What is Sabrosito Restaurant & Bakery's health inspection score?

Sabrosito Restaurant & Bakery has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sabrosito Restaurant & Bakery last inspected?

Sabrosito Restaurant & Bakery was last inspected on December 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sabrosito Restaurant & Bakery have?

Sabrosito Restaurant & Bakery has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sabrosito Restaurant & Bakery safe to eat at?

Sabrosito Restaurant & Bakery has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sabrosito Restaurant & Bakery serve?

Sabrosito Restaurant & Bakery serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sabrosito Restaurant & Bakery

Name: Sabrosito Restaurant & Bakery
Address: 31 TARRYTOWN ROAD, White Plains, 10607
Rating: 81

31 TARRYTOWN ROAD, White Plains

Last Inspected: 12/5/2025

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0Good

American

Better than 22% of american restaurants

Declining

4 inspections

Last: Dec 5, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

4.8

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

-12 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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31 TARRYTOWN ROAD, White Plains, FL 10607

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Violation Timeline

Jan 2024

1 inspections

4 high priority

3 basic

Jan

Feb 2024

1 inspections

Jan 2025

1 inspections

5 basic

Jan

Dec 2025

1 inspections

1 high priority

6 basic

Inspection History

4 records on file

3 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (6)

−12 pts

13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−22 pts

Jan 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
8AFood 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)−2

Base deductions−10 pts

Feb 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Jan 24

Inspection Inspection

4 High3 Basic

7 total

54/100inspection score

−46 pts

High Priority (4)

−40 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5BPotentially 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.−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (3)

−6 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−46 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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