ZEN BISTRO
223 Magnolia Avenue
Daytona Beach, Florida, 32114
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen Warning - From follow-up inspection 2025-05-08: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines Warning - From follow-up inspection 2025-05-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers Warning - From follow-up inspection 2025-05-08: **Time Extended**
Food safety inspection conducted on 5/8/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/6/2025
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. -ice on fan Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -chicken Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 65f,chicken 66f per manager rinse at 11:30 chicken is from same batch as other chicken . Chicken 46f to 51f. Per manager chicken sous vide cooked over night and was properly cooled in an ice bath . Chicken bags where place in tubs in walk-in cooler around 8 am . More than 4 hours see stop sale Sprouts 48f,sprouts 48f,Rice 49f-51f,Half and 51f ,Green curry 48f,tofu 51f see stop sale -refrigeration tech on site Warning
Food safety inspection conducted on 5/6/2025 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -waitstation cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves soiled next to fryer
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -waitstation
- 29-08-4:Basic - Plumbing system in disrepair. -hot water handle missing at hand sink next to prep sink
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -fill pan with water
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. 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. -beef Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 3/13/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High 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. Bar 0 ppm cl Warning - From follow-up inspection 2024-03-13: Currently not using . Has turned machine off at breaker. Using Dishmachine in kitchen. Has had tech out to look at Dishmachine. 25 ppm **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2024-03-13: On order **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee certificate expired 2019 Repeat Violation Warning - From follow-up inspection 2024-03-13: Per manager ordered books **Time Extended**
Food safety inspection conducted on 3/13/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/6/2024
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Cell phone on wire shelving Corrected On-Site Warning
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee washing and placing utensils in sanitizer without rinsing. Manager discussed with employee Warning
- 08B-52-4:Basic - Food stored under dripping condensation. Walk in cooler condensation drain dripping onto food below it Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Walk in cooler chicken container Corrected On-Site Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Chicken Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef left at room temperature Corrected On-Site Warning
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Sous vide chicken 155F coming out of water bath. Operator returned to warmer and turned up from 71C to 73.7C Warning
- 22-41-4:High 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. Bar 0 ppm cl Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out on cookline: Rice 59F, Cook returned to cooler sprouts 57f, cook added ice. Peas 58F Out and returned to cooler curry 53-58F Peanut sauce with coconut milk 58F. Egg wash 65F. Cabbage 49F Large open can of coconut milk 67F Advised to use time as a public health control Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used prep sink Manager discussed with employees **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
- 11-26-1:Intermediate - 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. 2 new employees no food handler training Repeat Violation Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee certificate expired 2019 Repeat Violation Warning
Food safety inspection conducted on 3/6/2024 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 11/20/2023
High Priority
4
Intermediate
6
Basic
14
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl in rice container, operator removed Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over dishwashing area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on shelf above prep table, operator removed Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging on soda bags-in-boxes -cell phone on prep table, operator removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor underneath ice machine -floor underneath dish drying rack -floor underneath equipment in outdoor bar
- 36-24-5:Basic - Hole in or other damage to wall. -holes in wall next to ice machine
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar utensils stored in soda water 60F, operator discarded soda water -spoon for rice stored in small crock pot, water only 113F, operator turned crock pot up to high setting **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -exterior of ice machine -exterior of rice and sugar containers -exterior of microwaves soiled Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. -raw rice uncovered in dry storage area
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks at service line in kitchen, operator inverted Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls below sink in dishwashing area have an accumulation of black/pink, mold-like substance
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in dry storage area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs stored above TCS sauce in walk-in cooler, operator relocated Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F in top of reach-in cooler, operator discarded -cooked beef 48F in top if reach-in cooler less than 4 hours, operator relocated to walk-in cooler **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of oven cleaner stored on shelf above prep sink, operator relocated Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black, mold-like substance -inside of microwaves soiled -white cutting boards on tops of reach-in coolers stained
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 11-26-1:Intermediate - 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. -new hires
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef
- 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. -cooked chicken per operator prepared on Saturday, 11/18/2023
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/20/2023 revealed 24 total violations (4 high priority, 6 intermediate, 14 basic).