SABOR A COLOMBIA BAR & RESTAURANT

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Inspection history

1. Apr 1, 2026

   ✓
   4 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

2. Apr 1, 2025

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Mar 5, 2025

   ✕
   5 violations

   • Pesticide application not supervised by a certified applicator
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. Oct 4, 2024

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

5. Nov 9, 2023

   ✓

6. Oct 17, 2023

   ✕
   7 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Improper thawing procedures used
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Feb 2, 2023

   ✓

8. Oct 20, 2022

   ✓

9. Sep 16, 2022

   ✓

10. Sep 7, 2022

    ✕
    4 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: All pork or any food containing pork is not heated to 150�F or above.
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.