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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
04/16/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
6
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 - Soil residue build-up on nonfood-contact surface. Exterior of equipment on cooks line soiled. Soiled gaskets at multiple reach-in coolers in establishment.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. Operator placed in sanitizing solution at time of inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach-in cooler: milk (64°F - Cold Holding). Operator placed in reach-in cooler at time of inspection to ambient cool. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Steam Table: boiled eggs (103°F - Hot Holding); chicken (99°F - Hot Holding). Operator began reheating at time of inspection. **Corrective Action Taken** **Repeat Violation**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee hand washing at three-compartment sink. Operator claims last of bulk soap used in diluted soap mixture at three-compartment sink. Per operator liquid in hand sanitizer container is actually soap, not hand sanitizer. No evidence of soap present in establishment for proper hand washing.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided at time of inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - No soap provided at handwash sink. Operator has a diluted soap mixture being used for hand washing using last of bulk soap. Operator claims liquid in hand sanitizer container is soap.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking present throughout establishment. **Repeat Violation**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
