Sanpocho Restaurant
901-25 SW 8 St, Miami, FL 33130 · Permanent Food Service · License 2318204
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 10 basic-19
- Safety score81
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 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fried rice (82°F - Hot Holding). Operator started reheating.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over ready to eat arepa.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle of easy off stored next to fryer. Operator removed.
Fixed on the spot
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pansa being thawed in an improper manner. Coached person in charge.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil bucket stored on the floor next to fryer. Operator removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed spoon in standing water at 96°F under white rice station. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed Bowl or other container with no handle used to dispense food inside raw chicken located inside reach in cooler.
Equipment in poor repair.
Observed gaskets in disrepair at reach in cooler located next to three compartment sink.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed Accumulation of lime scale on the inside of the dishmachine.
Code 25, Single-service items: Observed Single-service stored on the floor at dry storage area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and ceiling vents soiled with accumulation of dust.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed in kitchen prep area and ware washing area.
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.