DirtyFLRestaurant Inspection Data

ZARZA RESTAURANT LATIN FOOD & GRILL

Based on 8 health inspections, ZARZA RESTAURANT LATIN FOOD & GRILL in LAKELAND has earned a 3.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

4648 Cleveland Heights Boulevard
Lakeland, Florida, 33813
Polk County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13513430

Met Inspection Standards

2 high, 2 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn walk in cooler
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer. Employee picked items up Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag holding corn
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cooks line whole chickens 115-121, manager placed to reheat **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
  • 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/ Currently 4 food handlers no CFM present. Manager Richard Avelino 6/10/21 Servsafe arrived during the inspection Corrected On-Site

9/5/2025· 6mo ago

Visit ID: 10905604

Met Inspection Standards

1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans on the table in the dishwasher area.

1/3/2025· 1y 2mo ago

Visit ID: 8862718

Met Inspection Standards

1 basic

  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Employee dried equipment with a yellow towel. I informed the employee to let the utensils air dry. **Corrective Action Taken**

8/20/2024· 1y 6mo ago

Visit ID: 8862361

Met Inspection Standards

1 basic

  • 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf of the table in the dishwasher area is pitted and rusty. Warning - From follow-up inspection 2024-08-20: Bottom shelf of the long prep table against the wall in the dishwasher area. **Time Extended**

8/16/2024· 1y 6mo ago

Visit ID: 8784709

Follow-up Inspection Required

2 high, 1 basic

  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf of the table in the dishwasher area is pitted and rusty. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Product in the top and bottom section of the flip top reach in cooler. The product was moved into the walk in cooler. cheese (46F - Cold Holding); pork (45F - Cold Holding); beef (45F - Cold Holding); chicken (46F - Cold Holding) **Corrective Action Taken** Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 ppm. The operator made new sanitizer at 100 ppm Corrected On-Site Warning

3/21/2024· 1y 11mo ago

Visit ID: 8635462

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - Food stored on floor. A case of chicken on the floor under the prep table in the dishwasher area. The chicken was removed from off the floor. Corrected On-Site

1/5/2024· 2y 2mo ago

Visit ID: 8507483

Met Inspection Standards

2 high, 1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to the beverage syrup rack in the hallway across from the bathrooms.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black backpack on a bag of long grain brown white rice in the dishwasher area. The backpack was removed. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between large flip top reach in cooler and small table across from the cook line. The knives was removed to be washed, rinsed and sanitized. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Hood system. Epoxy on kitchen and prep area floors damaged.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm. Operator made fresh sanitizer solution at the correct ppm.
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Container with flour and eggs for battering meat. The operator removed the container to the dishwasher area to be washed, rinsed and sa. **Corrective Action Taken**
  • 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. Operator had the employees to read and sign the forms. **Corrective Action Taken**

9/23/2023· 2y 5mo ago

Visit ID: 8383203

Met Inspection Standards

2 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed missing warmer door on cook line
  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed damaged epoxy on cook line and prep area
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed copy to owner **Corrective Action Taken**
  • 14-12-4:Basic - Observed cracked squeeze bottle lid on cook line. Manager discarded Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to manager **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees have not acknowledged. Emailed Spanish and english copies to owner **Corrective Action Taken**