Sabor Colombiano

504 N Alafaya Trl Ste 106, Orlando, FL 32828 · Permanent Food Service · License 5812113

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Jul 27, 2026

What drove the grade

Live, small flying insects foundHigh priority, repeat · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
7 high priority (5 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 9 basic (1 repeat)
-41
Safety score59

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

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

19 violations found

First visitJul 27, 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.
19 violations found:
- 7 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Boiled eggs prepared 7-19
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Lime pie and fruit pie dated 5-8 operator estates it's prepared Thursday 7-23 but she didn't change label . Boiled eggs boiled 7-19 stop sale .
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  white rice (109°F - Hot Holding) Operator stated it's been stored less than 2 hours and she start reheat it .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Raw chicken at the same container with cooked chicharron operator discarded it .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee coming from outside putting her gloves on and start cooking without hand wash .
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed 1 small flying insects back area not landing at any food . Next routine visit per supervisor.
  Repeat violation
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Household flying insects stored bottom table next to clean equipment.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Yucca prepped Saturday no date mark .
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  New hired didn't have agreement. She signed while conducting my inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only observed one certification for yeinny.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  harina Pam powder.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go soup container used as scoop at the harina Pam powder .
  Equipment in poor repair.
  Gasket torn at the walk-in cooler door .
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom of make table and the prep table back area .
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Employee hand sink the one next to the 3 compartment sink faucet is broken.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Operator ind the cover .
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Under and next the ice machine.
  Light not functioning.
  One out by the hoods .
  Floor soiled/has accumulation of debris.
  Behind ice machine really heavy soiled .
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.
Stop sale: An order that the food can’t be sold or served.