Fonda Sabaneta

10855 SW 72 St Ste 47, Miami, FL 33173 · Permanent Food Service · License 2323122

Official report

out of 100

Grade F

Safety score 20 of 100

Latest visit: Aug 20, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority, repeat · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
11 high priority (6 fixed by the Aug 20 follow-up, 1 fixed on the spot, 4 repeats), 1 intermediate, 13 basic (8 repeats); basic violations cost 12 at most
-68
Administrative complaint on Aug 19, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score20

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
- 4 High priority
- 8 Basic
What was still cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  More time given
  Raw animal food stored over or with unwashed produce.
  More time given
  Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Basic8
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed reach in cooler at kitchen entrance with ambient temperature 59°F. As per operator part was ordered to repair cooler by end of day. No TCS foods stored inside at time of callback.
  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: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
- 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.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
- 11 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority11
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw beef (54°F - Cold Holding); chorizo (70°F - Cold Holding) on top of prep table next to fryer. Observed chorizo (60°F - Cold Holding); shredded mozzarella (58°F - Cold Holding) inside reach in cooler at kitchen entrance. As per operator all products have been out of temperature for one hour.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed one case of raw shell eggs stored at ambient temperature on floor in entrance to kitchen and on top of freezer at cook line.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw chicken removed from original packaging stored over coconut lemonade inside reach in freezer next to back exit door.
  Raw animal food stored over or with unwashed produce.
  Observed raw chicken stored over unwashed peppers inside standing reach in cooler.
  Repeat violation
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish stored over cut plantains and raw pork stored over shredded lettuce inside standing reach in cooler.
  Repeat violation
  Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
  Observed raw chicken in same tub as raw beef thawing on top of white chest freezer.
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee drink from water bottle then continue to prepare guacamole without washing hands.
  Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee change gloves after picking up trash off floor without first washing hands.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee handle dirty cutting board and wipe hands on soiled towel then continue to prepare food without changing gloves and washing hands.
  Repeat violationAdministrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter at mop sink missing vacuum breaker on one side.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed bottle of rubbing alcohol stored on shelf above prep area across from black freezer. Operator removed bottle.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed no soap at hand sink at kitchen entrance.
Basic13
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork, raw chicken, and raw beef thawing at room temperature on top of white chest freezer.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of eggs stored on floor in kitchen entrance.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven door handle.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee water bottles on prep tables in prep area.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting board with deep cut marks at prep area.
  Repeat violation
  Equipment in poor repair.
  Observed reach in cooler gaskets torn across dish area.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  In prep area.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at kitchen entrance with ambient temperature 55°F.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel under cutting board next to fryer.
  Repeat violation
  Soiled dry wiping cloth in use.
  Observed soiled towel on top of cutting board.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed all reach in cooler gaskets soiled.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  In prep area.
  Repeat violation
- 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 employee cellphone stored on dry storage rack.
  Repeat violation
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.