Zaza New Cuban Diner
Last inspected: Mar 16, 2026
52
Score
The health department has logged 11 inspections at Zaza New Cuban Diner, the earliest from 2022. The latest inspection on file is from Mar 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about eight violations before that.
The most common issue across all inspections has been “old labels stuck to food containers after cleaning”, showing up three times.
Restaurants in Lake Mary average 79, so Zaza New Cuban Diner trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
52
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 12, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Mar 17, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
45
Sep 13, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : 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** - From follow-up inspection 2024-09-13: DM temp 150f after 2 tries. **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - blanched bacon **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
03C-90-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - all items in small cooler to left of stove. Provided blank forms. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water and old food debris. Observed at cook line **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
36-17-5
55
Sep 6, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
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
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw empanadas containing raw eggwash stored over Cuban bread **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
01B-14-4
High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station **Corrected On-Site** **Warning**
29-37-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - blanched bacon **Warning**
03C-90-4
Intermediate - No soap provided at handwash sink. - next to triple sink. Manager changed batteries **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - all items in small cooler to left of stove. Provided blank forms. **Warning**
03F-10-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water and old food debris. Observed at cook line **Warning**
36-17-5
32
Mar 29, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Dec 7, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta prepped 11/30
02C-01-5
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. Items from the commissary not dated to insure freshness.
02C-03-5
Basic - Food stored in a location that is exposed to splash/dust. Sandwich rolls stored at the hand sink on the line
08B-36-4
Basic - Food stored on floor. Bag of potatoes in prep on the floor
08B-38-4
Basic - Single-service articles improperly stored. Boxes stored on the floor in the dinning area
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop Mop sink has pooled water present
29-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cooks line
36-34-5
61
May 24, 2023
Complaint Partial
No violations found.
100
Feb 3, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Omlet station ; ham (48F - Cold Holding); past eggs (48F - Cold Holding); sausage (48F - Cold Holding) unit open at inspection
03A-02-5
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the continental cooler
08B-49-4
Basic - Hole in or other damage to wall. Under the line hand sink
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Labels on the hotel pans
16-46-4
58
Jul 25, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.pasta label (7/11/22)not changed per the operator.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sm make cooler eggs 50° cold hold ham 50° cold hold operator states the unit was down for cleaning earlier, items moved to the larger cooler
03A-02-5
High Priority - sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Eco lab sink and sanitizer
22-43-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wiping cloth compound sanitizing solution not at proper minimum strength. Eco lab sink and sanitizer
21-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Old labels stuck to food containers after cleaning. On hotel pans
16-46-4
50
Frequently Asked Questions
When was Zaza New Cuban Diner last inspected?
The most recent health inspection at Zaza New Cuban Diner on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Zaza New Cuban Diner?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited three times, more than any other issue at Zaza New Cuban Diner.
How does Zaza New Cuban Diner compare to other restaurants in Lake Mary?
Zaza New Cuban Diner most recently scored 52 out of 100, which is lower than the Lake Mary average of 79.
Has Zaza New Cuban Diner's inspection record improved over time?
Yes. Recent inspections at Zaza New Cuban Diner have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Zaza New Cuban Diner 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 Zaza New Cuban Diner inspected?
Based on the inspection history on file, Zaza New Cuban Diner is inspected around three times per year on average.
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