SABINA'S DINER & ICE CREAM SHOP

Name: SABINA'S DINER & ICE CREAM SHOP
Address: 2400 N FLORIDA AVE, HERNANDO, FL, 34442, US
Rating: 72.4

2400 N FLORIDA AVE, HERNANDO, FL 34442

License #1900915

🍦 Dessert/Ice Cream ℹ️

72.4 Grade C / 100

Mixed Health Record

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Latest inspection

April 15, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SABINA'S DINER & ICE CREAM SHOP in HERNANDO currently holds an InspectFL Health Score of 72.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 44 total violations — 10 critical, 13 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 3, 2026

The latest inspection on April 15, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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Would you eat here?

SABINA'S DINER & ICE CREAM SHOP has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[22-20-5] Accumulation of mold-like substance in the interior of the ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on cutting board in kitchen
[01B-07-4] Food with mold-like growth. See stop sale. Chili in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In crock pot in cook line area. Operator turned up heat setting on crock pot to reheat to 165F. grits (116F - Hot Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooler in cook line area soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked with bucket. Inspector removed to wash hands.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Madison

Disposition: Met Inspection Standards
[12B-01-4] Employee eating while preparing food. Manager was actively drinking out of uncovered coffee cup while prepping food, placing cup on cutting board when not drinking. Discussed with manager and she moved drink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored in egg crate on top of tortillas. Employee stated they were her personal eggs and moved them.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Open container of cake mix powder underneath handwashing sink. Owner moved.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in walk in cooler. Manager removed and stated she would speak with dishwasher.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen in cooking area have accumulation of food debris.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee switched task, handling equipment, dishes and then prepped food, no handwashing before putting on gloves.
[09-01-4] 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. Owner handled slides tomatoes bare handed in reach in cooler while simultaneously handling plastic wrap with cooked meat inside. Owner again handled same tomatoes bare handed while placing them on a customer plate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored on top of tortillas. Manager moved.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have heat test stickers or thermometer to test heat dishwasher machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chopped potatoes, coleslaw and beef stew in cooler not date marked. Manager stated they were prepped on 12/02/2024. Manager placed labels on containers.