Fonda Sabaneta
1101 SW 8 St, Miami, FL 33130 · Permanent Food Service · License 2312973
What drove the grade
Stop Sale issued due to adulteration of food product.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection5 high priority (fixed by the Sep 8 follow-up), 4 intermediate, 7 basic-34
- Extension granted on Jul 9, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score64
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 8, 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 9, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed copy Food handler certificate for Raimond Pena with FRLA, Jose Pina with FRLA, Leonardo Guzman with FRLA, Yuliana Castro London with FRLA, Ricardo Gonzalez with FRLA, Original Certificate must be provided. Person in charge provided copy of Food Employee Reporting Agreement for new employees Milena Sibulo, Sandra Hernandez, Alejandro Gonzalez, Yolanda Gomez, Blanca Martin, Jorge Arrollave, Jose Pena, and Paola Bermudez.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
Observed two opened bags of pulp stored inside ice machine located in bar area.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sancocho (67°F - Cold Holding), as per label and person in charge was prepared Monday around 12 pm. Also observed whole fish (62°F - Cold Holding); seafood mix (57°F - Cold Holding); pork belly (62°F - Cold Holding), as per operator, they were prepared at 1:00 pm today.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed sancocho (67°F - Cold Holding), as per label and person in charge was prepared Monday around 12 pm.
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Observed two open commercially fruit pulp stored inside ice machine located at bar area.
Code 51, Other sanitary and safe operation: Establishment open and serving food to the public during the interruption of electrical or water service without a written emergency operating plan that has been approved by the Division of Hotels and Restaurants.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed white cutting boards and a green cutting board soiled.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water at handwashing sink located at bar area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a hose installed on the hand-washing sink near the walk-in cooler.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed no original copy of employee food handler.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bucket with sugar stored on the floor at bar area. Also observed a bucket with powder stock stored on the floor next to stove inside kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping clothes on top of chest freezer not stored in sanitizer solution.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled in reach in cooler across cooking line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed floor with standing water inside kitchen area and inside walking cooler.
Ceiling tile missing.
Observed one ceiling tile missing inside kitchen area on top of stove.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator.
Observed No copy of latest inspection report available.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.