SABOR

Address: 805 Main Street, Poughkeepsie, NY 12603

SABOR (Operation# 861134) is a food service establishment inspected by New York State Department of Health (NYSDOH). The last inspection date is November 26, 2021.

Entity Overview

SABOR is a food service facility inspected by New York State Department of Health (NYSDOH). The NYS health operation number is #861134. The business address is 805 Main Street, Poughkeepsie, NY 12603. The food service type is Food Service Establishment - Restaurant.

Facility Overview

NYS Health Operation ID 861134
NYSDOH Gazetteer 136300
Facility Name SABOR
Operation Name SABOR
Facility Address 805 MAIN STREET, POUGHKEEPSIE
Permitted Operator Name NERY DIAZ ROMERO
Address 805 Main Street
Poughkeepsie
NY 12603
Municipality POUGHKEEPSIE
County DUTCHESS
Local Health Department Dutchess County
Food Service Description Food Service Establishment - Restaurant
Permit Expiration Date 2022-04-30

Last Inspection Results

Inspection Date 2021-11-26
Inspection Type Re-Inspection
Total Critical Violations 0
Total Critical Not Corrected 0
Total Noncritical Violations 0
Violations None-
Inspection Comments All previous violations have been corrected. Signature not obtained due to COVID-19.

Inspection Results

Inspection DateInspection TypeViolations
2021-11-26Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
All previous violations have been corrected. Signature not obtained due to COVID-19.
2021-11-12InspectionCritical: 2, Noncritical: 1, Violation Items: 15B; 2E; 5B
Signature not obtained due to COVID-19.
2021-05-25InspectionCritical: 0, Noncritical: 4, Violation Items: 14A; 15A; 15B; 8F
All food temperatures measured in compliance at time of inspection. No signature obtained due to COVID-19.
2020-12-03InspectionCritical: 0, Noncritical: 1, Violation Items: 8E
2020-10-05Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
All previous violations have been corrected. New prep cooler has been installed and is operating correctly.
2020-09-28InspectionCritical: 2, Noncritical: 3, Violation Items: 12D; 14A; 15A; 4D; 5A
No signature obtained due to COVID-19.
2020-01-22Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
All previous violations have been corrected.
2019-12-19InspectionCritical: 1, Noncritical: 3, Violation Items: 15B; 4A; 8A; 8F
All food temperatures measured in compliance at time of inspection.
2019-12-11Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
All previous red violations have been corrected.
2019-11-25Re-InspectionCritical: 1, Noncritical: 0, Violation Items: 6A
Repeat of previous 6A red violation.
2019-10-24InspectionCritical: 1, Noncritical: 1, Violation Items: 6A; 8A
2019-06-13Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
Violations cited on last inspection were corrected or not observed.
2019-04-30InspectionCritical: 2, Noncritical: 0, Violation Items: 2C; 5B
All cold and hot holding equipment were checked and were code compliant.
2019-01-16Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
Violations cited on prior inspection were corrected or not observed.
2018-12-31InspectionCritical: 3, Noncritical: 2, Violation Items: 15B; 15C; 4A; 5C
2018-09-13InspectionCritical: 0, Noncritical: 0, Violation Items: None
no violations observed as facililty is clean and appropriate|including dilute bleach sanitizer with wiping rags (at wash station), proper air cooling with cooked beans 152, cooked ground beef 128 and 158 degrees where once cooked food has cooled to 120 degrees placed into cooler. Chopping fresh cilantro with gloved hands|steam table refried beans 152 and cooked rice 165 degrees|below counter reach in cooler chopped beef 61 degrees and prep completed less than 1 hour prior. 41 degrees ambient
2018-03-22InspectionCritical: 0, Noncritical: 0, Violation Items: None
No violations observed|Discussed sick food workers, hand contact, norovirus, sanitizer use-recipe-contact time and rapid cooling where once cooked food has cooled to 120 degrees air cooling is NOT ALLOWED, therefore air cooling food observed at 119 degrees or less is a red violation and may result in discard of that food.|Observed sanitizer with wiping rags available and in use, stored at floor near 3 bay sink|Bain marie salsa 41 degrees|reach in cooler behind counter salsa 38 degrees|steam table pulled chicken 148 degrees and cooked rice and vegetables 159 degrees|counter prep beef section during butchering 40 degrees|Air cooling med bowl of yellow rice and vegetables 128 degrees which was portioned into containers and placed into cooler to complete proper rapid cooling. Portion of this rice also put into steam table for todays meals
2018-01-11Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
2017-12-28InspectionCritical: 1, Noncritical: 5, Violation Items: 12D; 15A; 15B; 5B; 8E; 8F
2 large tied plastic bags of cooked Mexican rice in front bain marie at 47F, ~10 pounds, cooked last night. Temperature of all other foods in top and bottom of unit are all 44F.|- Rice voluntarily discarded and bleached
2017-10-26InspectionCritical: 0, Noncritical: 0, Violation Items: None
Discussed sick food workers ,hand contact, norovirus, sanitizer use, and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed therefore air cooling food observed at 119 degrees or less is a red violation and can result in discard of tha food.|reach in cooler(s)42 degrees ambient with black beans 40 and red beans 43 within|counter prep cooked ground beef 127 degrees and put into cooler|grill prep bain marie: top salsa 40 degrees| : below counter reach in marinating pork 58 degrees and put into cooler after counter prep of less than 1 hour prior|steam table: cooked ground beef 161 degrees
2017-04-07InspectionCritical: 0, Noncritical: 0, Violation Items: None
No violations observed|Sanitizer available with wiping rags|Steam table refried beans 145 degrees|grill prep bain marie reach in cooler raw beef (marinating) 42 degrees (and 2 frozen fish filets defrosting within cooler)|Upright reach in coolers 38 and 40 degrees ambient|Counter prep large covered bowl of cooked rice 168 degrees and intended for steam table. Discussed monitoring to assure >/=140 degrees to maintin hot hold or must rapid cool. Also indicated air cooling is not allowed once food has cooled to 120 degrees, therefore air cooling food observed at 119 degrees (or less) is a red violation and may result in discard of that food.
2016-12-23InspectionCritical: 0, Noncritical: 0, Violation Items: None
2016-11-22InspectionCritical: 0, Noncritical: 0, Violation Items: None
Discussed sick food workers, hand contact, sanitizer use and rapid cooling where 120 - 70 degrees within 2 hours followed by 70 - 40 degrees within the next 4 hours. Once cooling food reaches 120 degrees air cooling is not allowed. Therefore cooling food observed at 119 degrees is a red violation and may result in discard of that food.|Cookline bain marie marinating chicken 43 degrees|Steam table refried beans 164 degrees.|Counter prep pork loin being cubed 40 degrees|Sanitizer in use with wiping rags, gloves in use during ready to eat food prep at grill|No violations observed
2016-09-07InspectionCritical: 0, Noncritical: 1, Violation Items: 8E
2015-12-31InspectionCritical: 0, Noncritical: 1, Violation Items: 15B
2015-09-21InspectionCritical: 0, Noncritical: 0, Violation Items: None
2015-03-18Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
2015-03-16InspectionCritical: 2, Noncritical: 2, Violation Items: 15B; 15C; 6A; 6B
2014-10-02InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 8A
2014-04-28InspectionCritical: 0, Noncritical: 0, Violation Items: None

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
4DCritical ViolationOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
5ACritical ViolationPotentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
6BCritical ViolationEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
14ANot Critical ViolationInsects, rodents present
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
8ANot Critical ViolationFood 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)
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used

Location Information

Street Address 805 MAIN STREET
City POUGHKEEPSIE
State NY
Zip Code 12603

Businesses in the same location

Business NameAddressFood Service DescriptionInspection Date
Mole-Mole Mexican Express/Active 805 Main Street, Poughkeepsie, NY 12603Restaurant2012-05-17
Mole Mole & Antojitos 805 Main Street, Poughkeepsie, NY 12601Food Service Establishment2013-12-26

Businesses in the same zip code

Business NameAddressFood Service DescriptionInspection Date
China House Restaurant · China House 298 Inc. 298 Hooker Avenue, Poughkeepsie, NY 12603Restaurant2021-11-22
Hagan Elementary School · Spackenkill Union Free School District 42 Hagan Drive, Poughkeepsie, NY 12603School K-12 Food Service2021-11-18
Poughkeepsie Children's Home State Licensed 10 Childrens Way, Poughkeepsie, NY 12603Institution Food Service2021-11-10
St Martin Deporres School · St Martin De Porres School 122 Cedar Valley Road, Poughkeepsie, NY 12603School K-12 Food Service2021-11-19
Asian Temptation Fusion & Sushi · Abacus Asian Inc. 718 Dutchess Turnpike, Poughkeepsie, NY 12603Restaurant2021-11-05
Lagrange Italian American Deli · Lagrange Deli LLC 456 Freedom Plains Road, Poughkeepsie, NY 12603Delicatessen2021-11-15
Eastdale Ave Bagel · Kavouras Corp. 35 Eastdale Ave North, Poughkeepsie, NY 12603Food Service Establishment2021-11-17
Christos Restaurant · Christos Catering Inc 155 Wilbur Boulevard, Poughkeepsie, NY 12603Restaurant2021-11-16
Chan's Peking, Inc. 26 Raymond Avenue, Poughkeepsie, NY 12603Restaurant2021-11-05
No 1 Take Out Restaurant · Chen's No. 1 Chinese Restaurant Inc 15 Burnett Boulevard, Poughkeepsie, NY 12603Restaurant2021-11-17
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Dataset Information

This dataset includes 80k thousand food service establishment inspected by New York State Department of Health (NYSDOH). Each business is registered with health operation number, facility name, operation name, inspection dates and violations, business location, etc.

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction State of New York