SABOR LATINO
4391 NORTHLAKE BLVD, Palm Beach Gardens FL 33410
Last inspected Jan 6, 2026 · 6 visits since September 2023
JAN 24
JUL 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding) at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved back to cooler;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063492 | Jul 30, 2025 | Sep 10, 2025 | $200 |
Inspection history
6 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding) at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved back to cooler;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on expo line; removed;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 78 F Removed
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 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. soup (52F - Cooling)in walk-in cooler; food Cooke yesterday and placed covered in big containers inside the walk-in cooler; food never reached 41 F within 6 hours; 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. soup (52F - Cooling)in walk-in cooler; food Cooke yesterday and placed covered in big containers inside the walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage a few times with gloved hands, touched thermometer, touched cooler door and other food containers before discarding gloves and washing hands. Educated Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); in cooler #1 at cook line; food not prepared or portend today; food out of temperature for approximately 1 hour; food stored on top of other containers; moved to the bottom
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Removed
In-use knife stored in cracks between pieces of equipment- at cook line Removed
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees doing food preparation, leaving their stations to go grab cloth towels or go inside walk-in cooler and returned to prep station continued to work with food like chopping carrots and shredding lettuce, without changing gloves; operator educated Employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chiuletta (45F - Cold Holding)in drawers at cook line under flat top; food not prepared or portioned today; food out of temperature for approximately 20 minutes; as per operator food rotated and food containers not covered; ice bags placed on top to quick chill;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanadas (131F - Hot Holding) in holding unit at servers area by glass cooler; as per operator food out of temperature for approximately 20 minutes; food to be reheated to 165; unit heat dial turned up; cooked peppers (109F - Hot Holding) on the shelf above steam table at cook line; as per operator food out of temperature for approximately 30 minutes; food moved to stove to reheat to 165F
Bowl used to dispense rice at cook line; removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching beans; rice flour at cook line Stored properly
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cardboard box used as garbage container at cook line
In-use knife/knives stored in cracks between pieces of equipment- scraper and knife between coolers at cook line Removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice inside containers at cook line Stored properly
Time/temperature control for safety food thawed in an improper manner- beef Thai g at room temperature in the kitchen; moved to walk-in cooler
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork belly (98F - Hot Holding); in frying basket at cook line; as per operator food out of temperature for approximately 30 minutes; operator returned to reheat to 165 F
In-use utensil stored in standing water less than 135 degrees Fahrenheit.- at expo line in water at 89 F Operator discarded water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)fixed to 100 ppm
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Remodel seat change from 82 seats to 200 seats. Seat Evaluation form emailed to operator.
No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing from front bar hand sinks. Operator provided and posted.
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.