SAL Y PIMIENTA SABOR LATINO

Name: SAL Y PIMIENTA SABOR LATINO
Address: 12535 W OKEECHOBEE RD, HIALEAH GARDENS, FL, 33018, US
Rating: 0

12535 W OKEECHOBEE RD, HIALEAH GARDENS, FL 33018

License #2327768

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 16 findings · 0 critical

Routine - Food

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Quick take

SAL Y PIMIENTA SABOR LATINO in HIALEAH GARDENS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 186 total violations — 18 critical, 66 major, 102 minor.

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The latest inspection on April 22, 2026 shows 16 observation rows: no critical rows, 5 major, and 11 minor.

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Inspection coverage

100%

Inspector notes

186

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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
[23-24-4] Buildup of food debris/soil residue on equipment. Observed kitchen equipments soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed inside kitchen ceiling tiles and air vents in the kitchen area not in use.
[14-74-7] 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. Observed walk in freezer in disrepair. No food was stored in this unit at the time of the inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed walk in freezer in disrepair not in use, no food inside.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside oven soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under charbroiled grill with heavy soiled, under steam table with heavy soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep cooler with heavy soiled.
[08B-12-5] Stored food not covered. Observed churrasco stored in reach in freezer not covered
[33-31-5] Unnecessary items/unused equipment on the premises. Observed build up of unused equipments in the kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bucket inside of the bar hand washing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the bar handwashing sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-31-4] Non-pitting surface soiled on food-contact equipment. Observed walk in cooler shelves with heavy soiled.

Disposition: Met Inspection Standards
[22-31-4] Non-pitting surface rust on food-contact equipment. On prep table located in the kitchen, also underneath the preparation table storage located in the kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Small reach in cooler next to the steam table has interior with old food buildup, observed walking cooler shelves soiled.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has old food debris and grease buildup.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Grill Grates with old grease buildup in the kitchen, observed slicer with old food debris.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at fat bar area.
[14-74-7] 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. Observe reach in cooler at cook line not working-No Time Control food was store in this unit at the time of the inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on green cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on prep table kitchen.
[10-08-5] Ice scoop handle in contact with ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink at kitchen interior soiled. Observed three compartment sink interior soiled with slime like substance. Observed hood filters soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Under steam table at kitchen.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed all throughout the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cheese in the walk in cooler.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent handout to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen block by a large garbage can. Operator removed it.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Follow-up Inspection Required
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold accumulation in the ice machine located in the front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease accumulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with heavy grease accumulation, observed interior of hand wash sink located in the front counter soiled.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler located in front of the stoves interior soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Underneath the steam table.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken wing stored over limes in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon, raw tuna stored over pico de gallo in the 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 a rice cooker observed cooked rice (128F - Hot Holding), as per cook for less than 2 hours, employee reheating food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. In the hand sink located in the kitchen observed a try and other items stored in the hand sink. Employee removed it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip available during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in the front counter.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in the front counter.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed underneath the preparation table rusted.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In the hand wash sink used by employees.

Disposition: Follow-up Inspection Required
[31B-03-4] No soap provided at handwash sink. Hand wash sink in the front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease accumulation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip available during the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken wing stored over limes in the 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 a rice cooker observed cooked rice (128F - Hot Holding), as per cook for less than 2 hours, employee reheating food.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed underneath the preparation table rusted.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler located in front of the stoves interior soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon, raw tuna stored over pico de gallo in the walk in cooler.
[33-16-4] Open dumpster lid.
[14-20-4] Ripped/worn tin foil used as shelf cover. Underneath the steam table.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold accumulation in the ice machine located in the front counter.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In the hand wash sink used by employees.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with heavy grease accumulation, observed interior of hand wash sink located in the front counter soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. In the hand sink located in the kitchen observed a try and other items stored in the hand sink. Employee removed it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in the front counter.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed oil gallon stored directly on the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. in a sugar container observed scoop handle touching the sugar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has old food debris and grease buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand wash sink located in the kitchen soiled, observed interior of three compartment sink soiled,
[16-46-4] Old labels stuck to food containers after cleaning. Old labels in clean containers under the preparation table at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Small reach in cooler next to the steam table has interior with old food buildup, observed walking cooler shelves soiled.
[22-41-4] 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. Observed Dishwasher machine chlorine sanitizer 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over cooked pasta.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Grill Grates with old grease buildup in the kitchen, observed slicer with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a bucked a Stored in the hand sink located at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located the kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. On prep table located in the kitchen, also underneath the preparation table storage located in the kitchen.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. Observed above cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of tequeños stored on the floor at walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled cloth stored under 3 compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed licensed expired on October 1st,2023.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handsink located next to 3 compartment sink,blocked with mop in front of it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container inside handsink located next to 3 compartment sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. At the time of the inspection employee was not able to provide employee training for any of the staff.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Observed at handsink located next to 3 compartment sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold accumulation in the ice machine located in the front counter.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-08-5] Ice scoop handle in contact with ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease accumulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with heavy grease accumulation, observed interior of hand wash sink located in the front counter soiled.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler located in front of the stoves interior soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Underneath the steam table.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken wing stored over limes in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon, raw tuna stored over pico de gallo in the 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 a rice cooker observed cooked rice (128F - Hot Holding), as per cook for less than 2 hours, employee reheating food.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent big 6 poster to operator.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. In the hand sink located in the kitchen observed a try and other items stored in the hand sink. Employee removed it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip available during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in the front counter.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in the front counter.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed underneath the preparation table rusted.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In the hand wash sink used by employees.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-08-5] Ice scoop handle in contact with ice.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler located in front of the stoves interior soiled.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken wing stored over limes in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon, raw tuna stored over pico de gallo in the walk in cooler.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with heavy grease accumulation, observed interior of hand wash sink located in the front counter soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a rice cooker observed cooked rice (128F - Hot Holding), as per cook for less than 2 hours, employee reheating food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip available during the inspection.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in the front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease accumulation.
[31A-11-4] Handwash sink used for purposes other than handwashing. In the hand sink located in the kitchen observed a try and other items stored in the hand sink. Employee removed it.
[14-20-4] Ripped/worn tin foil used as shelf cover. Underneath the steam table.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In the hand wash sink used by employees.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold accumulation in the ice machine located in the front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in the front counter.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed underneath the preparation table rusted.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent big 6 poster to operator.
[50-09-4] Current Hotel and Restaurant license not displayed.
[11-27-4] 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.
[11-26-1] 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.