El Manjar Sabor Latino
Last inspected: Nov 18, 2025
78
Score
El Manjar Sabor Latino appears in inspection records eight times, starting in 2022. The most recent visit was on Nov 18, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around six violations each.
“Ready-to-eat” comes up most often, recorded four times in the inspection record.
That falls roughly in the middle of the pack for Tampa restaurants. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over prepared vegetables and margarine in reach in cooler at time of inspection.
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Observed kitchen utensils stored on floor stand oven at time of inspection.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler handles are soiled at time of inspection.
23-03-4
78
May 9, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Prep area **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Food stored in a location that is exposed to splash/dust. Observed operator cutting cabbage and storing next to used mop and broom in pre area.
08B-36-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed operator slicing purple onions before washing. Discussed proper washing prior cutting procedure.
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area
21-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged foods in individual plastic containers located in glass reach-in-cooler not properly labeled. **Repeat Violation**
02D-03-4
Basic - Food stored on floor.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
55
Dec 2, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Jun 3, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-03: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning** - From follow-up inspection 2024-06-03: **Time Extended**
02C-02-5
82
Apr 1, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
58
Dec 4, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Observed toxic chemicals bottles stored on top of water machine in front kitchen area
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers and bags stored in hand sink in back kitchen area
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
12B-12-5
Basic - Ice buildup in reach-in freezers. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
47
Mar 10, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables and sauce Escabeche at 71 F. Operator placing in reach-in-freezer **Corrective Action Taken**
03A-02-5
High Priority - Open food re-served to customers. Open container of cooked vegetables and sauce Escabeche on tables in dining room
07-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Duglas Henriquez Person In Charge
53A-02-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Raw fruits/vegetables not washed prior to preparation.
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
41
Nov 28, 2022
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Handwash sink not accessible for employee use at all times. Food stored inside hand sink in prep area
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working at time of inspection
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Box of cooking oil in prep kitchen area **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezers in prep area
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Back panel on stove.
14-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
47
Frequently Asked Questions
When was El Manjar Sabor Latino last inspected?
The most recent health inspection at El Manjar Sabor Latino on file is from Nov 18, 2025. The public record contains eight inspections in total.
What is the most common violation at El Manjar Sabor Latino?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at El Manjar Sabor Latino.
How does El Manjar Sabor Latino compare to other restaurants in Tampa?
El Manjar Sabor Latino most recently scored 78 out of 100, which is about the same as the Tampa average of 79.
Has El Manjar Sabor Latino's inspection record improved over time?
Results have been roughly steady. Inspections at El Manjar Sabor Latino have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Manjar Sabor Latino means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Manjar Sabor Latino inspected?
Based on the inspection history on file, El Manjar Sabor Latino is inspected around three times per year on average.
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