DirtyFLRestaurant Inspection Data

ZAZA CUBAN COMFORT FOOD

9702 JEFF FUQUA BLVD STE 1496

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10733804

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. - cups to at front bar Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -Fresh cold brew coffee stored in use milk jugs. -Operator discarded.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Coffee filters Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk sugar Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend 77 Fahrenheit cold holding only out 2 hours, placed in cooler, recheck 70 degrees. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards in prep area. - white cutting board at egg station.
  • 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. 2 new employees Zion, Cannon
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jocelyn

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8781004

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (46-47F - Cold Holding in unit at front counter, bottom shelf overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (46-47F - Cold Holding in unit at front counter, bottom shelf overnight

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8470421

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket, operator flipped it. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed only BEV license, operator was able to get the seating license. Corrected On-Site
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Bar area
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator moved it from touching the ice Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cooked eggs. Operator moved to the bottom shelf. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container filled with water in front counter hand wash sink. Operator removed it. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand wash sink. Operator replaced paper towels. Corrected On-Site

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8379996

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on the cook line not inverted Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water over prep table. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee shakes in reach in cooler. Advised supervisor to have a specific area, labeled for employee only. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch hair, put on gloves and no hand wash. Manager spoke with employee**Corrective Action Taken** **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (48F - Cold Holding) Operator placed them in walk in cooler to bring temperature down to at least 41F **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 printed and completed with employees Corrected On-Site