What is Sabor Tropical's health inspection score?

Sabor Tropical has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sabor Tropical last inspected?

Sabor Tropical was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sabor Tropical have?

Sabor Tropical has 9 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sabor Tropical safe to eat at?

Sabor Tropical has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sabor Tropical serve?

Sabor Tropical serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sabor Tropical

Name: Sabor Tropical
Address: 143 SHERMAN AVENUE, Manhattan, 10034
Rating: 49

143 SHERMAN AVENUE, Manhattan

Last Inspected: 1/15/2026

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0Poor

Latin American•Manhattan

Ranked #962 of 1000 in ManhattanBetter than 33% of latin american restaurants

Declining

3 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-18 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

143 SHERMAN AVENUE, Manhattan, NY 10034

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Violation Timeline

Oct 2025

2 inspections

3 high priority

2 intermediate

Oct

Jan 2026

1 inspections

3 high priority

1 intermediate

Inspection History

3 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Initial Inspection

Jan 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
02GCold 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 during active necessary preparation.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-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 underneath the unit.−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High2 Med

5 total3 risk factors

45/100inspection score

−40 pts

High Priority (3)

−30 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10FNon-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 underneath the unit.−5

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Administrative Miscellaneous / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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