El Sabor Latino

701 Ridgewood Ave, Suite A, Holly Hill, FL 32117 · Permanent Food Service · License 7406651

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 4, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
4 intermediate, 14 basic; basic violations cost 12 at most
-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

Jul282026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitAug 4, 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 visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 Intermediate
- 14 Basic
What the inspector cited
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  - cooked ground beef and cheese mix - rice pudding
  Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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.
  - bean and cheese mix
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using Ecolab sink and surface sanitizer at three-compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease, or residue.
  - cutting boards - measuring spoons
Basic14
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -cooler at front counter.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - cases of chicken in walk in cooler door
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  - ladle
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - corn flour
  Ripped/worn tin foil used as shelf cover.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  - chest freezer
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  - exterior of chest freezer - walk in cooler door - exterior of sides of fryers - back side of oven soiled with grease and debris - table below flat grill - casters on fryers heavily soiled with grease - hood filters soiled with grease build up - walk in cooler fan guard - high shelf at cookline
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  - behind cookline - ware washing area grease build
  Floor soiled/has accumulation of debris.
  - kitchen floor has grease build up - floor below cooking equipment heavily soiled - floor in warewashing area grease build up, debris build up under sinks, beside chest freezer - debris, litter build up under ice machine
- Code 38, Lighting: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  - lights off in hood
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.