SAK PASE RESTAURANT

Name: SAK PASE RESTAURANT
Address: 10981 SW 186 ST, MIAMI, FL, 33157, US
Rating: 58.8

10981 SW 186 ST, MIAMI, FL 33157

License #2337934

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SAK PASE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 58.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, DBPR recorded 39 total findings; InspectFL has imported detailed violation rows for 32 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 2, 2026 included 2 critical violations, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

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DBPR

*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.

Inspector notes not yet imported — showing violation categories below.

Disposition: Call Back - Complied
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (92 F - Hot Holding)at the hot box at the front counter. As per employee less than 1 hour.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a box of pork stored underneath preparation table. Employee was coached how to thaw food properly.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from the fryers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
[08B-38-4] Food stored on floor. Observed a bag of carrots, plastic containers stored on the floor of the walk in cooler and walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed food stored inside plastic containers used at cvs to carry merchandise.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sanitizer was 0 ppm . Employee was coached how to sanitize utensils. Sanitizer was adjusted to 100 PPM.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was at 0 ppm. Employee was coached and adjusted the chlorine to 100 ppm.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food inside the refrigerator at the front line not date marked. As per employee food was cooked more than 24 hours ago.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the floor at the kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Also observed food contact surface soiled at the preparation tables at the front line.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Vancela V, Jean Kelly D, Janvier J, and Nia P. Working more than 2 months ago.

Community reaction

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Community pulse

Would you eat here?

SAK PASE RESTAURANT has a rough inspection history. Would you risk it?

F record

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SAK PASE RESTAURANT

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Cuban/Caribbean in MIAMI

KING OF THE SOUSE

ISLAND QUEEN SIGHTSEEING TOURS

EMPLOYEE CAFETERIA 23 FLOOR

EMPLOYEES CAFETERIA

FISHER ISLAND BEACH CLUB

Other options in MIAMI

FRESA CREAM

STAND 304

LILIS MEDITERRANEAN FOOD

NACHOS

GELATO AND DISTRICT 5 - NACHO

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