Sak Pase
134 N Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2338657
What drove the grade
Employee rubbed hands together for less than 10-15 seconds while washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (no follow-up needed), 2 intermediate, 8 basic-20
- Safety score80
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 16, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license from Division of Hotels and Restaurants expired since October 1, 2026.
Intermediate2
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 legume, vegetable soup ( bouyon), spicy coleslaw not date marked at walk in cooler. As per operator for less than 2 days.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink in the bar used to stored wet wiping cloths.A
Basic8
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open water bottle stored at above food to the serve to customers inside of the walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed at cooked pork container reach in cooler across cook line.
Equipment in poor repair.
Observed reach in cooler near steam table in disrepair.
Ice buildup in front of walk-in freezer door.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed in bar area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk gasket at reach in cooler across cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed metal pans near the triple sink.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at reach in cooler across cook line.
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.