Sango Restaurant

9485 SW 160 St, Miami, FL 33157 · Permanent Food Service · License 2322225

Official report

out of 100

Grade B

Safety score 88 of 100

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

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 2 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
2 high priority (no follow-up needed, 2 repeats), 1 basic (1 repeat)
-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 visit

Sep102026

Routine inspection

3 violations found

First visitSep 10, 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.
3 violations found:
- 2 High priority
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed curry chicken (50°F - Cooling); rice and beans (50°F - Cooling) inside the walk in cooler. Food was date marked on 9/9/26. Food has been out of temperature for more than 4 hours. Stop sale was issued.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed curry chicken (50°F - Cooling); rice and beans (50°F - Cooling) inside the walk in cooler. Food was date marked on 9/9/26. Food has been out of temperature for more than 4 hours. Stop sale was issued.
  Repeat violation
Basic1
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Fixed on the spotRepeat 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.
Stop sale: An order that the food can’t be sold or served.