Sabor Brazil

3262 Vineland Rd #103, Kissimmee, FL 34746 · Permanent Food Service · License 5911712

A
Grade A
Safety score 92 of 100
Latest visit: Jul 29, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 29 routine inspection
    1 high priority (fixed on the spot), 4 basic (1 repeat)
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 29, 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.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

      Spray bottle with yellow liquid stored next to utensils by handwashing sink of kitchen, operator removed.

      Fixed on the spot

    Basic4

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

      1 employee engaging food preparation with no hair restraint.

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Plastic container inside flour and salt. Operator removed.

      Fixed on the spot

      Equipment in poor repair.

      Handle broken on middle door of reach-in cooler where rice cookers are.

      Repeat violation

    • Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

      Pans at top of clean dish racks. Operator rotated.

      Fixed on the spot

    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.

Most cited

Food-contact surfaces designed and maintained2
Clean clothes, hair restraints, jewelry1
Clean equipment storage and air drying1
Chemicals and toxic substances1