SABOR LATINO RESTAURANT

Order for delivery

This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jan 7, 2026

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

2. Nov 7, 2024

   ✓
   7 violations

   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
   • Keep the physical facilities in good repair.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Protect food from cross-contamination by using packages or covered containers.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

3. Nov 17, 2023

   ✕
   3 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Nov 3, 2023

   ✕
   9 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Have a garbage can at handwashing sinks where paper towels are used.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.