Healthy Sazon
2005 NW 97 Ave K11 &K12, Doral, FL 33172 · Permanent Food Service · License 2337896
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 3 basic-16
- Safety score84
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 10, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee engaged in food packaging changing glove not washing hands , staff was coached on proper handwashing procedures.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed at under shelve prep table.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed trash can blocking the handwashing unit, staff relocated trash can.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed trash plastic tub stored inside the handwashing sink prep area, staff relocated plastic tub to 3 compartment sink.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at prep table.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed over prep area.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.