Sancho Restaurant
Last inspected: Mar 3, 2026
43
Score
Inspectors have visited Sancho Restaurant seven times, with records going back to 2022. The most recent report on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to nine violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up six times.
The city-wide average sits at 74, which Sancho Restaurant's 43 doesn't quite reach. The pattern in the record is worth a careful look.
7
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef raw pork belly stored over cooked soup at walk in cooler unit.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with old food residue at cook line area.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer in use and not test kit available. N
16-37-1
Intermediate - No soap provided at handwash sink. Observed at unit by end of cook line area.
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 several containers of in house prep food not date marked, as per chef for less that two days , chef was coached on proper food labeling. **Corrective Action Taken**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed several prep tables and auxiliary cutting boards with marks not longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in sta water at 78°F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several cooling units. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed knife at walk-in cooler area and some part of kitchen. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed several containers at kitchen shelves not labeled with common name.
02D-01-5
Basic - Floor soiled/has accumulation of debris. Observed inside walk-in freezer.
36-73-4
43
Sep 24, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 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. O chlorine sanitizer dishwasher machine at 0ppm at bar area, instructed staff to use main kitchen dishwasher while technician fix the dishwasher. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues at handwashing sink kitchen line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink kitchen line.
31B-02-4
Basic - Ceiling tile missing. Observed over walk-in cooler area.
36-36-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage room.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed at cook line area. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at oven door kitchen line
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen line area.
36-02-5
47
Mar 21, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout several cutting boards with marks not longer cleanable at different preparation tables. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed floor broken tiles at kitchen floor. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach-in cooler gasket.
23-03-4
Basic - Vending machine exterior soiled. **Repeat Violation**
23-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk-in cooler and walk-in freezer. **Repeat Violation**
14-17-4
78
Nov 12, 2024
Routine - Food
8 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
58
Jun 11, 2024
Routine - Food
1 critical violation. 7 major violations. 17 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. Observed fuel stored on top of prep table.
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mojo and onions with oil stored in the walk in cooler for more than 2 days, as per operator.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At the kitchen.
31B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler and walk in freezer shelves soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water in the handwashing sink at the bar and observed a metal sponge stored next to hand washing sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaging in food preparation with no manager on duty.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the kitchen sink and bar. Operator placed new roll. **Corrected On-Site**
31B-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to repeat the 6 food borne illness.
53A-14-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed stand up reach in cooler door handle soiled.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not secured at the bar.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. On top of the walk in cooler.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed all cutting boards with cut marks in the kitchen.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on top of the shelf where seasoning are stored. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed gaskets torn in the metal 2 door reach in cooler in the kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - Food storage container/container lid cracked or broken. Observed container cracked at the reach in cooler. Operator discarded. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Observed pork and Crema de malanga stored on the floor in the walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatula in between the wall and 3 compartment sink.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the bar. Operator removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gaskets at the kitchen reach in coolers soiled.
23-03-4
Basic - Observed ice scoop handle touching the ice at the bar.
14-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed stand up reach in cooler shelves with rust.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items not properly stored on top of the walk in cooler.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in the 3 compartment sink, operator turned water on. **Corrected On-Site**
06-01-5
18
Feb 16, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under three compartment sink. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in front of cook line, and slicer blade guard inside kitchen. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in coolers gaskets throughout kitchen.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed inside kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on steam table inside kitchen. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor. Also, observed pork stored on Walk in freezer floor. . Operator removed container, and pork from floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside cook line.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed spry bottle with water not labeled inside kitchen. Operator labeled spry bottle. **Corrected On-Site** **Repeat Violation**
02D-01-5
58
Nov 9, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose bid at dish washing area with no vacuum breaker. **Warning** - From follow-up inspection 2022-11-09: Observed a hose bid at dish washing area with no vacuum breaker. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at reach in next to grill. **Warning** - From follow-up inspection 2022-11-09: Observed cutting boards soiled at reach in next to grill. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection. **Repeat Violation** - From follow-up inspection 2022-11-09: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen area. - From follow-up inspection 2022-11-09: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in at grill station. **Warning** - From follow-up inspection 2022-11-09: Cutting board has cut marks and is no longer cleanable. Reach in at grill station. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler at grill station. - From follow-up inspection 2022-11-09: Observed no ambient thermometer in reach in cooler at grill station. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At three compartment sink. - From follow-up inspection 2022-11-09: Wall soiled with accumulated grease, food debris, and/or dust. At three compartment sink. **Time Extended**
36-27-5
58
Frequently Asked Questions
When was Sancho Restaurant last inspected?
The most recent health inspection at Sancho Restaurant on file is from Mar 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Sancho Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Sancho Restaurant.
How does Sancho Restaurant compare to other restaurants in Miami?
Sancho Restaurant most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Sancho Restaurant's inspection record improved over time?
Yes. Recent inspections at Sancho Restaurant have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sancho Restaurant 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 Sancho Restaurant inspected?
Based on the inspection history on file, Sancho Restaurant is inspected around two times per year on average.
Nearby Restaurants