ZAZA CUBAN COMFORT
417 N ALAFAYA TRL, Orlando FL 32828 · 407-986-5554
Last inspected Aug 5, 2026 · 9 visits since August 2023
JUL 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tres leches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017038858 | Jun 23, 2017 | Aug 29, 2017 | $200 |
Inspection history
9 visits, newest first
Aug 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded beef (97F - Hot Holding) shredded chicken (117F - Hot Holding)been at the hot hold less than 1 hour. Operator reheat it to 175f
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area.
No soap provided at handwash sink. No soap at the employee hand sink kitchen area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter installed 2-2024
Show the remaining 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn both of the reach-in cooler back area and reach-in freezer at the dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup Reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water 91 f.
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded beef (97F - Hot Holding) shredded chicken (117F - Hot Holding)been at the hot hold less than 1 hour. Operator reheat it to 175f
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. No soap at the employee hand sink kitchen area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter installed 2-2024
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide Back area not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee eating in a food preparation or other restricted area. Observed employee drinking cafe at the cook line while preparing food.
Equipment in poor repair. Gasket torn both of the reach-in cooler back area and reach-in freezer at the dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup Reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water 91 f.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 print it and sign it by the employee at the restaurant.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eduardo-Delia.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemicals not label front area and back of the house. Operator label it.
Carbon dioxide/helium tanks not adequately secured. Back of the house by the exit door. Operator secured it together.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water stored at the shelves next to clean equipment at the expo station. Operator discarded it.
In-use tongs stored on equipment door handle between uses. Tong stored on grill handle. Operator removed it.
Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm. Operator change water second check 700 ppm.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use tongs stored on equipment door handle between uses. Tong stored at stove handle.
Standing water in bottom of reach-in-cooler. Reach-in cooler back of the house.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and green paper stored above ready to eat food at the reach-in cooler at the dish area.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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
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.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tres leches
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline gasket.
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.
Reuse of single-service or single-use articles. Milk jug with hollow handle for tres leches.
Working containers of food removed from original container not identified by common name. Sugar.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
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.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. The reach-in freezer top.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Non-pitting surface rust on food-contact equipment. The reach-in freezer shelf.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the restroom.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable The main make table.
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.
Floors not constructed to be easily cleanable. At the restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Standing water in bottom of reach-in-cooler/ freezer. At the reach-in freezer.
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.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched her phone and then proceeded to grab gloves without washing hands. Manager corrected.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager states placed out 2 hours prior.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date.
Employee personal food not properly identified and segregated from food to be served to the public. Employees sandwich and drink in upright cooler.
Stored food not covered. Quesitos in upright freezer.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Make table.
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee working with raw sausage then washed his hand to change his gloves to cut bread for sandwiches but he did rubbed his hand less than 10 seconds. Operator correct the employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table the short table -Turkey sausage (49F - Cold Holding); cut tomato (45F - Cold Holding); ham cut (55F - Cold Holding,cooked bacon (52f-cold holding) been at the bottom of make table since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table the short table -Turkey sausage (49F - Cold Holding); cut tomato (45F - Cold Holding); ham cut (55F - Cold Holding,cooked bacon (52f-cold holding) been at the bottom of make table since yesterday.
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. No signature for the employee agreement.
No soap provided at handwash sink. At the woman restroom.
Carbon dioxide/helium tanks not adequately secured. By the exit door.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bad stored at the storage area next to in use food boxes -observe employee energy drink storage by the serving station.
No Heimlich maneuver/choking sign posted.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cup of cafe stored bottom of make table.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Working containers of food removed from original container not identified by common name. Sugar with no label front area.
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.