SAVOR 100X35 #3

Name: SAVOR 100X35 #3
Address: 1083 N TOLEDO BLADE BLVD, NORTH PORT, FL, 34288, US
Rating: 90.3

1083 N TOLEDO BLADE BLVD, NORTH PORT, FL 34288

License #6805537

90.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SAVOR 100X35 #3 in NORTH PORT currently holds an InspectFL Health Score of 90.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 1 major, 4 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 23, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

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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.

Disposition: Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the 2-door stand up cooler in the office area. The operator properly stored the raw foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (53F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the cooler.
[06-09-1] Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a beverage pitcher stored inside the handwashing sink behind the front counter. The operator removed the pitcher from the hand sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed the establishment open and operating to the public with an expired license.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse