SAZON'S RESTAURANT BUFFET AND GRILL
701 W LANCASTER RD · ORLANDO · Orange County · FL 32809
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 12
03D-02-4High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (48°F – Cooling) **Warning**
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Pineapple juice **Warning**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine tested 0, no back up bucket of sanitizer to refill and test. Operator will get more sanitizer today. **Warning**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 5 live above open bags of rice beans 1 dead in bag of cornmeal 1 in dining area above buffet 1 hovering over dirty dishes in the three compartment sink 1 in blender pitcher of clean dish rack 2 on pan in clean dish rack 1 observed on yellow cutting board in use 1 on meat grinder, where meat exits the machine **Warning**
01D-01-4High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche, talipa, served raw. Operator is calling the purveyor. **Warning**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut lettuce (55°F – Cold Holding); cut tomatoes (51°F – Cold Holding); cut melons (51°F – Cold Holding) at cold buffet, less than four hours. Suggested time plan or turn units colder. **Warning**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. beef empanadas (122°F – Hot Holding); chicken empanadas (120°F – Hot Holding) at hot buffet, less than four hours. Suggested time plan and or heat lamps above fried foods **Warning**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over cut carrots in walk-in **Corrected On-Site** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed 1 live under dry storage rack 1 on wall by dry storage 1 on prep table shelf by ice machine 1 under ice machine 1 on pipe that supplies ice machine 1 on milk crate and 2 on wall in dry storage closet next to walk-in, to the left of cooler **Warning**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At dessert and cold fruits station Cited on 5/7 inspection, and will be followed up on that inspection **Warning**
01B-03-4High Priority – Stop Sale issued due to adulteration of food product. Observed dead flying insect in open bag of cornmeal **Warning**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked rice (48°F – Cooling) **Warning**
Intermediate 6
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-22-4Intermediate – Encrusted material on can opener blade. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. My meat saw **Corrected On-Site** **Warning**
53B-01-5Intermediate – 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. Cited on 5/7 inspection, and will be followed up on that inspection **Warning**
03D-16-4Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. cooked rice (48°F – Cooling) **Warning**
22-06-4Intermediate – Slicer blade soiled with old food debris: meat slicer **Warning**
Basic 9
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Under meat grinder Old cooked rice on shelf that holds pizza conveyor. **Warning**
23-03-4Basic – Build-up of grease on nonfood-contact surface. Sides of fryer Inside fryer cabinets On cook line walls **Warning**
14-09-4Basic – Cutting board has cut marks, deep gouges and is no longer cleanable- red cutting board **Warning**
35A-03-4Basic – Dead roaches on premises. 4 on floor under dry storage racks 3 on floor next to ice machine 4 on floor in dry storage closet next to walk-in, to the left of cooler **Warning**
36-22-4Basic – Floor area(s) covered with standing water. On cook line to the left of fryer, at entrance to kitchen where tile is broken **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-01-4Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Cups with no handle in sugar and beans **Corrected On-Site** **Warning**
23-05-4Basic – Soil residue build-up on nonfood-contact surface. Top of 6 burner stove **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 1:28 AM.
Violation category totals
4 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 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.