Sabor Latino
1500 Gateway Blvd Ste 100, Boynton Beach, FL 33426 · Permanent Food Service · License 6020045
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 high priority (2 fixed by the Sep 1 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic (1 repeat)-19
- Administrative complaint on Aug 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sauté cooler: chili relleno (beef) (47°F - Cold Holding); mashed potatoes (47°F - Cold Holding); cooked tongue (47°F - Cold Holding); shredded beef (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
beef consommé (128°F - Hot Holding) Observed double panned on flat top grill. Per operator, out of temperature for approximately 20 minutes. Operator placed consommé back on stove to reheat to 165+F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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 placed new bucket of chlorine sanitizer, 100ppm.
Fixed on the spot
Code 50, Current license displayed: Operating on a suspended license, not in compliance with Final Order
Establishment open and operating since 9:00am 8/31/26.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At bar hand wash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Glass cleaner spray bottle not labeled by server expo line area.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Food storage containers At dish drying rack.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 100ppm.
Fixed on the spot
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.