ZEN DELI
15880 SAN CARLOS BLVD #130 & 135
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead insects in control devices. Operator discarded control device. Corrected On-Site
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged precooked chopped meat and broth thawing at room temperature.
- 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration of sanitizer. Operator changed and primed sanitizer. Rechecked concentration at 50ppm. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cloth stored in hand wash sink in dishwash area. Operator removed cloth. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips. Repeat Violation
Food safety inspection conducted on 11/19/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand wash sink near ice machine.
- 14-69-4:Basic - Ice buildup in reach-in cooler near ice machine.
- 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. Observed chlorine concentration at 0 ppm. Operator added new sanitizer and primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dressings in walk in cooler. Operator placed raw shell eggs on bottom shelf. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having chlorine test strips. Repeat Violation
Food safety inspection conducted on 8/28/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers/boxes of food stored on floor in walk in cooler/freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bin.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 46F cold hold less than 4 hours. Operator turned down reach in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed trays and containers stored in hand wash sink in dishwash area. Operator removed containers. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Observed precooked chopped frozen chicken not date marked in walk in freezer.
- 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 1/3/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).
Inspection on 10/17/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/17/2023
High Priority
3
Intermediate
6
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense tea. Warning
- 14-05-4:Basic - Cardboard used to line food-contact shelves to store single-service container near toaster oven. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 03G-23-5:High Priority - Cook-chill or sous vide reduced oxygen packaged food intended for a 30-day shelf life not cooled from 41 degrees Fahrenheit to 34 degrees Fahrenheit within 48 hours of reaching 41 degrees Fahrenheit. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. Warning
- 03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed operator using reduced oxygen packaging for cooked soups and cooked potato salad. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up item from floor not washing hands and putting on new gloves before working with food. Educated employee. Employee washed hands and put on new gloves. Corrected On-Site Warning
- 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. Warning
- 03G-09-5:Intermediate - Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. Warning
- 11-27-4:Intermediate - 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 written procedures. Corrected On-Site Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging for cooked soups and cooked potato salad. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. Warning
- 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. Warning
Food safety inspection conducted on 8/17/2023 revealed 12 total violations (3 high priority, 6 intermediate, 3 basic).