SABOR BRAZIL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over tomato sauce in reach-in cooler under rice cookers. Operator rearranged. Corrected On-Site

Basic - Equipment in poor repair. Handle broken on middle door of reach-in cooler where rice cookers are.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by bathroom, along bottom of door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Standup reach-in freezer, along fans. Low-boy reach-in freezer along the bottom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored inside mop water by handwashing sink in kitchen. Operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in cut lettuce in Glassdoor cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish in reach-in freezer along wall by entrance to kitchen. Emailed handout to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to dishmachine. Operator provided paper towels. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Hinge is broken.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside bulk container of flour. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass cups at front counter and clean metal pans in kitchen on shelving by triple sink. Operator rotated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and speaker stored on shelving next to clean dishes. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Handle broken on middle door of reach-in cooler where rice cookers are.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over beer in Glassdoor cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine DM with 0 ppm. Rechecked 25 ppm. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Parmesan chicken stored over cheese croquettes in reach in freezer located under rice warmer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beef in reach in cooler across from cook line. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quinoa prepared on 3-27-25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quinoa with labeled of 5-6-2025

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese kept overnight on reach in cooler across from dry storage with temperature of 50F . Cream cheese kept in reach in cooler across from dry storage with temperature of 44F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept overnight on reach in cooler across from dry storage with temperature of 50F . Cream cheese kept in reach in cooler across from dry storage with temperature of 44F. Shell eggs kept in reach in cooler across from dry storage with temperature of 50F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried pork belly kept on cook line for less than 4 hrs with temperature of 116F . Will discard after 4 hrs . Provided operator with time control form . Corrective Action Taken** Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Salgados opened yesterday with no date marked. Corrected On-Site

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. inspectors provided form Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food safety training for server that is not manager.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Coxhinas pulled from freezer yesterday with no date marked. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located on dry storage area with temperature of 59F.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer located across from cook line .

Basic - Old labels stuck to food containers after cleaning. Old labels on chicken broth, salgados coxhinas, Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean spoons, spatulas kept by stove. Corrected On-Site

Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored over whole piece of pork in reach in cooler.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer kept on prep table on cook line . Not under hood . Repeat Violation

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes to establishment from approved plans: server area moved, cookline expanded, mop sink removed, dish machine added. Warning - From follow-up inspection 2024-05-10: Cookline expanded into dining room with expo window, juicing area, sauté area. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marcia Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer in disrepair Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Operator stated they use the one 3 business over. Warning - From follow-up inspection 2024-05-10: Admin Complaint

High Priority - Container of medicine improperly stored.Rubbing alcohol stored on top of to go containers.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored on top of cheese on reach in freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw steak stored on top of beans . Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish in reach in freezer. Corrected On-Site

Intermediate - 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/ Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.For steaks. Inspector printed for operator. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee drinking water from a cup with no lid.

Basic - Employee with soiled clothing.Employee working in kitchen and preparing food while wearing a watch. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen Reach in cooler Shell eggs over cooked vegetables Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen lowboy unit shredded cheese (58-61F)/30 minutes ;opertor recently returned to unit -Kitchen reach in cooler raw meat (45fF - Cold Holding)/2 hours. Operator reduced temperature. Corrective Action Taken

Intermediate - 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/ Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaging missing address of location.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm -50 ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custards

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Silverware/utensils stored upright with the food-contact surface up. Kitchen utensils not stored invertedCorrected On-Site Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher only washing and rinsing plates and utensils. Advised operator that food contact surfaces should be washed, rinse and sanitized during the cleaning process.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw pork stored over bottle waters in the front counter reach-in cooler. Operator corrected during the inspection inspection.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the reach-in cooler and reach-in freezer raw beef, raw pork and raw fish removed from original container stored with multiple ready to eat food items in the restaurant. Educate.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in the hand washing sink. Operator removed during the inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed with 4 tile pieces in the kitchen and the entire front counter.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employees open beverage bottles stored on top of food items and utensils. Operator relocated the employee beverages. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with the exhaust hood filters in the kitchen.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing food contact plate ware with no sanitizing. Educate operator about the correct sanitizing procedures with all food contact surfaces. Operator had chlorine sanitizer and test strips to correct the violation on site. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, dirt,or dust. Observed with the exhaust hood system in the kitchen.