Sabor del Caribe
3020 Lamberton Blvd Ste 110, Orlando, FL 32825 · Permanent Food Service · License 5813381
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 7 basic (1 repeat)-16
- Safety score84
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 visitAug 4, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked ground beef 45°F, diced chicken 45°F , chicken patties 46°F. Kept cold holding in walk in freezer for less than 4hrs . Rechecked after placed in freezer 42°F
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over peeled carrots in walk in cooler. Removed by employeeCorrected On-Site Corrected On-Site Repeat Violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Money placed on top of green cutting board. Money removed and cutting board sent to wash.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on top of prep sink next to cutting board and tray with peppers , removed Corrected On-Site Corrected On-Site
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Cardboard use to line shelves in cook line , removed by operator Corrected On-Site Corrected On-Site
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Removed by operator .
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have grease build up
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Cracked tiles on floor in front of three compartment sink
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.