SAZON VENEZOLANO LLC

Name: SAZON VENEZOLANO LLC
Address: 4316 LEE BLVD UNIT 12, LEHIGH ACRES, FL, 33971, US
Rating: 66.6

4316 LEE BLVD UNIT 12, LEHIGH ACRES, FL 33971

License #4651231

66.6 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 5 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

SAZON VENEZOLANO LLC in LEHIGH ACRES currently holds an InspectFL Health Score of 66.6 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 April 17, 2026. Across those visits, inspectors documented 44 total violations — 16 critical, 14 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 11, 2024

The latest inspection on April 17, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

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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SAZON VENEZOLANO LLC 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons tongs and knives in standing water 83F. Operator moved container to stovetops to heat
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of reach-in cooler at entrance heavily soiled with grease, debris.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw chicken, beef, then change gloves with no handwashing. Spoke with employee proper glove usage and washing of hands. Employee properly washed hands before resuming work and donned new gloves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main prep reach-in cooler raw ground beef over whole muscle beef. Discussed with operator and emailed storage chart.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Potable water hose hooked up to splitter and truck, vacuum breaker improperly installed before splitter. A vacuum breaker belongs on both ends after the splitter.

Disposition: Warning Issued
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient temperature thermometer in far back of wide reach-in cooler. Operator moved to front.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves touch raw beef then cut avocados ready-to-eat with no glove change or handwash. Spoke with employee about proper glove use and handwash sink, operator washed hands and donned new gloves.
[27-12-4] Establishment operating with no potable running water. No running water when handwash sink valve turned on. Operator has turned off main water supply for truck. Operator turns on entire water system as needed and turns off after use. Discussed with operator need for main water supply to remain on when in operation.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In tall reach-in cooler raw shell eggs (56F ambient - Cold Holding) stored for one hour per operator. Operator moved to different cooler, ambient temperature 42F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall reach-in cooler, hot dogs (58F - Cold Holding) stored overnight per operator. In top part wide reach-in cooler, housemade coleslaw (47F - Cold Holding) stored more than 6 hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall reach-in cooler, hot dogs (58F - Cold Holding) stored overnight per operator. In top part wide reach-in cooler, housemade coleslaw (47F - Cold Holding) stored more than 6 hours per operator. See stop sale. Also on top part of wide reach-in cooler, ham (46F - Cold Holding) for one hour per operator.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Potable water for vehicle hooked up to splitter, no vacuum breaker.
[28-09-5] Mobile food dispensing vehicle disposing liquid waste improperly. Observed waste water tank valve left open, minimal waster water on ground. Operator states valve mistakenly left open when removing waste water early that day. Operator closed valve, area is contained away from public..

Disposition: Warning Issued
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None located in any cold holding unit.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine sanitizer in establishment for ware washing. Operator obtained an approved chlorine sanitizer during the inspection.
[27-27-4] Mobile food dispensing vehicle obtaining water from an unapproved source. Per operator water is obtained from private home residence. Water must be purged from tank, tank rinsed, and potable water from an approved source must be verified by inspector.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In tall silver reach-in cooler, raw shell eggs ambient temperature 50F for three hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler raw chicken (58F - Cold Holding) for three hours per operator. Operator spread out chicken into smaller portions and placed in freezer for quick cooling. Also tall silver reach-in cooler hotdogs (50F - Cold Holding) for three hours per operator. Operator placed in freezer for rapid cooling..
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter next to grill cooked pork (109F - Hot Holding) for 20 minutes per operator. Operator placed on flat top stove to reheat.
[11-27-4] 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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Operator unable to provide proof of certified food manager at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. All present employees are required to review and sign a copy with the person in charge.