Sajoma Latin Fusion
Last inspected: Mar 23, 2026
61
Score
The health department has logged 11 inspections at Sajoma Latin Fusion, the earliest from 2022. Sajoma Latin Fusion was last inspected on Mar 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 10 violations before that.
The pattern that stands out is “no paper towels”, which has been cited three times.
By comparison, the average Kissimmee facility scores 78, putting Sajoma Latin Fusion on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
9 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
61
Oct 2, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
58
Apr 25, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-04-25: **Time Extended**
16-62-1
90
Apr 17, 2025
Routine - Food
6 critical violations. 7 major violations. 7 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and steak in top half of make-table both temping between 50F-54F. Per operator less than four house. Operator moved to another. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp and steak in top half of make-table both temping between 50F-54F. Per operator items were prepared this morning at 10:30 and were temped at 3:00pm.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Twenty-three pieces of reduced oxygen packaged salmon in walk-in-cooler not thawed per package instructions. 1 packet of diced tuna in top half of make table on cooks line not thawed per package instructions. **Repeat Violation**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler. Raw chicken over beef in make-table cooler on cooks line.
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Operator got letter before the end of inspection.**Corrected On-Site** **Corrected On-Site**
01D-01-5
High Priority - 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. **Warning**
22-57-6
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Corrected On-Site**
11-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel in handwash sink at kitchen entrance. Ice dumped into handwash sink at kitchen entrance.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Operator fixed during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice-machine and handwash sink on cooks line.
31B-02-4
Intermediate - 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. Five employees not aware of their employee health reporting responsibility. Filled form during inspection.
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink on cooks line.
31B-03-4
Basic - Clean utensils stored between equipment and wall. Knives stored between two make tables.
24-14-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Twenty-three pieces of reduced oxygen packaged salmon in walk-in-cooler not thawed per package instructions. One packet of diced tuna in top half of make table on cooks line not thawed per package instructions. **Repeat Violation**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee drinks on prep table on cooks line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Laptop above microwave.
40-06-5
Basic - Equipment in poor repair. Make-table cover broken on cooks line.
14-11-5
Basic - Food stored on floor. Pork, Beef and Mussels on the floor of walk-in-freezer. Bags of flour, panko breadcrumbs and spices on the floor next to bulk containers at dry storage area.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
14
Dec 5, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
35
Jul 16, 2024
Routine - Food
No violations found.
100
Jun 19, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-06-19: Most have training, several are new. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on box but serves Caribbean red. per Angela c no administrate actions applied. **Corrected On-Site** - From follow-up inspection 2024-06-19: They are working on menu now. **Time Extended**
52-04-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification Amada needs manager training - From follow-up inspection 2024-06-19: TAKING MANAGER COURSE NOW. **Time Extended**
53A-02-7
74
Apr 10, 2024
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Uses tilapia and swai. Advised to cook fish to use. Per A Carragher no administrative action. letter was sent from supplier. **Corrected On-Site**
01D-01-5
High Priority - Dented/rusted cans present. See stop sale. Coco Lopez, cream of coconut, 3 lbs
01B-01-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on box but serves Caribbean red. per Angela c no administrate actions applied. **Corrected On-Site**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar sink used as a catch all bin.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification Amada needs manager training
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hws closest to in door. He's at cookline
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - 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. Sent tear sheet. **Corrected On-Site**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Clean utensils stored between equipment and wall.
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 79f.
10-07-4
29
Jul 12, 2023
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. **Corrected On-Site**
50-17-3
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
Basic - Food storage container/container lid cracked or broken. Blue ice bucket.
14-38-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Waste line missing at soda gun holster. Bar.
29-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacadoesbover ready to eat rice.
08B-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
55
Jan 27, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
12A-08-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line
31B-02-4
Intermediate - 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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles
41-17-4
Basic - Floor soiled/has accumulation of debris. - walk-in freezer
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of black mold at wall by walk-in cooler
36-27-5
45
Aug 2, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sajoma Latin Fusion last inspected?
The most recent health inspection at Sajoma Latin Fusion on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sajoma Latin Fusion?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Sajoma Latin Fusion.
How does Sajoma Latin Fusion compare to other restaurants in Kissimmee?
Sajoma Latin Fusion most recently scored 61 out of 100, which is lower than the Kissimmee average of 78.
Has Sajoma Latin Fusion's inspection record improved over time?
Yes. Recent inspections at Sajoma Latin Fusion have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sajoma Latin Fusion means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sajoma Latin Fusion inspected?
Based on the inspection history on file, Sajoma Latin Fusion is inspected around three times per year on average.
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