Sabor de Minas LLC
273 Babcock St, Melbourne, FL 32935 · Permanent Food Service · License 1507213
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority, 4 intermediate (1 fixed on the spot), 5 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fully thawed raw tilapia in commercial packaging bearing indicator label
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Flan in display case
Code 11, Employee health: 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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw beef chicken and sausage on shelf thawing by ambient temperature. Moved to reach-in cooler
Fixed on the spot
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.
See stop sale. Fully thawed raw tilapia in commercial packaging bearing indicator label. SEE STOP SALE
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods, surrounding surfaces and shelf over stovetop have an accumulation on grease dripping
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum pans and Togo boxes on storage shelves. Operator inverted
Fixed on the spot
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Coffee station
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.