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Licensee
Name:
SABOR LATINO
License Number:
SEA3917342
Rank:
Seating
License Expiration Date:
02/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
7710 CAUSEWAY BLVD TAMPA, FL 33619
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/14/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- reach in cooler gaskets
- metal tables
- hood filters
-dry storage shelves
-exterior of seasoning bottles and bulk containers **Warning**
Basic - Food stored in holding unit not covered.
- beans, meats and soup in reach in cooler by three compartment sink
- rice uncovered in dry storage **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- open water bottle with orange liquid in reach in cooler closest to sandwich station **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- employee making empanadas for tomorrow. She washed her hands, put on gloves; voluntary discarded **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
- approximately 5 small flies in sweet plantain area **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
- cabbage and carrots in broth 127°F,
- yellow rice 112°F,
- beef and veggies in sauce 129°F,
**Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit.
- raw beef, chicken and fish one on top of the other due to limited space **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- chicken, rice, beef in reach in cooler by three compartment sink
- corned beef hash, sausage in reach in cooler next to espresso machine **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.