SABOR LATINO
1500 GATEWAY BLVD STE 100, Boynton Beach FL 33426 · 561.810.8153
Last inspected Jun 1, 2026 · 14 visits since August 2023
JUL 25
SEP 25
NOV 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches. 1 live roach under range stove at cook line, 2 live under reach in cooler across from flat top grill. Operator killed and removed roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,220
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022927 | Apr 1, 2026 | Jul 20, 2026 | — |
| 2--2025070713 | Sep 24, 2025 | Nov 10, 2025 | $800 |
| 2--2025055224 | Jul 23, 2025 | Nov 3, 2025 | $800 |
| 2--2024052622 | Aug 3, 2024 | Oct 2, 2024 | $600 |
| 2--2023048144 | Aug 17, 2023 | Oct 2, 2023 | $300 |
| 2--2023006004 | Jan 20, 2023 | Feb 22, 2023 | $400 |
| 2--2017008809 | Feb 13, 2017 | Mar 15, 2017 | $320 |
Inspection history
14 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Salsa criolla with cooked tomatoes made 5/21 at walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out most of the water and added more water to sanitizer bucket, rechecked 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
Old labels stuck to food containers after cleaning. On clean hotel pans at clean dish rack.
Show the remaining 1 finding ▾
Water draining onto floor surface. From hand wash sink by dish machine while in use.
Apr 1, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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. Observed Raw ground beef over whole muscle raw beef and pork at stainless reach in freezer, both products not in commercial packaging. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham from 3/20 at walk in cooler.
Roach activity present as evidenced by live roaches. 1 live roach under range stove at cook line, 2 live under reach in cooler across from flat top grill. Operator killed and removed roaches.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain (122F - Hot Holding) Observed under heat lamp. Per operator, out of temperature for approximately 30 minutes. Operator placed back in oven to reheat to 165+F.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Tilapia ceviche on menu, per operator currently using swai. No invoice or box indicating the use of tilapia. Educated operator.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by office.
Old labels stuck to food containers after cleaning. At clean dish rack.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with dried food debris, inside maracuya machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to prep sink in kitchen. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 24, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice 49F, in walk in cooler cooling since yesterday. In a deep covered container. See stop sale.
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. White rice 49F, in walk in cooler cooling since yesterday. In a deep covered container. See stop sale.
Roach activity present as evidenced by live roaches found. 5 live roaches on the floor at cook line, in front of grill and steam table. 1 live roach on the floor in front of ice machine. Operator removed all roaches and cleaned and sanitized the floor.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm. Chlorine in back prep area. Operator set up fresh solution at 100ppm.
Wood food-contact surface not properly sealed. Wood morsel used for plantains, grooved with food debris stuck inside, on cook line. Not cleanable.
Jul 24, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 4 live roaches on the floor under oven next to hand sink, at cook line.. 1 live roach on the inside wall of garbage can in front of steam table. 1 live roach on the floor in front of prep table. 2 live roaches on the inside door frame of reach in freezer under Horchata machine at entrance to cook line.
Food-contact surface on can opener soiled with food debris in back kitchen. Inside oven soiled with chip debris.
No paper towels or mechanical hand drying device provided at handwash sink next to prep sink in the back kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated, grease, dust, or mold-like substance to the right of ice machine.
Ice buildup on the bottom in reach-in freezer under horchata machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed sugar container. In back kitchen.
Light shield damaged/in disrepair above ice machine.
Wet wiping cloth not stored in sanitizing solution between uses at front line.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
1 Shell egg stored with cracks or broken shell in walk in cooler. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F in a deep covered container drawer at cook line. Rice was cooked yesterday. Marinara sauce 50F-54F in a deep covered pan in walk in cooler. Sauce was cooked yesterday. See stop sale
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. Rice 60F in a deep covered container drawer at cook line. Rice was cooked yesterday. Marinara sauce 50F-54F in a deep covered pan in walk in cooler. Sauce was cooked yesterday.
Handwash sink used for purposes other than handwashing, employee filled up water container. Employee went to prep sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use flour scoop in non-time/temperature control for safety in flour not stored with handle above top of food within a closed container in dry storage area. Operator removed.
Interior of oven and microwave on cook line have accumulation of grease and food debris.
Nonfood-contact surface top of dishwasher soiled with grease, food debris, dirt. Employee cleaned machine during inspection.
Aug 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer prep area Raw liver over lobster bisque soup Operator stored properly
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 11 high priority.
11 High priority2 Intermediate1 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator decided to use only dishwasher machine
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler, deep containers with, cooked bean (123F cooling ) since 1:50pm at 2:09 2nd temp 4:02pm ( 108F cooling Operator removed and transferred to stovetop to reheat to 165F+ to restart cooling again at 135F
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands
Nonfood-grade bags used in direct contact with food. Garbage bags use a liner for cooked rice on steam table. Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer prep area Raw liver over lobster bisque soup Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in freezer prep area. Raw burgers over raw pork and raw whole muscle beef Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #3 across from two door oven. red sauce (50F - Cooling)3:23 pm since 10:00am, cooked potatoes (52F - Cooling) 3:23pm since 10:am, cut cheese (52F cooling ) 3:23pm since 10 am Operator discarded. Over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 across from fryers guacamole with tomatoes, (45F - Cold Holding); sour cream (45F - Cold Holding);. Product overstocked, not prepared or portioned today. Operator discarded top portion Stored for approximately 3 hours
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #3 across from two door oven. red sauce (50F - Cooling)3:23 pm since 10:00am, cooked potatoes (52F - Cooling) 3:23pm since 10:am, cut cheese (52F cooling ) 3:23pm since 10 am Operator discarded. Over 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of flat top grill and on expo windows. cooked plantains (112F - hot holding ) tomato sauce (102F - hot holding) Per operator products stored approximately 3 hours. Operator decided to discard
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sitting on prep area on deep containers. chicken stock (133F - Cooling)at 3:51, since 3 pm, at 4:13pm ( 127F cooling) shrimp soup (93F - Cooling)at 3:51pm since 3 pm at 4:13pm same temperature. At this current cooling rate product will not cool to 70F within 2 hours Operator moved to walk in cooler on smaller containers
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. For cooked pork Operator date marked
Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Brown hand paper towel used as liner for fresh cut herbs - operator removed.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 2/27, empanadas mix 2/24, tomato sauce 2/24, garlic aioli 2/24, buttermilk ranch 2/17, beef broth 2/27.
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. make table flat top - sliced Swiss cheese (44F-48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table flat top - sliced Swiss cheese (44F-48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table flat top - sliced Swiss cheese (44F-48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm)
Handwash sink used for purposes other than handwashing. Employee cleaning towel in expo hand sink - operator instructed employee to wash towels in 3 compartment sink.
Aug 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cook washed hands with no soap. Reviewed proper hand washing with cook. She then washed hands with soap.
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. Salmon 41°F in drawers under grill, since yesterday.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butter 39°F-49°F 10:30. Butter 39°F-50°F 11:00, on cook line. Butter was was cut in pieces 2 hours ago and stacked to high. The butter on the top is not cooling. Cook took half the butter out and placed in separate container to cool.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw Tilapia and raw conch ceviche on menu, have not been heat treated.
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. Salmon 41°F in drawers under grill, since yesterday. See stop sale
In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F. Operator heated water to 150°F.
Standing water in bottom of reach-in-cooler left flip top on cook line.
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.