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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SABOR A MEXICO License Number: SEA3912727
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 706 E BRANDON BLVD
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/11/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 8 15
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
36-08-4    Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In several areas
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish wash area
28-22-4    Basic - Reach in condensate drain line draining onto ground causing a sanitary nuisance.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted on cooks line. **Corrected On-Site**
38-05-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. And over ice machine
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
36-25-4    Basic - Wall in disrepair. In dish wash area
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Enchilada sauce .
12A-06-4    High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat foods in reach in cooler
35A-07-4    High Priority - Small flying insects in bar area.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and cream
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
31A-11-4    Intermediate - Handwash sink used for purposes other than hand-washing, in dishwash area
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
51-16-4    Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Bar added
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar area
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
14-80-4    Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooks line reach in cooler
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395