Sabor Dominicano Restaurant
7100 Pembroke Rd Ste A, Miramar, FL 33023 · Permanent Food Service · License 1625342
What drove the grade
Employee dried hands on clothes/apron/soiled towel after washing.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (1 fixed by the Sep 9 follow-up, 1 fixed on the spot), 5 intermediate, 4 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Not complied. Coached and corrected.. Time extended until next routine inspection.
More time given
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Not complied. Time extended until next routine inspection.
More time given
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed line cook drying his hands on apron.
Employee washed hands with cold water.
Observed line cook rinse hands at 3 compartment prep sink, no soap, no towels, after handling raw chicken. Instructed to wash correctly.
Fixed on the spot
Intermediate5
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.
Observed multiple food items ( cooked pork, cooked chicken, chimichurri, sauce,etc, etc, all prepared 25-48 hours prior, no date marks.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by cook line.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Observed CFM certification for former partner, no longer here. Advised 60 days to have Certified Food Manager for establishment.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Benito (line cook) more than 60 days, no proof of training.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line spoons and spatulas stored in water 87°F.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed line cook no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Food storage container/container lid cracked or broken.
Observed cooked chicken stored in broken plastic containers. Operator changed containers.
Fixed on the spot
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.