Cafe y Sabor
7269 NW 36 Street, Miami, FL 33166 · Permanent Food Service · License 2327880
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 high priority (no follow-up needed), 6 basic (1 repeat)-13
- Safety score87
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 visitJul 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed pork (66°F - Cold Holding); chicken breast (62°F - Cold Holding); as per employee since previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pork (66°F - Cold Holding); chicken breast (62°F - Cold Holding) as per employee since previous day.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up at reach in freezer located by entrance of kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed handsink located next to 3 compartment sink soiled. Observed gaskets soiled throughout reach in cooler and reach in freezers. Observed hood filter soiled at cook line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled throughout kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents soiled throughout establishment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.