DirtyFLRestaurant Inspection Data

ZAZA NEW CUBAN DINER

237 WHEELHOUSE LN, SUITE 1321, LAKE MARY 32746

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8882854

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-15-4:Basic - Accumulation of debris on dish tray
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water
  • 08B-38-4:Basic - Food stored on floor. - jugs of cooking oil
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed onions over milk in reach in cooler Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - vaca (beef) date marked 3/16 (46f-52f - Cooling)
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - empanadas with raw egg glaze over chopped lettuce at Sandwich Cooler - raw beef over pickles at three door cooler Corrected On-Site

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8882063

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-09-13: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water and old food debris. Observed at cook line Warning - From follow-up inspection 2024-09-13: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : 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 - From follow-up inspection 2024-09-13: DM temp 150f after 2 tries. Admin Complaint
  • 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station Corrected On-Site Warning - From follow-up inspection 2024-09-13: **Time Extended**
  • 03C-90-4:Intermediate - - From initial inspection : Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - blanched bacon Warning - From follow-up inspection 2024-09-13: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - all items in small cooler to left of stove. Provided blank forms. Warning - From follow-up inspection 2024-09-13: **Time Extended**

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8785918

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water and old food debris. Observed at cook line Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 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
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw empanadas containing raw eggwash stored over Cuban bread Corrected On-Site Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station Corrected On-Site Warning
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - blanched bacon Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - next to triple sink. Manager changed batteries Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - all items in small cooler to left of stove. Provided blank forms. Warning

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8569242

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 06-07-5:Basic - Time/temperature control for safety food thawed under hot standing water. Operator moved product from the sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking at the pressure realese valve
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Rinse temperature 124° test strip did not change colors Tested again the strip turned black, operator will proceed with the service call to eco lab Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced Corrected On-Site

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8384595

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cooks line
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Sandwich rolls stored at the hand sink on the line
  • 08B-38-4:Basic - Food stored on floor. Bag of potatoes in prep on the floor
  • 25-05-4:Basic - Single-service articles improperly stored. Boxes stored on the floor in the dinning area
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop Mop sink has pooled water present
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta prepped 11/30
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Items from the commissary not dated to insure freshness.
  • 45-02-4:Portable fire extinguisher gauge is damaged . For reporting purposes only. At the cooks line