SABOR A MEXICO RESTAURANT
706 E BRANDON BLVD · BRANDON · Hillsborough County · FL 33511
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
65 full violation description(s) documented by the inspector during this visit.
High Priority 20
03D-01-4High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. – 10lbs rice 148°F, from 200pm temped at 4:12 **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. – employee entered the kitchen no handwash then handle chip platter **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. – employee went from raw meat to lettuce **Warning**
12A-10-4High Priority – 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. – all employees at some point observed to do this violation **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. – employee wiped the sweat off of his forehead no handwash or glove change then went right back to food service **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. – lemons -lime – chips **Warning**
28-14-4High Priority – Evidence of mop/cleaning wastewater dumped onto ground. – **Warning**
01B-07-4High Priority – Food with mold-like growth. See stop sale. – tomato sauce **Warning**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. – 10-15 live flies in kitchen area contacting food on cooks line. See stop sale for limes and chicken **Warning**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items below are observed to be 51-69°F, – entire Walk in cooler: -shell egg approximately 15dozen -cooked rice approximately 16lbs – molding tomato sauce 3lbs – salsa 2lbs – sour cream 160lbs – fresco cheese 5.39lbs – American cheese 360lbs – pico de gallo 11-12lbs approx – cooked vegetables 3lbs approx – cheese in tubs 10lbs approx – lettuce 60lbs entire reach in coolers: (all approx. amounts) – raw shrimp 5lbs – raw beef 5lbs – raw steak 5lbs – raw chicken 5lbs – cut tomatoes 3lbs -cooked mushrooms 2lbs -pico de gallo 5-7lbs – carne de res 5lbs – shredded American cheese 10-15lbs – shredded cheese 5lbs – diced tomatoes 3lbs – sliced tomatoes 3lbs – sour cream 5lbs – cooked shrimp 1lb – cooked rice 10lbs – guacamole 10lbs **Warning** **Warning**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. – beans at room temp 126°F, **Warning**
35A-09-4High Priority – Presence of insects, rodents, or other pests. – ants in kitchen area and Walk in cooler area too many to count **Warning**
08A-07-4High Priority – Raw animal food not properly separated from ready-to-eat food. – chicken above beef above fish **Warning**
35A-23-4High Priority – Roach excrement and/or droppings present. – too many to count on top of cardboard lining dry storage shelves holding food **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. – approximately 20 in dry storage area on the shelves with food item – too many to count in Walk in cooler/dry storage area due to lack of perimeter protection **Warning**
35A-21-4High Priority – Rodent burrow or rodent nesting materials present. – chewed up plastic lid on top of tortilla container with rub mark – chewed cardboard – chewed foam **Warning**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. – server came into the kitchen with 2 plates and a bowl, no handwash after placing in soiled pile then plated chips barehanded **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. – employee grabbed/itched/touched crotch area without glove change then returned to food service **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. – limes contacted by fly **Warning**
41-09-4High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. – bleach next to service items in the kitchen **Warning**
Intermediate 15
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. – interior of all reach in coolers – interior of Walk in cooler **Warning**
11-03-4Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. – person in charge shows disregard for knowledge and corrective action **Warning**
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. – no one knows anything about a test kit **Warning**
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. – server with long nails grabbing tortilla chips **Warning**
05-07-4Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. – black plastic canister **Warning**
27-23-4Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit. – 78°F, by fryer and ran for two minutes **Warning**
04-02-4Intermediate – Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. – ambient air Walk in cooler 52°F, and holding – ambient air in all reach in cooler 52°F, – not enough room in Walk in freezer to utilize for temperature correction of cold hold items – ice in ice machine only has about 20lbs ice – one reach in cooler in back area is functional but packed to the brim – operator has not made an attempt to correct temperatures despite multiple prompts/explanation All items below are observed to be 51-69°F, – entire Walk in cooler: -shell egg approximately 15dozen -cooked rice approximately 16lbs – molding tomato sauce 3lbs – salsa 2lbs – sour cream 160lbs – fresco cheese 5.39lbs – American cheese 360lbs – pico de gallo 11-12lbs approx – cooked vegetables 3lbs approx – cheese in tubs 10lbs approx – lettuce 60lbs – guacamole 10lbs entire reach in coolers: (all approx. amounts) – raw shrimp 5lbs – raw beef 5lbs – raw steak 5lbs – raw chicken 5lbs – cut tomatoes 3lbs -cooked mushrooms 2lbs -pico de gallo 5-7lbs – carne de res 5lbs – shredded American cheese 10-15lbs – shredded cheese 5lbs – diced tomatoes 3lbs – sliced tomatoes 3lbs – sour cream 5lbs – cooked shrimp 1lb – cooked rice 10lbs **Warning** Warning** **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. – upstairs bathroom **Warning**
03D-20-4Intermediate – Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
03D-19-4Intermediate – Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. – beans on table across from three compartment sink temping at 120°F, Also too deep **Warning**
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures. **Warning**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. – milk drink in Reach in cooler and all items in reach in cooler and Walk in cooler **Warning**
Basic 30
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. – reach in cooler gaskets – exterior of iced tea container – – exterior of seasoning bottles – exterior of bulk bins – dry storage shelves – exterior of fryer – exterior of hot hold station **Warning**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. **Warning**
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. **Warning**
35A-03-4Basic – Dead roaches on premises. – 2 dead roaches: one under reach in cooler, 1 in dry storage **Warning**
12B-12-4Basic – 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. – open cup on metal prep table **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. – opened water bottle on prep table **Repeat Violation** **Warning**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. – Walmart salad in reach in cooler **Warning**
40-07-4Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. – cellphones, keys, book bags, and bicycle stored in food holding and/or prep/service areas **Warning**
14-11-4Basic – Equipment in poor repair. – rusting metal prep tables – rusting food equipment – torn foil on shelves – rusting food service utensils – grooved cutting boards **Warning**
36-22-4Basic – Floor area(s) covered with standing water. – various areas Other observances: – walls soiled/ stained/ stripping; possible mold- like substance in various areas – ceiling dusty/ soiled/ stained/damaged; possible mold like substance **Warning** **Warning**
08B-43-4Basic – Food stored in a room/shed that is not fully enclosed. – can foods, rice, beans, seasonings and Walk in cooler in added extension of building by using wooden walls/ panels that are not fully enclosing or protecting said items. There are visible gaps and broken panels allowing for possible of vermin and environmental contaminants **Warning**
08B-12-4Basic – Food stored in holding unit not covered. – lemons in container in kitchen – sauce in Walk in freezer **Warning**
08B-38-4Basic – Food stored on floor. – meat and salsa on Walk in cooler floor **Repeat Violation** **Warning**
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. . **Warning**
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. – various utensils on soiled or inappropriate surfaces **Warning**
33-33-4Basic – Large amount of unused equipment/supplies present. – Coca Cola drink machine **Warning**
35A-12-4Basic – Mosquitoes breeding in standing water. – mop water discarded on the ground outside of building breeding/ attracting mosquitos as evidenced by the many mosquitos observed – tree with gap holding murky water has mosquitos congregating in/above Inspector observes this via the bites derived on my arms standing directly in front of area **Warning**
51-13-4Basic – No Heimlich maneuver/choking sign posted. **Warning**
51-18-6Basic – No copy of latest inspection report available. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. – 2nd floor bathroom and kitchen handwash sink **Repeat Violation** **Warning**
29-49-5Basic – Observed standing water in bottom of reach-in cooler. – bar area **Warning**
16-48-4Basic – Old food stuck to clean dishware/utensils. **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. **Warning**
35B-12-4Basic – Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. – exterior added room to hold food, service items, chemicals, Walk in cooler has gaps, broken panels, etc. **Warning**
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. – raw **Repeat Violation** **Repeat Violation** **Warning**
25-05-4Basic – Single-service articles improperly stored. – coffee filters soiled in black crate under iced tea shelf **Warning**
42-03-4Basic – Storage of maintenance equipment in areas that may result in cross contamination. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. – by iced tea dispenser in the kitchen **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -seasonings, sugar removed from manufacturer packaging and not identified in bulk container **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 1:27 AM.
Violation category totals
2 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
8 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
8 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.