Latin Sabor

801 Madrid St # 6, Miami, FL 33134

Mexican / Latin

Last inspected: Feb 23, 2026

Score

Medium Risk

Latin Sabor appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Feb 23, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.

Recent visits have produced comparable findings, with counts hovering near five violations per visit.

“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.

By comparison, the average Miami facility scores 74, putting Latin Sabor on the weaker side. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 23, 2026

Routine - Food

1 critical violation. 1 major violation. 4 minor violations.

View 6 violations

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. For employee at cook line.

12A-09-4

Intermediate - Probe thermometer not used to ensure proper food temperatures.

05-10-4

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled for reach in cooler at front counter.

23-24-4

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - Floors not constructed to be easily cleanable. Underneath equipments.

36-12-4

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed cloth. **Corrected On-Site**

21-04-4

Sep 18, 2025

Routine - Food

3 critical violations. 1 major violation. 3 minor violations.

View 7 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47°, turkey 47°F. Operator discarded items. **Corrective Action Taken**

03A-02-5

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

12A-07-5

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

12A-09-4

Intermediate - Probe thermometer not used to ensure proper food temperatures.

05-10-4

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

14-09-4

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed spatulas damaged.

14-10-4

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed ground beef.

03A-05-5

Mar 17, 2025

Routine - Food

1 major violation. 4 minor violations.

View 5 violations

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Proper Eating, Tasting, Drinking, or Tobacco Use

FL-06

Proper Hot and Cold Holding Temperatures

FL-21

Insects, Rodents, and Animals Not Present

FL-38

Personal Cleanliness

FL-40

Aug 15, 2024

Routine - Food

2 major violations. 3 minor violations.

View 5 violations

Intermediate - Nonfood-grade basting brush used in food.

14-14-4

Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.

05-12-5

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - Ice scoop handle in contact with ice.

10-08-5

Basic - Working containers of food removed from original container not identified by common name. For sugar and salt.

02D-01-5

Apr 15, 2024

Routine - Food

4 minor violations.

View 4 violations

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Employee placed placed box on shelf. **Corrected On-Site**

25-22-4

Basic - Utensils in poor condition. Observed at cook line some utensils with the handle burnt.

14-12-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Basic - Current Hotel and Restaurant license not displayed.

50-09-4

Jul 25, 2023

Routine - Food

4 minor violations.

View 4 violations

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

21-04-4

Basic - Towel used to line nonfood-contact shelves.

14-45-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Mar 10, 2023

Routine - Food

4 minor violations.

View 4 violations

Basic - Buildup of food debris/soil residue gaskets.

23-24-4

Basic - Employee with no hair restraint while engaging in food preparation.

13-03-4

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

10-08-5

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

24-18-4

Jul 20, 2022

Routine - Food

3 minor violations.

View 3 violations

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans at storage area.

24-05-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

10-07-4

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

10-08-5

Show all 8 inspections Show less

Frequently Asked Questions

When was Latin Sabor last inspected?

The most recent health inspection at Latin Sabor on file is from Feb 23, 2026. The public record contains eight inspections in total.

What is the most common violation at Latin Sabor?

Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Latin Sabor.

How does Latin Sabor compare to other restaurants in Miami?

Latin Sabor most recently scored 64 out of 100, which is lower than the Miami average of 74.

Has Latin Sabor's inspection record improved over time?

Results have been roughly steady. Inspections at Latin Sabor have averaged around five violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Latin Sabor means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Latin Sabor inspected?

Based on the inspection history on file, Latin Sabor is inspected around two times per year on average.

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