EL SABOR CUBANO

Name: EL SABOR CUBANO
Address: 1240 NW 16 ST, BELLE GLADE, FL, 33430, US
Rating: 43.4

1240 NW 16 ST, BELLE GLADE, FL 33430

License #6052817

🌴 Cuban/Caribbean ℹ️

43.4 Grade F / 100

Failing Health Score

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Latest inspection

June 15, 2026 · 2 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL SABOR CUBANO in BELLE GLADE currently holds an InspectFL Health Score of 43.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 39 total violations — 16 critical, 14 major, 9 minor.

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Record snapshot

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The latest inspection on June 15, 2026 shows 2 observation rows: 2 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

EL SABOR CUBANO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled paper work, bulletin board and floor fan then put on gloves and began preparing food for customers without washing hands. Discussed with employee who then washed hands and changed gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook top; cooked pork (95F - Hot Holding). Operator stated pork cooked prior to being held less than 2 hours, turned on heating element to reheat pork to 165F and hold at 135F or above.

Disposition: Emergency order recommended
[08B-38-4] Food stored on floor. Box with thawed chicken wings and raw chicken breast stored on the floor. Advised operator to store properly.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Box with breaded chicken wings and raw chicken breast. Operator placed in refrigerator.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle cellphone and wiped hands on gloves then began to handle utensils and prep press to prepare sandwich; no hand wash. Chef washed hands.
[35A-02-7] Live, small flying insects found. Approximately 30 flies flying around in food truck: 2 flies landing on ham slices and cheese on counter 5 flies flying on clean utensils, fryer basket 3 flies flying meat in box on the floor of food truck
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw beef in plastic bag stored above frozen beverages- not all products commercially packaged. Advised operator to store properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw fish stored over blender with juice. Raw shelled eggs stored in door of refrigerator stored above various ready to eat items including bottle with juice. Advised operator to store properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep area sitting beside cook top: cooked pork (68F at 2:30pm- Reheating) As per operator removed from refrigerator for service since 11am. Cooked pork did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: raw steak (57F - Cold Holding); cooked ground beef (58F - Cold Holding); raw shelled eggs (59F - Cold Holding); raw fish (55F - Cold Holding) As per employee, stored in unit over night. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: raw steak (57F - Cold Holding); cooked ground beef (58F - Cold Holding); raw shelled eggs (59F - Cold Holding); raw fish (55F - Cold Holding) As per employee, stored in unit over night. Not prepped or portioned today. See stop sale. On floor: thawed breaded chicken wings (56F - Cold Holding); thawed raw chicken (70F - Cold Holding) As per employee, stored since 3 hours. Not prepped or portioned today. Operator placed in refrigerator to quick chill.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep area sitting beside cook top: cooked pork (68F at 2:30pm- Reheating) As per operator removed from refrigerator for service since 11am. Cooked pork did not reheat to 165F in a total of 2 hours. See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink used as storage for various items.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided chlorine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At refrigerator: cooked ground beef cooked since 3 days; no date mark. Advised operator to date mark.
[53B-10-4] Records/documents for required employee training do not contain all of the required information.