Sabor y Sazon Peruano
6832 NW 169 St, Hialeah, FL 33015 · Permanent Food Service · License 2328698
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 Jul 24 routine inspection4 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 9 basic-31
- Extension granted on Jul 27, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
At the time of callback inspection observed wet wiping towels stored in sanitation solution of 200 ppm.
More time given
Intermediate2
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Still observed
More time given
Required employee training expired for some employees.
Still observed
More time given
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At the time of callback inspection observed in use utensil stored in standing water at 120°F.
More time given
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
At the time of callback inspection observed employee washing dishes without sanitation step.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Still observed
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shrimp (49°F - Cold Holding); calamari (50°F - Cold Holding); fish (50°F - Cold Holding); cut tomatoes (51°F - Cold Holding); raw chicken (48°F - Cold Holding) for less than 4 hours as per operator. Operator placed food items under ice.
Fixed on the spot
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.
Observed raw chicken over raw beef in open lid reach in cooler. Operator properly stored it.
Fixed on the spot
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.
Observed server touched dirty dishes from customers table and served food to the table without washing hands, instructed operator regarding the hand washing procedure. Operator properly washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed chlorine sanitation bucket with 200 ppm. Operator add water.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee name Alison, Yuriel with 3 weeks of being hired. Operator signed the form during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed lemon stored in hand sink, operator removed it.
Fixed on the spot
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. Employee name Yesica Leiva, with 3 years of being hired.
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. Employees name Jose, Maria.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple dessert prepared from more than 24 hours with not date market.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil container on kitchen floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in use utensils in standing water with 110°F. Operator placed on the stove to reheated it.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs hanging on oven door, operator removed it.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employees preparing food with no hair restraints.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employees washing dishes with no sanitation step, operator properly set up the 3 compartment sink with chlorine sanitation solution, 100 ppm.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket on preparation table, operator removed it.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone, keys stored it above preparation table, operator removed it.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.