Villa de Sabores

5241 NW 79 Ave, Doral, FL 33166 · Permanent Food Service · License 2326177

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
4 intermediate (2 fixed on the spot), 6 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 · 2 visits

Aug202026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- 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.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  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 36, Floors, walls, ceilings and ventilation: 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.Observed ceiling vents and ceiling tiles soiled throughout establishment.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 Intermediate
- 6 Basic
What the inspector cited
Intermediate4
- 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 shredded beef and pork held more than 24 hours not properly date marked at reach in cooler at kitchen.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towel at handsink located at entrance. Employee replenished it.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at handsink located at entrance. Employee replenished it.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handlers expired on 6/29/2036 by Florida Restaurant and Lodging Association.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in freezer soiled at kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filter soiled at cook line.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed at kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed ceiling vents and ceiling tiles soiled throughout establishment.
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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.