Sabor Pinolera 2
2228 NW 28 St, Miami, FL 33142 · Permanent Food Service · License 2337817
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (no follow-up needed), 1 intermediate, 6 basic-12
- Safety score88
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 2, 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 priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license is expired as of October 1, 2026.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plates and spoons stored in hand wash sink in kitchen. Employee removed items from hand wash sink.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw chicken, raw beef and raw fish thawing out in ambient temperature. Employee placed items under running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic jug of oil, case of plastic soda bottles and case of plastic water bottles stored on floor at front counter.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils on steam table in standing water at 102°F.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal pans on shelf above 3 compartment sink wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind cook line soiled with grease.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling above mop sink showing water damage.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.