SAJOMA LATIN FUSION
1602 W OSCEOLA PKWY · KISSIMMEE · Osceola County · FL 34741
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-57-6High 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**
01D-01-5High 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**
08A-20-5High 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.
01B-13-4High 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-02-5High 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.
03A-02-5High 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**
Intermediate 7
11-01-5Intermediate – 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**
31A-11-4Intermediate – 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.
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Operator fixed during inspection. **Corrected On-Site**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice-machine and handwash sink on cooks line.
11-26-1Intermediate – 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.
31B-03-4Intermediate – No soap provided at handwash sink. Handwash sink on cooks line.
Basic 7
24-14-4Basic – Clean utensils stored between equipment and wall. Knives stored between two make tables.
06-09-1Basic – 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**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee drinks on prep table on cooks line.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Laptop above microwave.
14-11-5Basic – Equipment in poor repair. Make-table cover broken on cooks line.
08B-38-4Basic – 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.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.
Inspector observations synchronized from DBPR on September 11, 2026 12:03 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.