SAJOMA LATIN FUSION
1602 W OSCEOLA PKWY, Kissimmee FL 34741 · 407-201-4444
Last inspected Mar 23, 2026 · 9 visits since July 2023
APR 24
DEC 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate10 Basic
What the inspector wrote — 10 findingsThe state's own report →
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice-machine not protected.
Cutting board has cut marks and is no longer cleanable. Colored cutting board on make-table cooler on cooks line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish-machine not rinsing properly. Operator utilizes triple sink until machine is fixed.
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 6 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on prep table temping 72F. Operator discarded water and changed to 4 hour cleaning requirement.
Light shield damaged/in disrepair. Broken light shield over ware washing area.
No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and herbs over cooked rice and washed peppers in walk-in cooler. Operator rearranged.
Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and walls soiled with dust throughout kitchen.
Oct 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over cooked pork in walk-in cooler. Raw shell eggs over brownies in walk-in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice not held on temperature or on a time plan. Provided operator with form.
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. Tuna not thawed per package recommendations.
Equipment in poor repair. Gaskets on pull out drawer on cooks line.
In-use tongs stored on equipment door handle between uses. Tongs on deep fryer handle.
No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
Raw fruits/vegetables not washed prior to preparation. Observed lime being juiced directly from box.
Time/temperature control for safety food thawed in an improper manner.
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority7 Intermediate7 Basic
Show 20 findings ▾
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.
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.
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.
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.
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.
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.
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).
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Operator fixed during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice-machine and handwash sink on cooks line.
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.
No soap provided at handwash sink. Handwash sink on cooks line.
Clean utensils stored between equipment and wall. Knives stored between two make tables.
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.
Employee eating in a food preparation or other restricted area. Employee drinks on prep table on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Laptop above microwave.
Equipment in poor repair. Make-table cover broken on cooks line.
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.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. #10 can crushed tomatoes
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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/
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
Spray bottle containing toxic substance not labeled.
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
Food stored on floor. Plantain walk in cooler Food cases in walk in freezer
Ice bucket/shovel stored not inverted
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Sugar
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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.
Manager or person in charge lacking proof of food manager certification Amada needs manager training
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.
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Coco Lopez, cream of coconut, 3 lbs
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.
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.
Handwash sink used for purposes other than handwashing. Bar sink used as a catch all bin.
Manager or person in charge lacking proof of food manager certification Amada needs manager training
No paper towels or mechanical hand drying device provided at handwash sink. hws closest to in door. He's at cookline
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.
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.
Bowl or other container with no handle used to dispense food.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
Clean utensils stored between equipment and wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 79f.
Wet mop not stored in a manner to allow the mop to dry.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
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.
Bowl or other container with no handle used to dispense food.
Food storage container/container lid cracked or broken. Blue ice bucket.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacadoesbover ready to eat rice.
Waste line missing at soda gun holster. Bar.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.