SABINE CARIBBEAN LATINO

Name: SABINE CARIBBEAN LATINO
Address: 1028 W ATLANTIC AVE, DELRAY BEACH, FL, 33444, US
Rating: 75.3

1028 W ATLANTIC AVE, DELRAY BEACH, FL 33444

License #6022554

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SABINE CARIBBEAN LATINO in DELRAY BEACH currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 5 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 4, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[28-01-4] No cleaning access to grease trap... not installed grease trap for three compartment sink .
[08B-36-4] Food stored in a location that is exposed to cross contamination.... Operator used triple sink to prep food , stored goat one compartment and next compartment prepped sanitizer solution chlorine which +200 ppm. Employee drained sanitizer solution.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime....pickle container at walk in cooler . Employee cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing...employee rinse hot dogs in handwashing sink . Discuss with employee .
[36-34-5] AC vents soiled with accumulated food debris, grease, dust, or mold-like substance at dining area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chicken was cooked 5 days ago with day marked not date marked . Operator properly date marked.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment drainage objectionable odor at kitchen .
[32-02-4] Bathroom door left open other than during cleaning or maintenance...bathroom. Employee properly closed .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding brown rice 109F, white rice 106F , liver 74F on the prep table at kitchen, food was cooked to serve customer today , food being held less than 4 hours . Operator time marked .
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....chlorine +200 ppm. Employee drained sanitizer solution.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked food turkey, pork, vegetables with wrong date marked .
[01B-02-5] 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....cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler . Food not prepped or portion today , food being held more than 4 hours .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler , cooler not capable maintain proper temperature . Per Cook food was cooked yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler , cooler not capable maintain proper temperature . Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse