Sabor Mix Ceviche Grill
661 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2001349
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-33
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score47
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 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw chicken (50°F/48°F - Cold Holding); raw fish (50°F/50°F/51°F - Cold Holding); butter (50°F - Cold Holding); rice (54°F/52°F/51°F - Cold Holding); shell egg ambient (51°F - Cold Holding); baked potatoes (50°F - Cold Holding); milk (50°F - Cold Holding)in walk-in cooler. Inspector's ambient thermometer reads 52°F. Per employee, all products have been in the same cooler since 11:30. Food temperatures taken at approximately 4:30. Also, three packages of vacuum sealed thawed raw salmon with a label stating to remove from packaging before thawing in middle kitchen flip top reach in cooler.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed raw chicken (50°F/48°F - Cold Holding); raw fish (50°F/50°F/51°F - Cold Holding); butter (50°F - Cold Holding); rice (54°F/52°F/51°F - Cold Holding); shell egg ambient (51°F - Cold Holding); baked potatoes (50°F - Cold Holding); milk (50°F - Cold Holding)in walk-in cooler. Inspector's ambient thermometer reads 52°F. Per employee, all products have been in the same cooler since 11:30. Food temperatures taken at approximately 4:30.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Portioned bags of raw chicken stored over raw beef in the walk-in cooler.
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server brought dirty dishes to dishroom, scraped plates, handled the computer then began to handle single-service items to pack a take out order. Employee coached on proper handwashing and employee washed hands.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with clear liquid on rack by walk-in cooler. Employee identified contents as oil and labeled the spray bottle.
Fixed on the spotRepeat violation
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. Only two employees handle food were both employed over two months ago do not have proof of food handler training.
Basic3
Code 06, Food properly thawed: 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. Three packages of vacuum sealed thawed raw salmon with a label stating to remove from packaging before thawing in middle kitchen flip top reach in cooler.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Two cases of peppers stored on the floor in the walk-in freezer.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired June 1, 2026.
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.
- 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.