Sabor Venezolano Pembroke Pines
2010 N Flamingo Rd, Pembroke Pines, FL 33028 · Permanent Food Service · License 1623489
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 2 repeats), 3 basic (1 repeat)-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 · 1 visitRoutine inspection
- First visitSep 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prep or portioned today, cook line- flip top- butter (50°F - Cold Holding), per employee butter held less than 4 hours, observed container stored on top of rim line, employee placed butter in a separated container and ice bath for a quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce raw shell eggs over open packages of celery inside walk in cooler, employee moved raw shell eggs on bottom..
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Assorted desserts open yesterday morning missing date label. Employee dated.
Fixed on the spotRepeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Dishwasher area- water temperature (72°F)
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Coffee cups plates and inside sink, employee removed all.
Fixed on the spotRepeat violation
Soap dispenser at handwash sink not working/unable to dispense soap.
-Front counter -kitchen -Dishwasher area
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 8/10/2021
Basic3
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Build up on black like substance, employee cleaned and sanitized
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Front counter, spoon and forks no inverted. Employee stored inverted
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Employee bathrooms-women and men.
Repeat violation
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.