Pastoro Latibonite Caribbean Restaurant

109 E Boynton Beach Blvd Ste F, Boynton Beach, FL 33435 · Permanent Food Service · License 6012305

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 20, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
5 high priority (1 fixed by the Aug 20 follow-up, 3 fixed on the spot), 2 intermediate
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 5 High priority
- 2 Intermediate
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ambient temperature: piklez (sliced cabbage) (70°F - cold holding) Walk in cooler: cooked chicken (49°F - Cold Holding); cooked pork (48°F - Cold Holding); cooked spaghetti (48°F - Cold Holding); picklez - sliced cabbage (48°F - Cold Holding); cooked spinach (47°F - Cold Holding); legume (cooked vegetable stew) (48°F - Cold Holding); cooked turkey (49°F - Cold Holding); black beans (49°F - Cold Holding); beef ragu (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to move products to chest freezer to quick chill.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  cooked plantain with boiled egg (109°F - Hot Holding); legume (vegetable stew) (106°F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed Garbage bag covering and in direct contact with spinach being cooked on stove, cooked spinach stored and in direct contact with plastic shopping bags at chest freezer. Operator removed garbage bag from spinach on stove. Advised operator to remove spinach from shopping bags in chest freezer.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Splitter attached at outdoor mop sink. Remove splitter or place vacuum breakers on each splitter attachment.
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Not available at time of inspection.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine sanitizer.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.