Sazoncito Latin Food

4542 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5804561

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 7, 2026

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority · fixed by the Aug 7 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
1 high priority (fixed by the Aug 7 follow-up), 6 intermediate (2 fixed on the spot, 4 repeats), 13 basic (9 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
15 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 13 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  More time given
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
  Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 1 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Salmon on menu was available u dercooked
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Gave operator a copy and he posted on bar pillar until menus can be reprinted
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Tres leche and flan front counter Many items bottom of make table
  Repeat violation
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened 2 days ago bottom of make table
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Mortar pestle cracked in kitchen Piece of wood used to smash plantain
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Bar area and kitchen Hot water shut off
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Kitchen Operator replaced
  Fixed on the spotRepeat violation
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Most items bottom of make table not covered.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  One on oven handle Operator removed
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Oven by stove
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By the water trough
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside cooking equipment Vents in hood
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Missing pipe underneath hand wash sink. Operator has a bucket there
  Repeat violation
  Water leaking from pipe and/or faucet/handle.
  Under 3 compartment sink
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Walk in cooler floor buckling up
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Bar and ware washing area
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Behind cooking equipment
  Repeat violation
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  April 1, 2025 Available
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Front counter by ice machine Walk in cooler floor
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.