Sabor Latino
Last inspected: Jan 6, 2026
78
Score
Across the available record, Sabor Latino has eight inspections on file, the first dated 2022. On Jan 6, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to other Palm Beach Gardens restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding) at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes ; food moved back to cooler; **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 78 F Removed **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on expo line; removed; **Corrected On-Site**
12B-07-4
78
Jul 30, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (52F - Cooling)in walk-in cooler; food Cooke yesterday and placed covered in big containers inside the walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
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. soup (52F - Cooling)in walk-in cooler; food Cooke yesterday and placed covered in big containers inside the walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
01B-36-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage a few times with gloved hands, touched thermometer, touched cooler door and other food containers before discarding gloves and washing hands. Educated Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); in cooler #1 at cook line; food not prepared or portend today; food out of temperature for approximately 1 hour; food stored on top of other containers; moved to the bottom **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Removed **Corrected On-Site**
36-06-4
Basic - In-use knife stored in cracks between pieces of equipment- at cook line Removed **Corrected On-Site**
10-17-4
50
Jan 6, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees doing food preparation, leaving their stations to go grab cloth towels or go inside walk-in cooler and returned to prep station continued to work with food like chopping carrots and shredding lettuce, without changing gloves; operator educated Employees washed hands **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chiuletta (45F - Cold Holding)in drawers at cook line under flat top; food not prepared or portioned today; food out of temperature for approximately 20 minutes; as per operator food rotated and food containers not covered; ice bags placed on top 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. chicken empanadas (131F - Hot Holding) in holding unit at servers area by glass cooler; as per operator food out of temperature for approximately 20 minutes; food to be reheated to 165 ; unit heat dial turned up; cooked peppers (109F - Hot Holding) on the shelf above steam table at cook line; as per operator food out of temperature for approximately 30 minutes; food moved to stove to reheat to 165F **Corrective Action Taken**
03B-01-6
Basic - Bowl used to dispense rice at cook line; removed **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching beans; rice flour at cook line Stored properly **Corrected On-Site** **Repeat Violation**
10-01-5
58
Jul 24, 2024
Routine - Food
3 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
82
Jan 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork belly (98F - Hot Holding); in frying basket at cook line; as per operator food out of temperature for approximately 30 minutes; operator returned to reheat to 165 F **Corrective Action Taken**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- at expo line in water at 89 F Operator discarded water **Corrected On-Site**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)fixed to 100 ppm **Corrected On-Site**
21-07-4
78
Sep 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
90
Oct 26, 2022
Complaint Full
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
86
Jul 11, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable - at hot line. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. Walk in cooler - operator removed. **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses - operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Sugar container not covered - operator covered. **Corrected On-Site**
08B-12-5
78
Frequently Asked Questions
When was Sabor Latino last inspected?
The most recent health inspection at Sabor Latino on file is from Jan 6, 2026. The public record contains eight 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 Palm Beach Gardens?
Sabor Latino most recently scored 78 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Sabor Latino's inspection record improved over time?
No. Recent inspections at Sabor Latino have averaged around five violations per visit, up from roughly three earlier in the 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 two times per year on average.
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