Sabor Latino
Last inspected: Apr 1, 2026
100
Score
Sabor Latino appears in inspection records 15 times, starting in 2022. Inspectors last stopped by on Apr 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Boynton Beach restaurant scores 79. Overall, the inspection record reads well.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
No violations found.
100
Mar 31, 2026
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 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. Observed Raw ground beef over whole muscle raw beef and pork at stainless reach in freezer, both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham from 3/20 at walk in cooler. **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches. 1 live roach under range stove at cook line, 2 live under reach in cooler across from flat top grill. Operator killed and removed roaches. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain (122F - Hot Holding) Observed under heat lamp. Per operator, out of temperature for approximately 30 minutes. Operator placed back in oven to reheat to 165+F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Tilapia ceviche on menu, per operator currently using swai. No invoice or box indicating the use of tilapia. Educated operator. **Admin Complaint**
52-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by office. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - Old labels stuck to food containers after cleaning. At clean dish rack. **Warning**
16-46-4
43
Nov 24, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with dried food debris, inside maracuya machine.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to prep sink in kitchen. Operator provided. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Sep 24, 2025
Routine - Food
No violations found.
100
Jul 24, 2025
Routine - Food
No violations found.
100
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on the floor under oven next to hand sink, at cook line.. 1 live roach on the inside wall of garbage can in front of steam table. 1 live roach on the floor in front of prep table. 2 live roaches on the inside door frame of reach in freezer under Horchata machine at entrance to cook line. **Warning**
35A-05-4
Intermediate - Food-contact surface on can opener soiled with food debris in back kitchen. Inside oven soiled with chip debris. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to prep sink in the back kitchen. **Warning**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated, grease, dust, or mold-like substance to the right of ice machine. **Warning**
36-34-5
Basic - Ice buildup on the bottom in reach-in freezer under horchata machine. **Warning**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed sugar container. In back kitchen. **Warning**
10-01-5
Basic - Light shield damaged/in disrepair above ice machine. **Warning**
38-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line. **Warning**
21-12-4
55
Jan 9, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 1 Shell egg stored with cracks or broken shell in walk in cooler. See stop sale.
01B-14-4
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**
03D-02-5
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.
01B-36-5
Intermediate - Handwash sink used for purposes other than handwashing, employee filled up water container. Employee went to prep sink . **Corrected On-Site**
31A-11-4
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.
53B-14-5
Basic - Interior of oven and microwave on cook line have accumulation of grease and food debris.
22-08-4
Basic - Nonfood-contact surface top of dishwasher soiled with grease, food debris, dirt. Employee cleaned machine during inspection. **Corrected On-Site**
23-03-4
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**
10-01-5
45
Aug 3, 2024
Routine - Food
1 critical violation.
View 1 violation
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**
08A-02-6
86
Aug 2, 2024
Routine - Food
11 critical violations. 2 major violations. 1 minor violation.
View 14 violations
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**
01B-02-5
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**
22-42-4
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**
03D-01-5
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-27-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands **Corrected On-Site** **Warning**
12A-18-4
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**
14-31-5
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-02-6
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**
08A-20-5
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**
03A-02-5
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**
03D-06-5
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**
03B-01-6
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**
02C-04-5
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**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
21-07-4
15
Mar 7, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
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**
14-86-1
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-24-5
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**
01B-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**
03A-02-5
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**
41-27-4
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**
31A-11-4
43
Aug 17, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
52
Mar 20, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 49°F, beef 50°F in drawers under grill. Operator stated drawers were filled this morning less than 2 hours ago. Drawers on top partial open. Manager moved items immediately to walk in cooler and added ice. At the end of inspection pork 46°F, beef 47°F.**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
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. Tilapia and conch offered uncooked in ceviche.
02B-04-5
Basic - Soda dispenser handle in contact with ice at bar . Operator removed. **Corrected On-Site**
10-08-5
74
Jan 20, 2023
Routine - Food
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
86
Jul 13, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 114°F on grill. Cook heated to 146°F. **Corrected On-Site**
10-07-4
95
Frequently Asked Questions
When was Sabor Latino last inspected?
The most recent health inspection at Sabor Latino on file is from Apr 1, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sabor Latino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sabor Latino.
How does Sabor Latino compare to other restaurants in Boynton Beach?
Sabor Latino most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Sabor Latino's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Latino have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 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 Sabor Latino inspected?
Based on the inspection history on file, Sabor Latino is inspected around four times per year on average.
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