EL SABOR LATINO RESTAURANTE
2202 JOG RD, Green Acres FL 33415 · 561-8558712
Last inspected May 12, 2026 · 11 visits since August 2023
AUG 24
JAN 25
AUG 25
MAR 26
MAY 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Approximately 15 live roaches in kitchen crawling on wall behind triple sink and on clean dishes on shelf over triple sink. Advised Operator to eliminate live roaches, clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017431 | Mar 10, 2026 | Mar 31, 2026 | $800 |
| 2--2025065258 | Aug 6, 2025 | Dec 22, 2025 | $1,200 |
| 2--2024040272 | Jun 26, 2024 | Aug 8, 2024 | $200 |
| 2--2015037214 | Jul 29, 2015 | Feb 16, 2016 | $760 |
Inspection history
11 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling); cooked potatoes (47F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes while taking to dish area then handled clean equipment, clean utensils, pans of food and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while repositioning behind ear then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visually soiled ladder steps then handled clean pans of food items without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned plastic bags of raw pork stored over cooked potato fries. Operator moved cooked potato fries.
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. At walk-in cooler(s); cooked potatoes (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler for 2 days. At walk-in cooler; cooked rice (53F - Cooling); cooked potatoes (47F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler(s); cooked potatoes (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler for 2 days. see stop sale. Cooked pork (47F - Cold Holding), shredded cheese (47F - Cold Holding); Operator stated not prepared or portioned today, held out of temperature control for less than 1 hour, returned to temperature control.
Toxic substance/chemical (air freshener) improperly stored over/with clean glassware. Operator moved chemicals.
Hand wash sink not accessible for employee use at all times. Bar hand washing sink blocked by storage of potted plant. Operator removed from sink.
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. Multiple items in walk-in cooler dated past 7 days, Operator stated items held frozen since date of preparation held refrigerated for less than 6 days, applied appropriate date mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made cream sauce prepared onsite held refrigerated for 4 days not date marked. Operator applied appropriate date mark.
Bar Reach-in cooler interior bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize.
Dead roaches on premises. 1 dead roach in kitchen on caulking under shelf over triple sink. 1 dead roach on floor inside walk-in cooler. 1 dead roach in kitchen on floor next to hand washing sink. Operator removed, cleaned and sanitized areas.
Mar 11, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish.
Mar 11, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 15 live roaches in kitchen crawling on wall behind triple sink and on clean dishes on shelf over triple sink. Advised Operator to eliminate live roaches, clean and sanitize areas.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish.
Mar 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine multiple times, retested at chlorine 100ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while repositioning behind ear and then handled clean equipment, clean utensils and prepared beverages for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw pork stored over cooked potato fries. Operator moved raw pork below cooked potato fries.
Roach activity present as evidenced by live roaches found. Approximately 15 live roaches in kitchen crawling on wall behind triple sink and on clean dishes on shelf over triple sink. Advised Operator to eliminate live roaches, clean and sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (125F - Hot Holding). Operator stated rice cooked prior to being held for less than 2 hours, moved to be reheated to at least 165F and held at 135F or above.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish.
Paper towel dispenser at hand wash sink next to triple sink not working/unable to dispense paper towels. Operator opened dispenser to allow access to paper towels.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes at the 3 compartment sink than proceeded to handle clean pans with food. Employee washed hands
Nonfood-grade bags ( garbage bags)used in direct contact with food.( cooked rice) Operator removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler drawers under stovetop on cook line. Raw chicken stored over raw beef Operator stored properly
Sewage/wastewater backing up through floor drains. server station area right outside kitchen area. Hand washing sink drain overflowing while using the sink to washed hands. This area won't be able to be segregated as it is the only server station On bar area Hand washing sink and dish machine drain situated behind dish machine. Drain overflowing while using hand washing sink and dish machine use for glasses. This area can be segregated if the bar it is not use And glasses can be washed at the kitchen dish machine. Operator was able to correct the issue in both drains.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from stovetop,cooked beets 56F cold holding, cooked rice 46F cold holding, Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator moved to walk in freezer
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container with Cooked rice at 10:58am(122F cooling) since 15 minutes at 11:34am same. At this current cooling rate product will not cool to 70F within 2 hours Operator separated product and moved to walk in freezer
Handwash sink used for purposes other than handwashing. I observed lemons, straws inside Bar hand washing sink. Advised operator to use this sink only for hand washing purposes not a dump sink
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. Observed multiple cooked items inside walk in cooler with incorrect dates. Operator starred to track and labeled properly those items
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; lentil soup (49F - Cooling) Per operator was prepared and held overnight Item did not reach 41F within six hours. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk-in Cooler;Seabass (Fish) in commercial oxygen packaging thawed without removal from package See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; lentil soup (49F - Cooling) Per operator was prepared and held overnight Item did not reach 41F within six hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler;cooked shrimp (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours. Operator moved to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains (122F - Hot Holding) Per operator held for less than an hour Advised to reheat to 166+F
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk-in Cooler;Seabass (Fish) in commercial oxygen packaging thawed without removal from package See stop sale
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
10 High priority0 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in Cooler; cooked tomatoes (45F - Cooling) Per operator food prepared yesterday Held overnight in cooler Food did not reach 41F or lower within 6 hours. See stop sale At Flip top Cooler; yuca (46F - Cooling) Per operator food prepared yesterday Food held in cooler overnight Food did not reach 41F or lower within 6 hours See stop sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher; 0ppm Operator fixed to 100 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked raw shell eggs then handled clean utensils, without washing hands. Educated operator Operator discussed with employee who then washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At triple sink; Dishwasher handled dirty utensils then handled clean utensils without washing hands. Discussed with operator Operator discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in Cooler; Raw portioned chicken over raw beef Educated operator who moved chicken to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw burgers over raw whole muscle. Discussed with operator who removed raw burgers On Cookline observed tenderized beef stored over fish. Operator stored properly
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. At Walk-in Freezer; Raw commercially packaged chicken over portioned whole muscle beef. Discussed with operator Operator removed chicken.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At Walk-in Cooler; Containers with red sauce 08/20 cooked beef 8/23 and fried plantains 8/20.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in Cooler; cooked tomatoes (45F - Cooling) Per operator food prepared yesterday Held overnight in cooler Food did not reach 41F or lower within 6 hours. At Flip top Cooler; yuca (46F - Cooling) Per operator food prepared yesterday Food held in cooler overnight Food did not reach 41F or lower within 6 hours
Toxic substance/chemical improperly stored. At Tea Machine; Chaffing fuel over ice tea server station. Operator removed At Tea Service Area; Chemical (air freshener)stored with ready to eat food. Discussed with operator who removed item
Unwashed fruits/vegetables stored with ready-to-eat food. At Walk-in Cooler; Unwashed avocados over cooked beef. Discussed with operator who removed unwashed avocados.
Jun 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink by dry storage and hose Bibb on back dock.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (127F - Cooling) at 3:50 since 3:30 - 125F at 4:08 Observed cooling in a deep pan on a rolling cart in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to split in two portions in shallow pans and place in freezer to quick chill.
Person in charge unable to answer basic questions about allergens. Allergens poster sent to operator.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon not removed from reduced oxygen packaging at cook line pull out cooler drawer. Advised operator to remove from packaging once removed from freezer.
Equipment and utensils not properly air-dried - wet nesting. Pans at dish drying rack. Advised operator to spread pans out to allow for proper drying.
Raw fruits/vegetables not washed prior to preparation. Observed Sticker on avocado at reach in cooler at cook line.
Utensils in poor condition. Observed Broken plastic scoop with no handle stored in sugar bin.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to handle burritos prior to washing hands. Explained and she properly put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Box of Raw fish stored on top of container of garlic sauce in the walk in freezer. Manager rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb behind ice cream freezer in the kitchen
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
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. Sauce date marked 01/02 was frozen and pulled yesterday as per manager
Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021. Manager printed one from online and posted.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a glass without lid. Explained. He dumped the water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purses stored over beverage cooler at server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water at bar ice bin. Water temperature 78 f.Explained and he dumped the water.
Working containers of food removed from original container not identified by common name. Sugar container not labeled.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing....stored serving condiments containers in handwashing sink at bar. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink at south side in bar
No soap provided at handwash sink at south side in bar.
Cleaned and sanitized equipment or utensils not properly stored....ice scoops stored directly on top of ice bin. Employee moved.
Floor area(s) covered with standing water by the ice machine, by the exit door.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.