DirtyFLRestaurant Inspection Data

ZONA FRESCA

Banyan Tree Lane
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8451628

  • 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...sour cream 51°, pico de gallo 45° temperature control in ice at cook line refill product with old product which is being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 51°, pico de gallo 45° temperature control in ice at cook line refill product with old product which is being held more than 4 hours . Stop sale issue. Employee discarded food. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. to go red salsa at front line being held less than 4 hours. Employee time 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...all food with day name not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...multiple cleaning spray bottles . Employee labeled Corrected On-Site Repeat Violation

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8370502

  • 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw Striped Pangasius in chest freezer,offered in ceviche on Fridays special. Box instructions say the following: Cook before consumption. Product must be cooked to an internal temperature of 145°F. Manager stated she will cook fish and use for other dishes.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles 200ppm+ chlorine at cook line. Cook set up fresh solution at 75ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink for sink and surface cleaner.