Sazoncito Latin Food
Last inspected: Mar 19, 2026
11
Score
Sazoncito Latin Food has been inspected 11 times since 2022. The most recent report on file is from Mar 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 23 violations each, up from closer to 21 violations before.
“Floor soiled/has accumulation of debris” accounts for the largest share of issues, appearing 10 times across the record.
Sazoncito Latin Food's latest score of 11 falls below the Orlando average of 79. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
7
Major latest
25
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 7 major violations. 25 minor violations.
View 34 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in white reach in freezer.
08A-05-6
High Priority - Live, small flying insects found 1 small flying insect on top of ice bin front counter Operator killed
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Bleach spray bottle in hand wash sink front counter Operator removed **Corrected On-Site**
31A-11-4
Intermediate - 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
14-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Repeat Violation**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Chlorine sanitizer not for sanitizing food contact surfaces Operator purchased **Corrected On-Site**
22-38-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili in reach in freezer front counter
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan, Lantau s, cooked pork, chorizo, frying cheese , shredded chicken, pork, pork chops, lettuce . No date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area and kitchen
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. 3 hanging on oven in kitchen
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Front counter
51-11-4
Basic - Ceiling tile missing. Several ceiling tiles missing throughout
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Soiled
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Overnight oats over bottles of water in reach in cooler front counter
08B-49-4
Basic - Equipment in poor repair. Walk in cooler door
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. By hot water heater and 3 compartment sink
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Bar area and 3 compartment sink **Repeat Violation**
36-17-5
Basic - Ice scoop handle in contact with ice. Front counter
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between make table and prep table in kitchen **Repeat Violation**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave **Repeat Violation**
22-08-4
Basic - Light not functioning. 2 in hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Outside all cooking equipment **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. 2 compartment sink faucet
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. On floor in kitchen Operator removed Corrected On-Site** **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Many items in walk in cooler **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water in prep area , operator cooked. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink dish washing area.
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting. Walk in cooler floor peeling up **Repeat Violation**
36-10-4
11
Dec 9, 2025
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink Operator stocked **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing date marked **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar area **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several Ceiling tiles in dining room show water damage **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2025 displayed **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Around back door **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler floors **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Bar area **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Walk in cooler wall **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside oven **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Gaskets make table Outside-of all cooking equipment **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table Hot box **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Walk in cooler floor **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-10-4
41
Oct 9, 2025
Routine - Food
6 major violations. 15 minor violations.
View 21 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink Operator stocked **Corrected On-Site** **Repeat Violation** **Warning**
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. By 3 compartment sink Operator stocked **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing date marked **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle hanging on dirty dish cart in bar area Operator labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar area **Repeat Violation** **Warning**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several Ceiling tiles in dining room show water damage **Warning**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed **Repeat Violation** **Warning**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Around back door **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floors **Repeat Violation** **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Bar area **Repeat Violation** **Warning**
36-17-5
Basic - Hole in or other damage to wall. Walk in cooler wall **Repeat Violation** **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table Operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside oven **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Gaskets make table Outside-of all cooking equipment **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table Hot box **Warning**
22-16-4
Basic - Stored food not covered. Pan of tres leche in bar reach in cooler. **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment **Warning**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Walk in cooler floor **Repeat Violation** **Warning**
36-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin **Warning**
22-20-5
26
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork (118F - Hot Holding)for 1 hour Operator put on stove to heat up **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked in make table - From follow-up inspection 2025-04-29: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Light not functioning. One light entrance to storage room One in hood **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Walk in cooler wall damaged Ladies room - From follow-up inspection 2025-04-29: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By 3 compartment sink and walk in cooler Bar area **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout - From follow-up inspection 2025-04-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar atea - From follow-up inspection 2025-04-29: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven - From follow-up inspection 2025-04-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. One of the stalls taped shut **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Back door - From follow-up inspection 2025-04-29: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all cooking equipment in kitchen Handwash sink in kitchen **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
23-03-4
43
Apr 28, 2025
Routine - Food
3 critical violations. 5 major violations. 19 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork (118F - Hot Holding)for 1 hour Operator put on stove to heat up **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw steak (45F - Cold Holding); raw chicken (45F - Cold Holding); raw swaii (45F - Cold Holding); sweet plantains (45F - Cold Holding); raw chicken wings (48F - Cold Holding); cooked pork (49F - Cold Holding); chicken soup (46F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler raw steak (45F - Cold Holding); raw chicken (45F - Cold Holding); raw swaii (45F - Cold Holding); sweet plantains (45F - Cold Holding); raw chicken wings (48F - Cold Holding); cooked pork (49F - Cold Holding); chicken soup (46F - Cold Holding)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bottle of cleaner in handwash sink in bar Operator removed
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked in make table
02C-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Oven
23-24-4
Basic - Ice scoop handle in contact with ice. In bar Operator removed **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Several hanging on oven **Repeat Violation**
10-20-4
Basic - Light not functioning. One light entrance to storage room One in hood **Repeat Violation**
36-62-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar atea
36-37-5
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - Equipment in poor repair. Walk in cooler. Thermometer reads 48F **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. By back door and behind cooking equipment
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout
36-73-4
Basic - Floor tiles missing and/or in disrepair. By 3 compartment sink and walk in cooler Bar area **Repeat Violation**
36-17-5
Basic - Hole in or other damage to wall. Walk in cooler wall damaged Ladies room
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer in mitchen **Repeat Violation**
14-69-4
Basic - Bathroom facility in disrepair. One of the stalls taped shut **Repeat Violation**
32-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room **Repeat Violation**
32-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all cooking equipment in kitchen Handwash sink in kitchen **Repeat Violation**
23-03-4
Basic - Screening is not 16-mesh to the inch. Back door
35B-13-4
Basic - Stored food not covered. Many items in walk in cooler **Repeat Violation**
08B-12-5
15
Aug 21, 2024
Routine - Food
3 critical violations. 3 major violations. 17 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded beef with vegetables (125F - Hot Holding)in hot box. Per operator less than 2 hours. Put on stove to reheat to 165. Recheck 177F **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in reach in freezer in dish area
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bottle sauces in make table **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Some expired
53A-03-7
Intermediate - Handwash sink not working in warewashing or food preparation area. Handwashing sink was turned off. Operator turned it on. **Corrected On-Site**
31A-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts front counter
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dining room has water damage Kitchen **Repeat Violation**
36-32-5
Basic - Equipment in poor repair. Lid to reach in freezer in dish area.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Dish area Bar Kitchen **Repeat Violation**
36-17-5
Basic - Food stored on floor. Buckets of salt **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in dish area Kitchen **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. In bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in vegetables on steam table **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Corrected On-Site**
22-08-4
Basic - Light not functioning. One in hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar Kitchen Emailed a copy **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in kitchen Fryers Fan covers in walk in cooler **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in kitchen **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker on it on top of pan of sliced onions in make table
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooker **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
20
Jan 16, 2024
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs in hot box 125F less than an hour. Put back in oven at 11:25. Recheck 11:55 175F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked pork in walk in cooler 45F less than 4 hours. Manager put in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken on top shelf in reach in cooler over tomato paste. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Garlic in reach in cooler **Corrected On-Site**
02C-03-5
Intermediate - No soap provided at handwash sink. Men's room. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato paste in reach in cooler not date marked from yesterday. Cooked pork made 2 days ago. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner for tables. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and storage area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded **Corrected On-Site**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Walk in cooler door. Walk in freezer. Fan covers in walk in **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer by make line.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryers Hood vents. **Repeat Violation**
23-03-4
Basic - Screening is not 16-mesh to the inch. Door by kitchen.
35B-13-4
Basic - Self-closing device on bathroom door disconnected/broken. Both restrooms. **Repeat Violation**
32-17-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked pork in reach in cooler in kitchen. Several items in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Water draining onto floor surface. From 3 compartment sink in back dish area.
29-03-4
20
Sep 27, 2023
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By door to kitchen. - From follow-up inspection 2023-09-27: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Dining room. - From follow-up inspection 2023-09-27: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-09-27: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front food display. - From follow-up inspection 2023-09-27: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2023-09-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in reach in cooler across from stove. Prep table bottom shelf. Walk in freezer not working. - From follow-up inspection 2023-09-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2023-09-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen under equipment. **Repeat Violation** - From follow-up inspection 2023-09-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Walk in cooler. - From follow-up inspection 2023-09-27: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in back by walk in. - From follow-up inspection 2023-09-27: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers. - From follow-up inspection 2023-09-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Bins in walk in cooler. **Repeat Violation** - From follow-up inspection 2023-09-27: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Men's room. - From follow-up inspection 2023-09-27: **Time Extended**
32-17-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan in walk in cooler soiled. - From follow-up inspection 2023-09-27: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-09-27: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors. Walk in cooler. - From follow-up inspection 2023-09-27: **Time Extended**
36-10-4
39
Sep 26, 2023
Routine - Food
4 critical violations. 2 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (50F - Cold Holding); raw ribs (48F - Cold Holding); raw fish (49F - Cold Holding); raw tilapia (46F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding); beef, pork, chicken soup (71F - Cold Holding); pork (56F - Cold Holding); pork chops (51.F - Cold Holding); ground beef (56F - Cold Holding) All from day before. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (55F - Cold Holding) less than an hour. cooked pasta (50F - Cold Holding); raw ribs (48F - Cold Holding); raw fish (49F - Cold Holding); raw tilapia (46F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding); beef, pork, chicken soup (71F - Cold Holding); pork (56F - Cold Holding); pork chops (51.F - Cold Holding); ground beef (56F - Cold Holding) All from day before.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By door to kitchen.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (118 - Hot Holding) Operator put on stove to bring temperature up to 165F 2nd temperature taken at 2:30pm @187F **Repeat Violation** **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Dining room.
41-17-4
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. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front food display.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Torn gasket in reach in cooler across from stove. Prep table bottom shelf. Walk in freezer not working.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Kitchen under equipment. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Walk in cooler.
36-24-5
Basic - Ice buildup in reach-in freezer in back by walk in.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Bins in walk in cooler. **Repeat Violation**
16-46-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's room.
32-17-4
Basic - Unclean building components, attachments or fixtures. Fan in walk in cooler soiled.
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Worn, torn and/or soiled floors. Walk in cooler.
36-10-4
22
Mar 15, 2023
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (45f- Cold Holding); (lasagna (45F - Cold Holding)from March 13 ) **Warning**
01B-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Educated employee in properly washing hands for a least 20sec **Warning**
12A-17-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3-4 live flying by buffet are not touching food .
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet plantains (108F - Hot Holding); cooked chicken (128F - Hot Holding); cooked steak (106F - Hot Holding); cooked pork (105F - Hot Holding. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); cooked pork (45f- Cold Holding); (lasagna (45F - Cold Holding)from March 13 ) **Warning**
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment.
22-31-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Floor tiles missing and/or in disrepair. Kitchen area.
36-17-5
Basic - Floor soiled/has accumulation of debris. Kitchen area . **Repeat Violation**
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom .
32-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen are .
36-27-5
Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Light not functioning. Hoods area . **Repeat Violation**
36-62-4
25
Sep 7, 2022
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Front line area, 200+++ ppm chlorine Retested at 50ppm **Corrected On-Site**
41-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep line area, operator stated they purchased but currently waiting for delivery.
14-09-4
Basic - Drain cover(s) missing. Pipe by reach in cooler
29-18-4
Basic - Floor soiled/has accumulation of debris. Throughout the cook line. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cook line area.
36-17-5
Basic - Hole in or other damage to wall. Dishwasher area
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the back storage area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from the oven door, cook line. **Repeat Violation**
10-20-4
Basic - Light not functioning. 2 lights out by hood. **Repeat Violation**
36-62-4
Basic - Water leaking from pipe and/or faucet/handle. Employee hand wash sink by the back door.
29-11-4
55
Frequently Asked Questions
When was Sazoncito Latin Food last inspected?
The most recent health inspection at Sazoncito Latin Food on file is from Mar 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sazoncito Latin Food?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited 10 times, more than any other issue at Sazoncito Latin Food.
How does Sazoncito Latin Food compare to other restaurants in Orlando?
Sazoncito Latin Food most recently scored 11 out of 100, which is lower than the Orlando average of 79.
Has Sazoncito Latin Food's inspection record improved over time?
No. Recent inspections at Sazoncito Latin Food have averaged around 23 violations per visit, up from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sazoncito Latin Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sazoncito Latin Food inspected?
Based on the inspection history on file, Sazoncito Latin Food is inspected around three times per year on average.
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