SABOR NICA RESTAURANT CORPORATION Inspection – November 7, 2023

High Priority 1

#5High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed raw chicken stored directly inside grocery plastic bags inside reach in freezer.

Intermediate 2

#6Intermediate12A-01-4

Intermediate – Employee applied hand antiseptic in place of washing hands as required.

#7Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided form during inspection.

Basic 4

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located kitchen area.

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw beef inside metal container on top prep table. Observed operator placed raw beef under running water.

#4Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Hand wash sink kitchen.

Florida Food Watch