Sabor Venezolano

2132 Whisper Lakes Blvd, Orlando, FL 32837 · Permanent Food Service · License 5812301

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Aug 25, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Aug 25 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
6 high priority (fixed by the Aug 25 follow-up, 4 repeats), 2 intermediate, 14 basic (7 repeats); basic violations cost 12 at most
-44
Administrative complaint on Aug 17, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score44

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

Inspection history

1 inspection · 3 visits

Aug172026

Routine inspection

22 violations found · Inspector came back 2 times

2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
12 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 6 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -A case of eggs stored on the floor at back of kitchen since the previous day per operator. - Case of eggs in-use on cooks line held at room temperature since the previous day.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  -Observed case of shell eggs stored on floor in storage area. Per operator they were placed on floor the day prior. -In use case of eggs on cooks line.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw ground beef stored over cooked ground beef in reach-in cooler at back of kitchen.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee scratching head then proceeded to touch clean tong and removed food from grill.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Shopping bags used to hold arepas in hot holding unit and to store pastries and raw meat in reach-in coolers and freezers throughout establishment.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach in hallway leading to restroom.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. -The only handwashing sink on cooks line leaking from below and not in use per operator.
  Handwash sink used for purposes other than handwashing.
  Observed orange juice being dumped in handwashing sink at front counter.
Basic14
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -Several pans of chicken and beef in reach-in cooler uncovered. - Empanadas uncovered in reach-in freezer.
  Repeat violation
  Food stored on floor.
  2 cases of plastic bottled water and a case of plantains stored on floor in storage room.
  Raw fruits/vegetables not washed prior to preparation.
  Observed oranges being placed into juicer directly from box and lemons sliced directly from box at front counter.
  Repeat violation
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  -Shaved ice cooler stored outside on corridor at entrance to restaurant. -Chest freezer and ice-cream cooler stored in hallway.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Several water bottles and energy drink can on prep table at back of kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee slicing fruits at front counter with rings and jewelry on wrist.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Styrofoam cups used as scoop in rice bulk container.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  White cutting board on cooks line.
  Repeat violation
  Equipment in poor repair.
  -Gaskets torn on reach-in cooler adjacent on deep fryers and reach-in cooler on cooks line.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice-cream cooler in hallway.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In restroom.
  Repeat violation
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Inoperable glass reach-in cooler at back storage area used as storage for produce.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Three dead roaches around inoperable reach-in cooler in storage area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Broken tiles on cooks line under fryer and several spots throughout kitchen.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.