Zaza Cuban Comfort Food
Last inspected: Mar 13, 2026
74
Score
Public records show eight inspections at Zaza Cuban Comfort Food stretching back to 2022. Inspectors last stopped by on Mar 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
When inspectors have written things up, “reach-in cooler shelves with rust that has pitted the surface” has been the most frequent reason, cited three times.
By comparison, the average Orlando facility scores 79, putting Zaza Cuban Comfort Food on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at ware wash/back prep area
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on cans of drink in office area **Corrected On-Site**
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Egg make station cooler
14-33-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. 2 door stand up reach in freezer in back area
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar containers **Corrected On-Site**
02D-01-5
74
Oct 2, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes then went back to front counter and began to make coffee. Corrective action taken **Corrective Action Taken**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked turkey sausage in egg station cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans of Cooked beef done on 10/1 in stand up cooler cooling over night at 55-57f. Beef cooked in pans with plastic wrap and tin foil wrap and placed in cooler **Repeat Violation**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Black trash bags used to line containers for rice. Rice placed directly into bags
14-31-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 pans of Cooked beef done on 10/1 in stand up cooler cooling over night at 55-57f. Beef cooked in pans with plastic wrap and tin foil wrap and placed in cooler
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at ware wash area
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back prep/ware wash area is peeling and hanging
36-37-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server has watch
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server
13-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. At cook line **Corrected On-Site**
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Egg station cooler at cook line
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom right draw of low boy cooler at cook line
29-49-6
32
Apr 28, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded pork (48F - Cold Holding) in reach in stand up fridge overnight per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded pork (48F - Cold Holding) in reach in stand up fridge overnight per operator.
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. hWS at front service counter, back of the house on cooks line and by 3 compartment sink. Per Operator facility currently working on installing new dispensers. Operator provided paper towel. **Corrective Action Taken**
31B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Food stored on floor. Pickles and two cases of oil stored on the floor by dry storage back of the house. Operator removed from the floor. **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
36-27-5
Basic - Single-service articles not stored inverted or protected from contamination. Togo cups on cooks line. Operator inverted. **Corrected On-Site**
25-06-4
55
Dec 17, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in basin of hand sink at ware wash area **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at warehouse wash
31B-05-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape has dead flies and hanging next to prep table in back prep area
35A-06-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can of drink on bottom of table with clean equipment in back prep area
12B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 85f at front counter **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above 2 door stand up cooler walk way to back prep area
38-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust shelves in omelet reach cooler at cook line 2 door up cooler in between freezers at walk to back prep area 2 door stand up cooler in prep area across from flour bin
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make table cooler at cook line **Repeat Violation**
29-49-6
61
Apr 9, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
33
Nov 20, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink for ware wash blocked by milk crates and fan on top of crates
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sink cook line **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No Consumer advisory on TV screen menu behind registers, paper menus has Advisory. Provided printed Comsumer Advisory for manager to post by TV screen menu **Corrected On-Site**
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable. At cook line
14-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee working front counter making coffees
13-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at front counter for coffee in water at 70f
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler for omelet/egg station at cook line
29-49-6
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tile missing on wall behind 6 burner stove top
36-30-4
58
Mar 24, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in bottom of pan for cooked bacon **Corrected On-Site**
14-86-1
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 Spanish and English form
11-27-4
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. Provide English and Spanish form
11-26-1
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights in kitchen missing black end caps on light shield.
38-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine front counter
22-20-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink at cook line leaking. Plastic container under pipe to catch dripping water
29-11-4
55
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Frequently Asked Questions
When was Zaza Cuban Comfort Food last inspected?
The most recent health inspection at Zaza Cuban Comfort Food on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Zaza Cuban Comfort Food?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited three times, more than any other issue at Zaza Cuban Comfort Food.
How does Zaza Cuban Comfort Food compare to other restaurants in Orlando?
Zaza Cuban Comfort Food most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Zaza Cuban Comfort Food's inspection record improved over time?
Results have been roughly steady. Inspections at Zaza Cuban Comfort Food have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Zaza Cuban Comfort Food 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 Zaza Cuban Comfort Food inspected?
Based on the inspection history on file, Zaza Cuban Comfort Food is inspected around two times per year on average.
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