SAJOMA LATIN FUSION

Name: SAJOMA LATIN FUSION
Address: 1602 W OSCEOLA PKWY, KISSIMMEE, FL, 34741, US
Rating: 65.1

1602 W OSCEOLA PKWY, KISSIMMEE, FL 34741

License #5911833

🫔 Latin American ℹ️

65.1 Grade F / 100

Failing Health Score

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Latest inspection

March 23, 2026 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAJOMA LATIN FUSION in KISSIMMEE currently holds an InspectFL Health Score of 65.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 70 total violations — 11 critical, 22 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2024

The latest inspection on March 23, 2026 shows 10 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SAJOMA LATIN FUSION has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice-machine not protected.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Colored cutting board on make-table cooler on cooks line.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish-machine not rinsing properly. Operator utilizes triple sink until machine is fixed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on prep table temping 72F. Operator discarded water and changed to 4 hour cleaning requirement.
[38-01-4] Light shield damaged/in disrepair. Broken light shield over ware washing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and herbs over cooked rice and washed peppers in walk-in cooler. Operator rearranged.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and walls soiled with dust throughout kitchen.

Disposition: Warning Issued
[24-14-4] Clean utensils stored between equipment and wall. Knives stored between two make tables.
[06-09-1] 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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinks on prep table on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Laptop above microwave.
[14-11-5] Equipment in poor repair. Make-table cover broken on cooks line.
[08B-38-4] 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-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[22-57-6] 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.
[01D-01-5] 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.
[08A-20-5] 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-13-4] 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.
[01B-02-5] 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-02-5] 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.
[11-01-5] 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).
[31A-11-4] 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-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Operator fixed during inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice-machine and handwash sink on cooks line.
[11-26-1] 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-03-4] No soap provided at handwash sink. Handwash sink on cooks line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
[24-14-4] Clean utensils stored between equipment and wall.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 79f.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[01B-01-4] Dented/rusted cans present. See stop sale. Coco Lopez, cream of coconut, 3 lbs
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Uses tilapia and swai. Advised to cook fish to use. Per A Carragher no administrative action. letter was sent from supplier.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on box but serves Caribbean red. per Angela c no administrate actions applied.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar sink used as a catch all bin.
[53A-02-7] Manager or person in charge lacking proof of food manager certification Amada needs manager training
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. hws closest to in door. Hes at cookline
[53B-01-5] 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.
[11-26-1] 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. Sent tear sheet.