FEB 3
2025
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — NEW YORK CITY DOHMH
✕
#1 SABOR LATINO RESTAURANT.
BEAT. 58/100
4120 WHITE PLAINS ROAD · BRONX, NEW YORK CITY
Last inspected February 3, 2025 · passed with conditions
17 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
6
0 passed · 6 w/ conditions
VIOLATIONS
25
includes 17 critical
RECORDS COVER
2 YEARS
since Mar 2022
INSPECTION HISTORY
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq
JUL 302024PASS W/ CONDITIONS5 violations3 CRITICALDETAILS
JUL 30
2024
PASS W/ CONDITIONS
5 violations3 CRITICALDETAILS
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Live roaches in facility's food or non-food area.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq
MAR 122024PASS W/ CONDITIONS4 violations3 CRITICALDETAILS
MAR 12
2024
PASS W/ CONDITIONS
4 violations3 CRITICALDETAILS
Evidence of mice or live mice in establishment's food or non-food areas.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
JAN 42024PASS W/ CONDITIONS6 violations4 CRITICALDETAILS
JAN 4
2024
PASS W/ CONDITIONS
6 violations4 CRITICALDETAILS
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Evidence of mice or live mice in establishment's food or non-food areas.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or
Hot TCS food item not held at or above 140 °F.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
NOV 232022PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
NOV 23
2022
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Evidence of mice or live mice in establishment's food or non-food areas.
show all 6 inspections →
MAR 172022PASS W/ CONDITIONS6 violations5 CRITICALDETAILS
MAR 17
2022
PASS W/ CONDITIONS
6 violations5 CRITICALDETAILS
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Data sourced from NYC Dept. of Health and Mental Hygiene · Official record →