Zaza New Cuban Diner
237 Wheelhouse Ln, Suite 1321, Lake Mary, FL 32746 · Permanent Food Service · License 6905339
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (fixed on the spot), 12 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- cheese empanadas (126 - Hot Holding). Manager put in oven for reheat
Fixed on the spot
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.
- cheese croissants - empanadas display items. Manager added time label
Fixed on the spot
Basic12
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
- knife between cookline coolers
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- cookline employee wearing watch
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- paper cup used to scoop adobo
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on dish trays
Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- reach-in cooler fan cover
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- front cooler
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- at restroom
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
- deep grout lines at cookline causing retention of trapped food debris and standing water
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.