DirtyFLRestaurant Inspection Data

ZEN/ DAVID'S CLUB / LOBBY BAR

ZEN/ DAVID'S CLUB / LOBBY BAR located in CHAMPIONS GATE has undergone 6 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

1500 MASTERS BLVD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 10928568

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler

5/19/2025· 9mo ago

Visit ID: 8995057

Met Inspection Standards

4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen Operator secured Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. A few guys without beard guards
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 8 hanging on oven Operator removed Corrected On-Site

10/3/2024· 1y 5mo ago

Visit ID: 8725940

Met Inspection Standards

2 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top shelf Operator flipped Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket reach in cooler cookline
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entrance to walk in cooler
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Container of lettuce Operator replaced Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee cups in server area Coffee filters in bin not covered Operator flipped Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of cooler in pantry Operator wiped out Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna in sushi cooler Operator date marked Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Pantry area

4/12/2024· 1y 11mo ago

Visit ID: 8581621

Met Inspection Standards

1 high, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restaurant bar. Emailed copy to operator and he posted. Corrected On-Site Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On dish rack Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping cucumber rolls bare handed. Chef explained procedure. **Corrective Action Taken**

12/28/2023· 2y 2mo ago

Visit ID: 8581508

Met Inspection Standards

1 high, 3 int, 2 basic

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. R sushi holding drawers behind sushi counter - From follow-up inspection 2023-12-28: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At restaurant bar - From follow-up inspection 2023-12-28: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - 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. cream cheese (47F - Cold Holding); masago (47F - Cold Holding); tobiko (47F - Cold Holding); soft shell crab (47F - Cold Holding); shrimp tempura (47F - Cold Holding); sushi rice (47F - Cold Holding); brown sushi rice (47F - Cold Holding); fish cake (47F - Cold Holding) cooler drawers closest to hand sink at sushi counter Warning - From follow-up inspection 2023-12-28: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll for masago, red dragon roll for tobiko and spicy tuna Warning - From follow-up inspection 2023-12-28: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2023-12-28: **Time Extended**
  • 03F-10-5: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. Provided operator with time control form Corrected On-Site - From follow-up inspection 2023-12-28: **Time Extended**

12/27/2023· 2y 2mo ago

Visit ID: 8347529

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. R sushi holding drawers behind sushi counter
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At restaurant bar
  • 01B-02-5:High Priority - 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. cream cheese (47F - Cold Holding); masago (47F - Cold Holding); tobiko (47F - Cold Holding); soft shell crab (47F - Cold Holding); shrimp tempura (47F - Cold Holding); sushi rice (47F - Cold Holding); brown sushi rice (47F - Cold Holding); fish cake (47F - Cold Holding) cooler drawers closest to hand sink at sushi counter Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); masago (47F - Cold Holding); tobiko (47F - Cold Holding); soft shell crab (47F - Cold Holding); shrimp tempura (47F - Cold Holding); sushi rice (47F - Cold Holding); brown sushi rice (47F - Cold Holding); fish cake (47F - Cold Holding) cooler drawers closest to hand sink at sushi counter Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll for masago, red dragon roll for tobiko and spicy tuna Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form Corrected On-Site