Sabor Latino Restaurant

Year by year

Inspections

1. Jan 7, 2026 Routine Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floor with exposed woods floor in the storage room located in the back - repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap at the front handwashing station - refill and maintain it.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed handwashing sink by the 3-compartment sink used to store utensils - remove utensils and discontinue this practice. Handwashing sink should be accessible and for handwashing only.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed a bowl used to scoop ready-to-eat rice - discontinue and use a scoop that has a handle to prevent bare hand contact or contamination.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed plastic spoons sitting on top of the cold station not stored handle to user. Fix spoons so it is handle to user.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed ceiling above where fryer is located with excessive grease and guild-up - clean ceiling.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed a fryer stored outside of hood area, below fire extinguisher, next to handwashing station. Remove and discontinue using the fryer or put it underneath the hood to prevent grease build-up and a potential fire. Per PIC, fryer is used to fry plantain.

     Code MN Rule 4626.0690

2. Nov 7, 2024 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Business uses chlorine sanitizer but does not have a proper test kit to test the sanitizer concentration level. Provide a test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Business use a hot sanitizer dish machine to sanitize dishes but does not have an irreversible thermometer to take the internal utensil surface temperature. Obtain an irreversible dish thermometer.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     No trash can at the front handwashing station - provide a trash can at the handwashing station located towards the front of the house.

     Code MN Rule 4626.1255C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floor with exposed woods inside the storage room located in the back - repair with approved flooring materials.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed floor with exposed woods inside the storage room located in the back - repair with approved flooring materials.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Food containers inside the walk-in cooler that is not cooling observed not cover. Cover all food containers.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The following foods inside the walk-in cooler observed with no date mark: tomato with onion salad, banana in water, and empanada. Date mark all food that will be in the business for longer than 24 hours.

     Code MN Rule 4626.0400A

3. Nov 17, 2023 Follow-Up Score 94
   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a towel and dish in the hand sink. Discontinue storing anything in the hand sink. Items were moved, corrected on site.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed guatita in the walk in cooler at 44 degrees, cooled from yesterday. The cooling methods need to be addressed to ensure temperature reaches 41 degrees within 6 hours.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed part of the floor of walk-in cooler loose. Repair.

     Code MN Rule 4626.0735AB

4. Nov 3, 2023 Routine Score 88
   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed multiple food items uncovered inside walk-in cooler(banana, chicken, pork) and uncovered sugar in dry storage are. Food must be kept covered unless cooling or not in use.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed items stored in hand sink. Items were removed. Keep clear at all times for accessible use as described above.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Measured chicken at 44 degrees that was cooled from yesterday. Chicken was in a deep container. Ensure food is cooled quickly, as described above.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Missing trash can at hand sink in kitchen. A small trash can needs to be obtained that can be stored under hand sink since the large roller one does not fit.

     Code MN Rule 4626.1390

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employees get up from eating to work in the kitchen without washing hands first. Instructed employees to wash hands. Hands must be washed after eating, and after activities as described above.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed interior of ice machine with mold buildup. Clean at a frequency to avoid buildup.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cooked yuca and cooked shrimp in walk-in cooler without date marking. Items were made less than 3 days ago. Ensure foods are date marked as described above.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed some walls in kitchen in need of cleaning. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Remove film from new equipment- 2 door refrigerator and ice machine.

     Code MN Rule 4626.0495