El Sabor Latino Restaurante
Last inspected: Mar 11, 2026
78
Score
El Sabor Latino Restaurante has been inspected 10 times since 2022. The most recent report on file is from Mar 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
“Stop sale issued on time/temperature control” comes up most often, recorded two times in the inspection record.
El Sabor Latino Restaurante's latest score is in line with the Greenacres average of 76. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 15 live roaches in kitchen crawling on wall behind triple sink and on clean dishes on shelf over triple sink. Advised Operator to eliminate live roaches, clean and sanitize areas. **Warning** - From follow-up inspection 2026-03-11: Approximately 5 live roaches in kitchen crawling on/behind/under dish machine and triple sink. Advised Operator of to eliminate live roaches, clean and sanitize areas. **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish. **Admin Complaint** - From follow-up inspection 2026-03-11: Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish. **Admin Complaint**
52-04-5
78
Mar 10, 2026
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
39
Aug 6, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
33
Jan 21, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
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. Walk-in Cooler;Seabass (Fish) in commercial oxygen packaging thawed without removal from package See stop sale
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; lentil soup (49F - Cooling) Per operator was prepared and held overnight Item did not reach 41F within six hours. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler;cooked shrimp (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours. Operator moved to quick chill **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains (122F - Hot Holding) Per operator held for less than an hour Advised to reheat to 166+F
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; lentil soup (49F - Cooling) Per operator was prepared and held overnight Item did not reach 41F within six hours. See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
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. Walk-in Cooler;Seabass (Fish) in commercial oxygen packaging thawed without removal from package See stop sale
06-09-1
45
Aug 30, 2024
Routine - Food
10 critical violations. 1 minor violation.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw commercially packaged chicken over portioned whole muscle beef. Discussed with operator Operator removed chicken. **Corrected On-Site**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw burgers over raw whole muscle. Discussed with operator who removed raw burgers On Cookline observed tenderized beef stored over fish. Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in Cooler; Raw portioned chicken over raw beef Educated operator who moved chicken to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in Cooler; cooked tomatoes (45F - Cooling) Per operator food prepared yesterday Held overnight in cooler Food did not reach 41F or lower within 6 hours. See stop sale At Flip top Cooler; yuca (46F - Cooling) Per operator food prepared yesterday Food held in cooler overnight Food did not reach 41F or lower within 6 hours See stop sale
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher; 0ppm Operator fixed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked raw shell eggs then handled clean utensils, without washing hands. Educated operator Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At triple sink; Dishwasher handled dirty utensils then handled clean utensils without washing hands. Discussed with operator Operator discussed with employee who washed hands. **Corrected On-Site**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. At Tea Machine; Chaffing fuel over ice tea server station. Operator removed At Tea Service Area; Chemical (air freshener)stored with ready to eat food. Discussed with operator who removed item **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in Cooler; cooked tomatoes (45F - Cooling) Per operator food prepared yesterday Held overnight in cooler Food did not reach 41F or lower within 6 hours. At Flip top Cooler; yuca (46F - Cooling) Per operator food prepared yesterday Food held in cooler overnight Food did not reach 41F or lower within 6 hours
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At Walk-in Cooler; Containers with red sauce 08/20 cooked beef 8/23 and fried plantains 8/20.
01B-24-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At Walk-in Cooler; Unwashed avocados over cooked beef. Discussed with operator who removed unwashed avocados. **Corrected On-Site**
08B-17-4
21
Jun 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink by dry storage and hose Bibb on back dock. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (127F - Cooling) at 3:50 since 3:30 - 125F at 4:08 Observed cooling in a deep pan on a rolling cart in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to split in two portions in shallow pans and place in freezer to quick chill.
03D-15-4
Intermediate - Person in charge unable to answer basic questions about allergens. Allergens poster sent to operator.
53A-15-4
Basic - Utensils in poor condition. Observed Broken plastic scoop with no handle stored in sugar bin. **Corrected On-Site**
14-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed Sticker on avocado at reach in cooler at cook line. **Corrected On-Site**
08B-39-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans at dish drying rack. Advised operator to spread pans out to allow for proper drying.
24-08-4
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. Observed salmon not removed from reduced oxygen packaging at cook line pull out cooler drawer. Advised operator to remove from packaging once removed from freezer.
06-09-1
58
Jan 25, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Box of Raw fish stored on top of container of garlic sauce in the walk in freezer . Manager rearranged **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb behind ice cream freezer in the kitchen
29-34-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to handle burritos prior to washing hands. Explained and she properly put on gloves. **Corrected On-Site**
12A-07-5
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. Emailed one
11-27-4
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. Sauce date marked 01/02 was frozen and pulled yesterday as per manager
02C-04-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021. Manager printed one from online and posted. **Corrected On-Site**
50-09-4
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. Employee drinking from a glass without lid. Explained. He dumped the water. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purses stored over beverage cooler at server station.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water at bar ice bin. Water temperature 78 f .Explained and he dumped the water. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled.
02D-01-5
41
Aug 18, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Feb 2, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
55
Sep 15, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee washed hands with cold water and without soap . Employee washed hands with soap after discussed . **Corrected On-Site**
12A-19-4
High Priority - Nonfood-grade bags used in direct contact with food...hot holding rice stored in clear plastic garbage bag at kitchen.
14-31-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink...washing hands in 3 compartment sink . Employee washing hands I hand sink after discussion. **Corrected On-Site**
12A-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar.
31B-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on soda line at server station. Employee moved **Corrected On-Site**
24-07-4
61
Frequently Asked Questions
When was El Sabor Latino Restaurante last inspected?
The most recent health inspection at El Sabor Latino Restaurante on file is from Mar 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Sabor Latino Restaurante?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at El Sabor Latino Restaurante.
How does El Sabor Latino Restaurante compare to other restaurants in Greenacres?
El Sabor Latino Restaurante most recently scored 78 out of 100, which is about the same as the Greenacres average of 76.
Has El Sabor Latino Restaurante's inspection record improved over time?
Yes. Recent inspections at El Sabor Latino Restaurante have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at El Sabor Latino Restaurante 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 Sabor Latino Restaurante inspected?
Based on the inspection history on file, El Sabor Latino Restaurante is inspected around three times per year on average.
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