezer. Operator was informed that they need to relocate the boxes. **Corrective Action Taken**
08B-47-4
Basic - Hole in or other damage to wall. Observed hole in wall next to reach in cooler located at the corner of preparation area next to hand wash sink.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives between the oven and preparation table next to hand wash sink.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees, one located at preparation area, one located at the bakery area, one located at front counter. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored at preparation table next to a pumpkin. Operator moved the bucket to a shelf under dishwasher machine. **Corrected On-Site**
21-44-1
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensil stored upright with the food contact surface up under preparation table.
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed broth thawed in preparation table at ambient temperature.
06-01-5
Basic - Unclean building components, attachments or fixtures. Observed shelves soiled at walk in cooler.
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the hand wash sink located at preparation area.
36-27-5
27
Mar 2, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
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 at Dishwasher (Chlorine 0ppm)
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed vegetables inside walk in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-04-5
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 - 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. Observed expired training on 02/11/2023 for Karina B. And Miriam C.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaner spray bottle not labeled in kitchen area.
41-17-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee start to clean it. **Corrective Action Taken**
22-02-4
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
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed plastic containers with sauces inside walk-in freezer, also a food container stored on floor in pastry area. Employee rearranged properly during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Observed over preparation table in pastry area.
14-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in sandwich station.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in pastry area.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to preparation table.
22-16-4
29
Jul 15, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 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 pork in walk in cooler and raw steak above sliced ham and fries in reach in cooler for sandwich station. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tripe stew dated on 07/07 and salsa dated on 07/01 . Manager discarded at the time of the inspection.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in sandwich station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cup stored inside of front hand wash sink. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed asparagus soup and pumpkin soup not date marked. As per manager soups was prepared yesterday at 9:00 am.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area.
36-34-5
Basic - Food stored on floor. Observed plastic containers with sauces stored on floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed near to 3 compartment sink. Form provided to manager during inspection.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed container with frozen raw fish in preparation table. Employee moved to reach in cooler unit during inspection. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to hand wash sink in front counter.
21-12-4
41
Frequently Asked Questions
When was Sabores Chilenos last inspected?
The most recent health inspection at Sabores Chilenos on file is from Jan 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sabores Chilenos?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited six times, more than any other issue at Sabores Chilenos.
How does Sabores Chilenos compare to other restaurants in Miami?
Sabores Chilenos most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Sabores Chilenos' inspection record improved over time?
Results have been roughly steady. Inspections at Sabores Chilenos have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sabores Chilenos 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 Sabores Chilenos inspected?
Based on the inspection history on file, Sabores Chilenos is inspected around three times per year on average.
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