LATIN SABOR
801 MADRID ST # 6, Miami FL 33134 · 786-615-2795
Last inspected Aug 20, 2026 · 7 visits since July 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47°, turkey 47°F. Operator discarded items.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015002957 | Dec 22, 2014 | Feb 20, 2015 | $120 |
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at kitchen.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Ice scoop handle in contact with ice. Operator removed scoop.
Show the remaining 1 finding ▾
Twenty (20) foot-candles of light not provided inside equipment where food is stored.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. For employee at cook line.
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on equipment door handles. Gaskets soiled for reach in cooler at front counter.
Cutting board has cut marks and is no longer cleanable.
Floors not constructed to be easily cleanable. Underneath equipments.
In-use wet wiping cloth/towel used under cutting board. Employee removed cloth.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47°, turkey 47°F. Operator discarded items.
Probe thermometer not used to ensure proper food temperatures.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Equipment or utensils not designed or constructed in a durable manner. Observed spatulas damaged.
Time/temperature control for safety food not maintained frozen solid in a freezer. Observed ground beef.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed under water that was barely running/dripping. Poultry.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front counter.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Nonfood-grade basting brush used in food.
Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice.
Working containers of food removed from original container not identified by common name. For sugar and salt.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Employee placed placed box on shelf.
Utensils in poor condition. Observed at cook line some utensils with the handle burnt.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Towel used to line nonfood-contact shelves.
Wet wiping cloth not stored in sanitizing solution between uses.
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.