Zacapa Mexican Restaurant & Bar
Last inspected: Dec 11, 2025
55
Score
Zacapa Mexican Restaurant & Bar has been inspected nine times since 2022. The most recent visit was on Dec 11, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited two times.
Zacapa Mexican Restaurant & Bar's latest score of 55 falls below the Lake Mary average of 79. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Jul 14, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
86
Jan 23, 2025
Routine - Food
No violations found.
100
Jan 17, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. - bar triple sink (Quaternary >500ppm). Manager diluted. Final reading 200ppm
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over sour cream at cookline **Corrected On-Site**
08A-05-6
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Equipment in poor repair. - hand wash sink at bar plumbing removed **Warning**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop rice at cook line. Manager replaced with ladle **Corrected On-Site**
14-01-5
64
Jul 18, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Plumbing Maintained; Sewage Disposal
FL-51
55
Jan 30, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite letter for Mahi. Advised operator to stop serving Mahi till parasite destruction letter is received.Operator has decided to cook mahi before putting it in the Ceviche **Corrected On-Site**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Cheeses stored in grocery bags at walk in cooler
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed mahi in vacuum bag with instructions to remove from bag while frozen before thawing,per manufacturer guidelines
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and beef temping between 44F-48F per operator items were in reach in drawer at cooks line for about two hours. Advised operator to place in reach in freezer to recover temperature **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar Hand wash sink at cooks line **Corrected On-Site**
31B-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mahi not identified as being raw for ceviche. Operator is going to start cooking mahi to temperature **Corrected On-Site**
02B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on shelf with dry storage goods **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice at wait station **Corrected On-Site**
10-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawed mahi in vacuum bag with instructions to remove from bag while frozen before thawing,per manufacturer guidelines
06-01-5
39
Aug 24, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
74
Mar 9, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw eggs over sauce in the true 2 door cooler
08A-14-5
High Priority - Toxic substance/chemical improperly stored. Hand soap stored over single service items , upstairs storage
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan not dated
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the wait staff side station
41-17-4
Basic - Floor soiled/has accumulation of debris. -behind the ice machine
36-73-4
Basic - Carbon dioxide/helium tanks not adequately secured. At the back door tanks not secured
51-11-4
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. Mahi mahi
06-09-1
Basic - Equipment in poor repair. Gasket on the true line freezer Gasket to the 2 door line true refrigerator is torn
14-11-5
Basic - Food stored on floor. Container of oil in the kitchen
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Serving trays soiled
23-03-4
41
Sep 27, 2022
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Frequently Asked Questions
When was Zacapa Mexican Restaurant & Bar last inspected?
The most recent health inspection at Zacapa Mexican Restaurant & Bar on file is from Dec 11, 2025. The public record contains nine inspections in total.
What is the most common violation at Zacapa Mexican Restaurant & Bar?
Across the inspection record, “equipment in poor repair” has been cited two times, more than any other issue at Zacapa Mexican Restaurant & Bar.
How does Zacapa Mexican Restaurant & Bar compare to other restaurants in Lake Mary?
Zacapa Mexican Restaurant & Bar most recently scored 55 out of 100, which is lower than the Lake Mary average of 79.
Has Zacapa Mexican Restaurant & Bar's inspection record improved over time?
Yes. Recent inspections at Zacapa Mexican Restaurant & Bar have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zacapa Mexican Restaurant & Bar 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 Zacapa Mexican Restaurant & Bar inspected?
Based on the inspection history on file, Zacapa Mexican Restaurant & Bar is inspected around three times per year on average.
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