Sano Food

10712 NW 74 St, Doral, FL 33178 · Permanent Food Service · License 2333774

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
2 high priority (1 repeat), 6 intermediate (1 fixed on the spot), 14 basic (1 repeat); basic violations cost 12 at most
-43
Complaint after follow-up on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
17 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 13 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Administrative complaint
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff doing food preparation while wearing watch at front counter area.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Could not observed at white chest freezer near bathrooms because of large storage of boxes on top of it.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed dumpster lid open.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 2 High priority
- 6 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed frozen raw chicken in open bag stored over hot dogs in thank you bag at RIF outside of kitchen.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed thank you bag used to stored hot dogs at RIF outside of kitchen area.
  Repeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed tuna tartare, salmon tartare, ceviche, smoked salmon, Nordic smoke, poke ceviche, pacific zenith, aurora springs, Nordic velvet, not identified as container raw or undercooked animal products on menu.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed no consumer advisory. Advisory was provided, printed, and posted.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at HWS at front counter closer to entrance door.
  No soap provided at handwash sink.
  Observed at HWS at front counter closer to entrance door.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Gabriela and Roneyxy with expired food handler training in 2026.
Basic14
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at left RIC across from ovens
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knives stored between RIC and preparation table at kitchen area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff doing food preparation while wearing watch at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle used inside oatmeal container at kitchen area.
  Cutting board has cut marks and is no longer cleanable.
  Observed cuttings board grooved at kitchen area.
  Equipment in poor repair.
  Observed both RICs across from ovens with gaskets in disrepair.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at white chest freezer near bathrooms.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed RIF across from hood with gasket soiled and 3CS spray gun soiled.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed at only bathroom.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole on 3CS right and front wall and at 3CS cove molding under sink.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall around 3CS soiled and wall around four electric flat grills.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled at storage area near bathrooms.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling tiles soiled at storage area near bathrooms.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed four electric flat grills at kitchen area not located under hood currently installed.
Official report, on the Florida DBPR website

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

Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.