ZAZA NEW CUBAN DINER
237 WHEELHOUSE LN, SUITE 1321, Lake Mary FL 32746 · 407-494-0932
Last inspected Mar 16, 2026 · 8 visits since December 2023
MAR 24
SEP 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to time abuse.
★ 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--2024067750 | Sep 13, 2024 | Dec 26, 2024 | $200 |
Inspection history
8 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to time abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken empanadas (52F - Cold Holding). Operator states less than 4 hours. Moved to another cooler for better cooling
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. - cream cheese pastries. Label shows discard time 11:34am.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - cream cheese pastries
Show the remaining 2 findings ▾
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. - lowboy at cookline
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 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. - Dishwasher (Temperature 153f)
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensils at cookline in water 112f.
No handwashing sign provided at a hand sink used by food employees.
Uncovered food stored near sink exposed to splash. - opened container of potato below hand wash sink. Manager moved
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - vaca (beef) date marked 3/16 (46f-52f - Cooling)
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.
Raw animal food stored over/not properly separated from ready-to-eat food. - empanadas with raw egg glaze over chopped lettuce at Sandwich Cooler - raw beef over pickles at three door cooler
Accumulation of debris inside warewashing machine.
Accumulation of debris on dish tray
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - deep grout lines causing retention of standing water
Food stored on floor. - jugs of cooking oil
No Heimlich maneuver/choking sign posted. - provided to operator
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed onions over milk in reach in cooler
Sep 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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.
Spray hose at dish sink lower than flood rim of sink. - at dish station
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - blanched bacon
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - all items in small cooler to left of stove. Provided blank forms.
Accumulation of lime scale on the inside of the dishmachine.
Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water and old food debris. Observed at cook line
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 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.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw empanadas containing raw eggwash stored over Cuban bread
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Spray hose at dish sink lower than flood rim of sink. - at dish station
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - blanched bacon
No soap provided at handwash sink. - next to triple sink. Manager changed batteries
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - all items in small cooler to left of stove. Provided blank forms.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water and old food debris. Observed at cook line
Old labels stuck to food containers after cleaning.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Rinse temperature 124° test strip did not change colors Tested again the strip turned black, operator will proceed with the service call to eco lab
No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Time/temperature control for safety food thawed under hot standing water. Operator moved product from the sink
Water leaking from pipe and/or faucet/handle. Water leaking at the pressure realese valve
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta prepped 11/30
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Items from the commissary not dated to insure freshness.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cooks line
Food stored in a location that is exposed to splash/dust. Sandwich rolls stored at the hand sink on the line
Food stored on floor. Bag of potatoes in prep on the floor
Single-service articles improperly stored. Boxes stored on the floor in the dinning area
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop Mop sink has pooled water present
Portable fire extinguisher gauge is damaged. For reporting purposes only. At the cooks line
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.