ZACAPA MEXICAN RESTAURANT & BAR
7025 COUNTY RD 46A STE 1011, Lake Mary FL 32746 · 321-926-3451
Last inspected Jul 22, 2026 · 8 visits since August 2023
JUL 24
JAN 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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. - provided to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - red salsa (44f-46f - Cooling). Operator states made yesterday
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. - red salsa (44f-46f - Cooling). Operator states made yesterday
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw burger patties over cooked chicken wings
No paper towels or mechanical hand drying device provided at handwash sink. - at bar hand wash sink
Show the remaining 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small amount buildup on white baffle
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice bucket
Ice scoop handle in contact with ice. - at bar
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. - Dishwasher (Chlorine >200ppm). After purging water and starting again 100ppm
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Sanitizer Bucket (Quaternary >500ppm). Operator diluted. Final reading 200ppm
No paper towels or mechanical hand drying device provided at handwash sink. - bar hand wash sink
Accumulation of debris on dish machine racks.
Clean linens stored in improper location. - clean wiping cloths stored at hand wash sink possible splash from hand washing
Employee personal food not properly identified and segregated from food to be served to the public. - at server station
Ice scoop handle in contact with ice.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - menu advertise fresh lime juice for margaritas. Establishment using lime juice from bottle.
Food stored on floor. - jugs oil on floor in storage room
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over sour cream at cookline
Warewashing sanitizing solution exceeding the maximum concentration allowed. - bar triple sink (Quaternary >500ppm). Manager diluted. Final reading 200ppm
Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop rice at cook line. Manager replaced with ladle
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. - hand wash sink at bar plumbing removed
Jul 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - birria sauce held overnight (44f-49fF - Cold Holding) in walk in cooler
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. - provided to operator
Accumulation of debris on dish racks
Carbon dioxide tanks not adequately secured.
Covered waste receptacle not provided in women's bathroom.
No Heimlich maneuver/choking sign posted. - provided to operator
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite letter for Mahi. Advised operator to stop serving Mahi till parasite destruction letter is received.Operator has decided to cook mahi before putting it in the Ceviche
Nonfood-grade bags used in direct contact with food. Cheeses stored in grocery bags at walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed mahi in vacuum bag with instructions to remove from bag while frozen before thawing,per manufacturer guidelines
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and beef temping between 44F-48F per operator items were in reach in drawer at cooks line for about two hours. Advised operator to place in reach in freezer to recover temperature
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mahi not identified as being raw for ceviche. Operator is going to start cooking mahi to temperature
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar Hand wash sink at cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on shelf with dry storage goods
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice at wait station
Time/temperature control for safety food thawed in an improper manner. Thawed mahi in vacuum bag with instructions to remove from bag while frozen before thawing,per manufacturer guidelines
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Records/documents for required employee training do not contain all of the required information. Employee certificates filled out for 5 years, operator changed to 3 years
Equipment in poor repair. Gasket to the freezer side of the true cooler is ripped Gasket to the true 2 door line frezzer is ripped
Faucet/handle missing at plumbing fixture. Hand sink in the service alley
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.