SABINE CARIBBEAN LATINO

Name: SABINE CARIBBEAN LATINO
Address: 1028 W ATLANTIC AVE, DELRAY BEACH, FL, 33444, US
Rating: 66

1028 W ATLANTIC AVE, DELRAY BEACH, FL 33444

License #6022554

🌴 Cuban/Caribbean ℹ️

66 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SABINE CARIBBEAN LATINO in DELRAY BEACH currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 35 total violations — 13 critical, 9 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 1, 2023

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

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SABINE CARIBBEAN LATINO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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: Met Inspection Standards
[36-34-5] AC vents soiled with accumulated food debris, grease, dust, or mold-like substance at dining area.
[32-02-4] Bathroom door left open other than during cleaning or maintenance...bathroom. Employee properly closed .
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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.
[28-01-4] No cleaning access to grease trap... not installed grease trap for three compartment sink .
[36-64-5] Objectionable odors in bathroom or other areas of the establishment drainage objectionable odor at kitchen .
[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.
[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 .
[22-02-4] 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 .
[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.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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.
[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.
[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/
[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 .