Sabor Venezolano Kendall

13762 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2327853

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 10 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
5 high priority (2 fixed by the Sep 10 follow-up, 3 fixed on the spot, 1 repeat), 10 basic (2 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 5 High priority
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed in walk in cooler 2 whole snapper defrosted and still in reduced oxygen packaging. Operator discarded of whole snapper during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at front service counter potato salad (56°F - Cold Holding) as per operator less than 4 hours. Operator placed over ice for rapid cooling during time of inspection. Observed at walk in cooler raw chicken (44°F - Cold Holding); raw beef steak (46°F - Cold Holding); raw beef patties (43°F - Cold Holding); cooked tenderloin (46°F - Cold Holding); shredded beef (43°F - Cold Holding). Operator kept walk in cooler door closed.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Observed at reach in cooler at cook line raw pork belly stored in same container as pre cooked pork chops. Operator removed cooked pre cooked pork chops from container during time of inspection.
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed in walk in cooler raw beef patties stored above bottled drinks. Operator stored bottle drinks above beef patties during time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Chlorine 10ppm). Operator corrected concentration of Triple Sink (Chlorine 50ppm).
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed at preparation table to the right of cook line cooked shredded chicken defrosting in ambient temperature.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed in walk in cooler 2 whole snapper defrosted and still in reduced oxygen packaging. Operator discarded of whole snapper during time of inspection.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cut plantains in walk in cooler uncovered. Employee covered during time of inspection.
  Fixed on the spot
  Food stored on floor.
  Observed in walk in freezer avocado puree stored on floor. Operator removed packaged avocado puree from floor during time of inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed below preparation table at cook line. Employee removed during time of inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed at reach in cooler container of tomato sauce, and cooked shredded beef bearing old labels. Operator removed old labels.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler shelves throughout kitchen soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed pans below preparation table not inverted. Employee inverted during time of inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed accumulation of grease at walls of kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed accumulation of dust on vents in kitchen area.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.