Sango Restaurant
Last inspected: Apr 6, 2026
86
Score
Sango Restaurant appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Apr 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to eight violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
Sango Restaurant's latest score of 86 sits above the Miami average of 74. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in freezer door gasket torn. **Warning** - From follow-up inspection 2026-04-06: Equipment in poor repair. Observed walk in freezer door gasket torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-06: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed a water leaking under the hand wash sink at the kitchen. **Warning** - From follow-up inspection 2026-04-06: Observed a water leaking under the hand wash sink at the kitchen. **Time Extended**
29-11-4
86
Apr 2, 2026
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with unwashed produce. raw shell eggs stored above green onions inside the walk in cooler. **Repeat Violation** **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (46 F - Cold Holding)inside the reach in cooler. As per manager cooked chicken was cooked yesterday. Food has been out of temperature control for more than 4 hour. Stop sale was issued **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (51 F - Cold Holding); shrimp (51 F - Cold Holding); cooked chicken (46 F - Cold Holding); chicken (46 F - Cold Holding). As per manager all food was placed this morning around 11:30 AM except the cooked chicken it was cooked last night and Food has been out of temperature control for more than 4 hour. Stop sale was issued **Repeat Violation** **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. Observed cabbage sauce (110 F - Hot Holding)on top of the stove. As per manager food was cooked at 1:00 PM. They placed food inside the walk in cooler. **Warning**
03B-01-6
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 certificate for Robert Williams expired on 6/30/25. **Warning**
53B-14-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed juices packaged in the establishment without warning label neither with minimum label information requested by law.**Warning** **Warning**
02D-12-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food inside the walk in cooler not date marked. **Warning**
02C-02-5
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. Observed refrigerator is not working properly. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed a brown cutting board no longer cleanable. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed water bottle and beverages not properly identified and segregated from food to be served to the public inside the walk in cooler. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table by the microwave. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed walk in freezer door gasket torn. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
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 juices packaged at the establishment without la. **Warning**
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened drink stored above food in the walk in cooler. **Warning**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Observed a water leaking under the hand wash sink at the kitchen. **Warning**
29-11-4
25
Dec 12, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above green onions inside the walk in cooler.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (56 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday around 12:00 Noon. Stop sale was issued. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (56 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday around 12:00 Noon. Stop sale was issued.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusted. **Repeat Violation**
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food cooked over 24 hours not date marked inside the walk in cooler.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table by the microwave.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed a plastic container with potatoes stored on the floor of the walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile around kitchen and preparation area that smooth and easily cleaned.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed next to the can opener in the kitchen area.
12B-07-4
32
Jun 3, 2025
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED NOODLES (57F - Cooling) at walk in cooler, as per operator more than six hours.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED NOODLES (57F - Cooling) at walk in cooler, as per operator more than six hours.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at preparation area soiled.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusted.
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle at walk in freezer soiled.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile around kitchen and preparation area that smooth and easily cleaned.
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves at kitchen area soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in double door cooler at prep area soiled with food debris.
22-16-4
Basic - Stored food not covered. Observed at walk in cooler raw chicken and potatoes not covered. Operator placed lid on items during inspection. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under handwashing sink next to cook line.
29-11-4
45
Mar 20, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice cooker soiled at preparation area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container in handwashing sink next to cook line at kitchen area. Operator removed item from sink.
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting. **Repeat Violation**
22-31-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles through kitchen not smooth and easily cleaned. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area ceiling tiles with water damage.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at dry storage area soiled with food debris.
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
22-16-4
45
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 9, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation table in the kitchen observed sliced coleslaw salad (60 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored Inside the oven at cook line observed cooked chicken (102 F - Hot Holding); cooked pork (99 F - Hot Holding), as per chef for less than 2 hours, employee reheating food.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled, stored on the preparation table in the cook line, observed can opener blade soiled.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located next to the three compartment sink.
22-08-4
64
Oct 30, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. Raw beef stored over cooked broccoli in the reach in freezer located in the preparation table. **Warning**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler Observed gravy (50F - Cooling), as per manager cooling since the night before. Operator discarded food on site. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); beef empanadas (110F - Hot Holding), as per cook for less than 3 hours, employee reheating empanadas. **Warning**
03B-01-6
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In the oven observed roasted pork (112F - Hot Holding), as per manager for less than 1 hour, employee reheating the pork. **Warning**
03B-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In the walk in cooler Observed gravy (50F - Cooling), as per manager cooling since the night before. Operator discarded food on site. **Warning**
01B-36-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training expired on 05/10/2023. **Warning**
53B-05-5
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. **Warning**
11-26-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the food storage shelves located next to the hand sink in the cook line. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of the preparation tables interior soiled. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed walk in freezer fan pipes leaking. **Warning**
29-11-4
26
Feb 23, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the kitchen in a storage shelves observed big pot not inverted or protected.
24-05-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed rice scoop handle burned.
14-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, reach in cooler located at front counter.
22-16-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet WC stored on preparation table.
21-02-4
82
Dec 20, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed Raw chicken stored over raw steak. Explained to the manager the proper raw food organization in cold holding units. **Corrective Action Taken**
08A-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf above the three compartment sink.
23-03-4
82
Frequently Asked Questions
When was Sango Restaurant last inspected?
The most recent health inspection at Sango Restaurant on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sango Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sango Restaurant.
How does Sango Restaurant compare to other restaurants in Miami?
Sango Restaurant most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Sango Restaurant's inspection record improved over time?
No. Recent inspections at Sango Restaurant have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sango Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sango Restaurant inspected?
Based on the inspection history on file, Sango Restaurant is inspected around three times per year on average.
Nearby Restaurants