ZAZA CUBAN COMFORT
417 N ALAFAYA TRL
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/25/2025
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 25-32-4:Basic - Reuse of single-service or single-use articles. Milk jug with hollow handle for tres leches.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site**
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Tres leches from 2/1
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over bread in freezer. **Corrected On-Site**
- 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. Tres leches
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline gasket.
- 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.
Food safety inspection conducted on 2/25/2025 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 7/22/2024
High Priority
1
Intermediate
4
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable The main make table .
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones at the make table. **Corrected On-Site**
- 36-12-4:Basic - Floors not constructed to be easily cleanable. At the restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler/ freezer. At the reach-in freezer.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored on top of ready to eat food at the dish station cooler .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); cooked potatoes (48F - Cold Holding) Operator stated that the temperature was taken less than 2 hours ago it was at 42 .and he did moved the food to the reach-in freezer. **Corrective Action Taken**
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. The reach-in freezer top .
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. The reach-in freezer shelf.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the restroom.
Food safety inspection conducted on 7/22/2024 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).