Sabor De Mi Tieraa
Last inspected: Apr 2, 2026
64
Score
The health department has logged three inspections at Sabor De Mi Tieraa, the earliest from 2025. On Apr 2, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to five violations per visit.
By comparison, the average Atlanta facility scores 90, putting Sabor De Mi Tieraa on the weaker side. Nothing in the record is alarming, but there's room to improve.
3
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 2, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 5 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed a container of raw chicken stacked directly above ready to eat vegetables inside of the walk in cooler. Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food ma...
511-6-1.04(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a cutting board inside the bowl of hand sink upon start of inspection. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed cutting board from hand sink.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap in the soap dispenser upon start of inspection. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC put new soap in soap dispenser.
511-6-1.07(3)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed a container of mixed cooked vegetables in an ice bath where the ice was not in contact with the bottom or sides of the container; the food was measured at 47°F. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in coo...
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed multiple bags of raw beef thawing on the countertop at room temperature, with temperatures ranging from 29°F to 40°F. Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for mo...
511-6-1.04(6)(c)
64
Oct 3, 2025
Initial
No violations found.
100
Sep 29, 2025
Initial
1 critical violation. 1 major violation.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed the ambient temperature of the walk-in cooler at 47F. CA: Discussed with the person in charge that ambient temperature should be at 41F or below to hold the food at 41F or below.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed facility doesn't have any sanitizer to sanitize the dishes. CA: Advised the person in charge that facility must have a sanitizer to sanitize the equipment and utensils.
511-6-1.05(6)(n)
78
Frequently Asked Questions
When was Sabor De Mi Tieraa last inspected?
The most recent health inspection at Sabor De Mi Tieraa on file is from Apr 2, 2026. The public record contains three inspections in total.
How does Sabor De Mi Tieraa compare to other restaurants in Atlanta?
Sabor De Mi Tieraa most recently scored 64 out of 100, which is lower than the Atlanta average of 90.
Has Sabor De Mi Tieraa's inspection record improved over time?
No. Recent inspections at Sabor De Mi Tieraa have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sabor De Mi Tieraa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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