DirtyFLRestaurant Inspection Data

SABOR LATINO

1500 Gateway Boulevard
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8848740

  • 10-01-5:Basic - In-use flour scoop in non-time/temperature control for safety in flour not stored with handle above top of food within a closed container in dry storage area. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven and microwave on cook line have accumulation of grease and food debris.
  • 23-03-4:Basic - Nonfood-contact surface top of dishwasher soiled with grease, food debris, dirt. Employee cleaned machine during inspection. Corrected On-Site
  • 01B-14-4:High Priority - 1 Shell egg stored with cracks or broken shell in walk in cooler. See stop sale.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F in a deep covered container drawer at cook line. Rice was cooked yesterday. Marinara sauce 50F-54F in a deep covered pan in walk in cooler. Sauce was cooked yesterday. See stop sale Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F in a deep covered container drawer at cook line. Rice was cooked yesterday. Marinara sauce 50F-54F in a deep covered pan in walk in cooler. Sauce was cooked yesterday.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, employee filled up water container. Employee went to prep sink . Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 8/3/2024

Inspection #: Visit ID: 8848476

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer prep area Raw liver over lobster bisque soup Operator stored properly Corrected On-Site Warning - From follow-up inspection 2024-08-03: Reach-in Freezer Plastic wrapped/portioned raw beef over portioned cooked soup Operator moved soup to top shelf Admin Complaint Corrected On-Site

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8781803

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator decided to use only dishwasher machine Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler, deep containers with, cooked bean (123F cooling ) since 1:50pm at 2:09 2nd temp 4:02pm ( 108F cooling Operator removed and transferred to stovetop to reheat to 165F+ to restart cooling again at 135F **Corrective Action Taken** Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands. Corrected On-Site Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags use a liner for cooked rice on steam table . Operator removed Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer prep area Raw liver over lobster bisque soup Operator stored properly Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in freezer prep area. Raw burgers over raw pork and raw whole muscle beef Operator stored properly Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #3 across from two door oven. red sauce (50F - Cooling)3:23 pm since 10:00am , cooked potatoes (52F - Cooling) 3:23pm since 10:am , cut cheese (52F cooling ) 3:23pm since 10 am Operator discarded. Over 4 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 across from fryers guacamole with tomatoes, (45F - Cold Holding); sour cream (45F - Cold Holding);. Product overstocked, not prepared or portioned today. Operator discarded top portion Stored for approximately 3 hours **Corrective Action Taken** Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #3 across from two door oven. red sauce (50F - Cooling)3:23 pm since 10:00am , cooked potatoes (52F - Cooling) 3:23pm since 10:am , cut cheese (52F cooling ) 3:23pm since 10 am Operator discarded. Over 4 hours. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of flat top grill and on expo windows. cooked plantains (112F - hot holding ) tomato sauce (102F - hot holding) Per operator products stored approximately 3 hours. Operator decided to discard Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sitting on prep area on deep containers. chicken stock (133F - Cooling)at 3:51 , since 3 pm , at 4:13pm ( 127F cooling) shrimp soup (93F - Cooling)at 3:51pm since 3 pm at 4:13pm same temperature. At this current cooling rate product will not cool to 70F within 2 hours Operator moved to walk in cooler on smaller containers **Corrective Action Taken** Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. For cooked pork Operator date marked Corrected On-Site Warning

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8625199

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8476184

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown hand paper towel used as liner for fresh cut herbs - operator removed. Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 2/27, empanadas mix 2/24, tomato sauce 2/24, garlic aioli 2/24, buttermilk ranch 2/17, beef broth 2/27. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table flat top - sliced Swiss cheese (44F-48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table flat top - sliced Swiss cheese (44F-48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table flat top - sliced Swiss cheese (44F-48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning towel in expo hand sink - operator instructed employee to wash towels in 3 compartment sink. Warning

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8380928

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 41°F in drawers under grill, since yesterday. See stop sale
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F. Operator heated water to 150°F. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler left flip top on cook line.
  • 12A-20-4:High Priority - Cook washed hands with no soap. Reviewed proper hand washing with cook. She then washed hands with soap. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 41°F in drawers under grill, since yesterday.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butter 39°F-49°F 10:30. Butter 39°F-50°F 11:00, on cook line. Butter was was cut in pieces 2 hours ago and stacked to high. The butter on the top is not cooling. Cook took half the butter out and placed in separate container to cool. **Corrective Action Taken**
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw Tilapia and raw conch ceviche on menu, have not been heat treated. Repeat Violation Admin Complaint