Sabor Latino Catering
Last inspected: Mar 19, 2026
100
Score
Across the available record, Sabor Latino Catering has six inspections on file, the first dated 2025. The newest entry in the record is dated Mar 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Certified food protection manager” accounts for the largest share of issues, appearing four times across the record.
Sabor Latino Catering's latest score of 100 sits above the Tempe average of 94. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Reinspection
No violations found.
100
Mar 17, 2026
Routine
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed ambient temperature of the walk-in cooler at 47.6*F with min/max thermometer at time of inspection. Observed TCS food items with temperatures between 46 to 50*F at time of inspection (see #22). Establishment had multiple reach in fridges, walk-in freezer, and prep tables that are able to hold items at 41*F or below at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
86
Sep 10, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee not washing hands before pulling clean dishes from the sanitizer basin of the three compartment sink. Employee was handling soapy dishes from the rinse basin bringing the dish to the sanitizer basin and pulling other submerged sanitized dishes with unwashed soapy hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed to pull clean dishes with clean hands. Employee properly washed hands at handwash sink at time of inspection
2-301.14
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
82
Jul 22, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed three containers of green chile salsa filled more than 4 inches deep in the walk-in. The center temperatures were measured with a probing thermometer at a range of 85*F top 73*F in the center. Per person in charge (PIC) the green chile salsa was place in the unit an hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The green chile salsa being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
90
May 16, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed several RTE/TCS items date marked from 1/22 to 5/9 in the walk-in refrigerator, prep reach-in in the kitchen and the reach-in refrigerator in the front of the facility. Embargoed the items and Person in Charge (PIC) discarded at time of inspection. The discarded foods are pepita(pumpkin sauce), red chili sauce (tomato), ground beef, canned peppers onions and carrot, shredded cabbage and smashed beans. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in several dry ingredients with different sized deli cups as scoops without handles being stored in the products. Discussed with PIC scoops with handles can be stored in the product but with the handle upright not touching the product. PIC removed the deli cups at time of inspection
3-304.12
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
78
Jan 31, 2025
Routine
3 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed the cook line hand wash sink near the back door to be storing mixer bowl attachments. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained accessible and in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed TCS items such as cooked shrimp, roasted red and green peppers, cooked vegetable mix, and cooked hashbrown patties in the top of the prep table at the cookline. with internal temperatures of 50*F to 68*F measured with a probing thermometer. Per PIC the items were cooked 45 minutes prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC relocated the above listed TCS items to appropriate refrigeration to properly cool
3-501.15(A)
Sanitizer test kit not available
Inspector notes: Observed quaternary ammonium actively being used in the three compartment sink. PIC only had chlorine strips on hand. Discussed with PIC Test strips are required for any sanitizers used with food contact surfaces. Provide quaternary ammonium sanitizer test strips prior to re-inspection
4-302.14
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation
2-102.12(A)
70
Frequently Asked Questions
When was Sabor Latino Catering last inspected?
The most recent health inspection at Sabor Latino Catering on file is from Mar 19, 2026. The public record contains six inspections in total.
What is the most common violation at Sabor Latino Catering?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Sabor Latino Catering.
How does Sabor Latino Catering compare to other restaurants in Tempe?
Sabor Latino Catering most recently scored 100 out of 100, which is higher than the Tempe average of 94.
Has Sabor Latino Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Latino Catering have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sabor Latino Catering means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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