SAJOMA LATIN FUSION
1602 W OSCEOLA PKWY
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-04-25: **Time Extended**
Food safety inspection conducted on 4/25/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/17/2025
High Priority
6
Intermediate
7
Basic
7
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored between two make tables.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Twenty-three pieces of reduced oxygen packaged salmon in walk-in-cooler not thawed per package instructions. One packet of diced tuna in top half of make table on cooks line not thawed per package instructions. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinks on prep table on cooks line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Laptop above microwave.
- 14-11-5:Basic - Equipment in poor repair. Make-table cover broken on cooks line.
- 08B-38-4:Basic - Food stored on floor. Pork, Beef and Mussels on the floor of walk-in-freezer. Bags of flour, panko breadcrumbs and spices on the floor next to bulk containers at dry storage area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Operator got letter before the end of inspection.Corrected On-Site Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler. Raw chicken over beef in make-table cooler on cooks line.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Twenty-three pieces of reduced oxygen packaged salmon in walk-in-cooler not thawed per package instructions. 1 packet of diced tuna in top half of make table on cooks line not thawed per package instructions. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp and steak in top half of make-table both temping between 50F-54F. Per operator items were prepared this morning at 10:30 and were temped at 3:00pm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and steak in top half of make-table both temping between 50F-54F. Per operator less than four house. Operator moved to another. **Corrective Action Taken**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel in handwash sink at kitchen entrance. Ice dumped into handwash sink at kitchen entrance.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Operator fixed during inspection. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice-machine and handwash sink on cooks line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Five employees not aware of their employee health reporting responsibility. Filled form during inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink on cooks line.
Food safety inspection conducted on 4/17/2025 revealed 20 total violations (6 high priority, 7 intermediate, 7 basic).
Inspection on 12/5/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk in cooler Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Plantain walk in cooler Food cases in walk in freezer Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 can crushed tomatoes
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Use swai in ceviche are waiting from provider for parasite destruction. Restaurant Depot Supplier sent copy of parasite destruction Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
- 53A-05-6:Intermediate - 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/
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent copy to operator and they posted Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Food safety inspection conducted on 12/5/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 52-04-5:Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on box but serves Caribbean red. per Angela c no administrate actions applied. Corrected On-Site - From follow-up inspection 2024-06-19: They are working on menu now. **Time Extended**
- 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification Amada needs manager training - From follow-up inspection 2024-06-19: TAKING MANAGER COURSE NOW. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-06-19: Most have training, several are new. **Time Extended**
Food safety inspection conducted on 6/19/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
- 24-14-4:Basic - Clean utensils stored between equipment and wall.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 79f.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Coco Lopez, cream of coconut, 3 lbs
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Uses tilapia and swai. Advised to cook fish to use. Per A Carragher no administrative action. letter was sent from supplier. Corrected On-Site
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on box but serves Caribbean red. per Angela c no administrate actions applied. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar sink used as a catch all bin.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification Amada needs manager training
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hws closest to in door. He's at cookline
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent tear sheet. Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).
Inspection on 7/12/2023
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Blue ice bucket.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacadoesbover ready to eat rice.
- 29-17-4:Basic - Waste line missing at soda gun holster. Bar.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).