EL SABOR LATINO RESTAURANTE

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish. Admin Complaint - From follow-up inspection 2026-03-11: Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish. Admin Complaint - From follow-up inspection 2026-03-11: Establishment advertising Tilapia on menu is substituting/serving Swai in place of Tilapia. Advised Operator of proper representation of fin fish. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes at the 3 compartment sink than proceeded to handle clean pans with food. Employee washed hands Corrected On-Site

High Priority - Nonfood-grade bags ( garbage bags)used in direct contact with food.( cooked rice) Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler drawers under stovetop on cook line. Raw chicken stored over raw beef Operator stored properly Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. server station area right outside kitchen area. Hand washing sink drain overflowing while using the sink to washed hands. This area won't be able to be segregated as it is the only server station On bar area Hand washing sink and dish machine drain situated behind dish machine. Drain overflowing while using hand washing sink and dish machine use for glasses. This area can be segregated if the bar it is not use And glasses can be washed at the kitchen dish machine. Operator was able to correct the issue in both drains . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from stovetop,cooked beets 56F cold holding, cooked rice 46F cold holding, Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator moved to walk in freezer Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container with Cooked rice at 10:58am(122F cooling) since 15 minutes at 11:34am same. At this current cooling rate product will not cool to 70F within 2 hours Operator separated product and moved to walk in freezer Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. I observed lemons, straws inside Bar hand washing sink . Advised operator to use this sink only for hand washing purposes not a dump sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Observed multiple cooked items inside walk in cooler with incorrect dates . Operator starred to track and labeled properly those items Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; lentil soup (49F - Cooling) Per operator was prepared and held overnight Item did not reach 41F within six hours. See stop sale Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk-in Cooler;Seabass (Fish) in commercial oxygen packaging thawed without removal from package See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; lentil soup (49F - Cooling) Per operator was prepared and held overnight Item did not reach 41F within six hours. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler;cooked shrimp (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours. Operator moved to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains (122F - Hot Holding) Per operator held for less than an hour Advised to reheat to 166+F

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk-in Cooler;Seabass (Fish) in commercial oxygen packaging thawed without removal from package See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in Cooler; cooked tomatoes (45F - Cooling) Per operator food prepared yesterday Held overnight in cooler Food did not reach 41F or lower within 6 hours. See stop sale At Flip top Cooler; yuca (46F - Cooling) Per operator food prepared yesterday Food held in cooler overnight Food did not reach 41F or lower within 6 hours See stop sale

High Priority - 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; 0ppm Operator fixed to 100 ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked raw shell eggs then handled clean utensils, without washing hands. Educated operator Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At triple sink; Dishwasher handled dirty utensils then handled clean utensils without washing hands. Discussed with operator Operator discussed with employee who washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in Cooler; Raw portioned chicken over raw beef Educated operator who moved chicken to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw burgers over raw whole muscle. Discussed with operator who removed raw burgers On Cookline observed tenderized beef stored over fish. Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw commercially packaged chicken over portioned whole muscle beef. Discussed with operator Operator removed chicken. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At Walk-in Cooler; Containers with red sauce 08/20 cooked beef 8/23 and fried plantains 8/20.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in Cooler; cooked tomatoes (45F - Cooling) Per operator food prepared yesterday Held overnight in cooler Food did not reach 41F or lower within 6 hours. At Flip top Cooler; yuca (46F - Cooling) Per operator food prepared yesterday Food held in cooler overnight Food did not reach 41F or lower within 6 hours

High Priority - Toxic substance/chemical improperly stored. At Tea Machine; Chaffing fuel over ice tea server station. Operator removed At Tea Service Area; Chemical (air freshener)stored with ready to eat food. Discussed with operator who removed item Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At Walk-in Cooler; Unwashed avocados over cooked beef. Discussed with operator who removed unwashed avocados. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink by dry storage and hose Bibb on back dock. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (127F - Cooling) at 3:50 since 3:30 - 125F at 4:08 Observed cooling in a deep pan on a rolling cart in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to split in two portions in shallow pans and place in freezer to quick chill.

Intermediate - Person in charge unable to answer basic questions about allergens. Allergens poster sent to operator.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon not removed from reduced oxygen packaging at cook line pull out cooler drawer. Advised operator to remove from packaging once removed from freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans at dish drying rack. Advised operator to spread pans out to allow for proper drying.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed Sticker on avocado at reach in cooler at cook line. Corrected On-Site

Basic - Utensils in poor condition. Observed Broken plastic scoop with no handle stored in sugar bin. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to handle burritos prior to washing hands. Explained and she properly put on gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Box of Raw fish stored on top of container of garlic sauce in the walk in freezer . Manager rearranged Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb behind ice cream freezer in the kitchen

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Sauce date marked 01/02 was frozen and pulled yesterday as per manager

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021. Manager printed one from online and posted. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a glass without lid. Explained. He dumped the water. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purses stored over beverage cooler at server station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water at bar ice bin. Water temperature 78 f .Explained and he dumped the water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled.

Intermediate - Handwash sink used for purposes other than handwashing....stored serving condiments containers in handwashing sink at bar . Employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at south side in bar

Intermediate - No soap provided at handwash sink at south side in bar.

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoops stored directly on top of ice bin . Employee moved.

Basic - Floor area(s) covered with standing water by the ice machine, by the exit door .

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....lintel soup date marked 1/26, vegetables sauce 1/24, black beans 1/20 at walk in cooler . Manager stated that it was wrong date. Employee properly date marked. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ceviche sauce 54°, fish 54°, salsa 53°, sour cream 53° , flan 54° in flip top salad line cooler . Food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ceviche sauce 54°, fish 54°, salsa 53°, sour cream 53° , flan 54° in flip top salad line cooler . Food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....beans , sauce , soup in walk in cooler . Employee date marked Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone In expo line ,top of ice machine . Employee moved Corrected On-Site

High Priority - Employee washed hands with cold water and without soap . Employee washed hands with soap after discussed . Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food...hot holding rice stored in clear plastic garbage bag at kitchen.

Intermediate - Employee washed hands in a sink other than an approved handwash sink...washing hands in 3 compartment sink . Employee washing hands I hand sink after discussion. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on soda line at server station. Employee moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

Basic - Water leaking from pipe and/or faucet/handle. Under the steam table. Per manager part was order.

High Priority - 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. 0ppm advised to use three compartment sink until repaired. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Was removed. Corrected On-Site