Fonda Sabaneta

8766 W Flagler St, Miami, FL 33174 · Permanent Food Service · License 2337349

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
3 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic (6 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 7 Basic
What was still cited
High priority1
- 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
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  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/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on rack rice with coconut (49°F - Cold Holding), according to cook placed out 40 minutes ago, operator stored rice with coconut inside reach in cooler for proper storage.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee using cell phone, no changed gloves before handling food, no hand washing observed. Coached employee on proper hand washing and gloves use. Employee washed hands and put gloves on.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter added no vacuum breaker.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards soiled with food residue.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed blender lid stored inside hand wash sink. Operator removed lid.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no manager certified, Hector Briceño.
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw frozen pork thawing at ambient temperature, employee placed pork inside walk in cooler, for proper thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil stored on the kitchen floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed inside dry beans and rice container. Operator stored scoops with handle upwards.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed on stove handle. Operator removed tongs from door handle.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed drink at prep table, employee discarded.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at kitchen.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on freezer and reach in coolers soiled, hood filters grease buildup.
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box with single serve cups stored on the floor. Employee stored cc cups 6 inches above floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed tiles and vents soiled.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license displayed 10/01/2025
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.
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.
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.