El Sabrozon

29 S Dixie Hwy, Greenacres, FL 33460 · Mobile Food Dispensing Vehicle · License 6052714

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 2 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
3 high priority (2 fixed on the spot)
-12
Complaint after follow-up on Sep 1
Counts in full until a follow-up finds the problems fixed
-20
Safety score68

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

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

3 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked corn 45°F, raw chicken 46°F not prepped or portioned today stored in glass door reach in cooler. Per employee, items have been stored for more than 6 hours overnight. See stop sale.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hot dogs (48°F - Cold Holding); cooked corn (48°F - Cold Holding) housemade salsa (46°F - Cold Holding); sliced ham (46°F - Cold Holding) not prepped or portioned today stored in glass door reach in cooler.
  No TCS foods stored in flip top cooler. Housemade salsa, raw beef 41-42°F stored on ice in glass door reach in cooler. Cooked corn 45°F, raw chicken 46°F not prepped or portioned today stored in glass door reach in cooler. Per employee, items have been stored for more than 6 hours overnight. See stop sale.
  Administrative complaint
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
- 3 High priority
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. hot dogs (48°F - Cold Holding); cooked corn (48°F - Cold Holding) housemade salsa (46°F - Cold Holding); sliced ham (46°F - Cold Holding) not prepped or portioned today stored in glass door reach in cooler. Per operator, items have been stored for more than 6 hours overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hot dogs (48°F - Cold Holding); cooked corn (48°F - Cold Holding) housemade salsa (46°F - Cold Holding); sliced ham (46°F - Cold Holding) not prepped or portioned today stored in glass door reach in cooler.
  Per operator, items have been stored for more than 6 hours overnight. See stop sale. sour cream (51°F - Cold Holding); diced tomatoes (53°F - Cold Holding) stored in kitchen flip top not prepped or portioned today. Per operator items have been stored for less than 4 hours. Operator applied ice to container to chill. raw beef (50°F - Cold Holding) stored at bottom shelf of glass door reach in cooler. Per operator, item has been stored for less than 3 hours. Operator applied ice to chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee take customer payment and then immediately begin to prepare customer beverage without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
  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.

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.
Stop sale: An order that the food can’t be sold or served.