ZEN CREATIVE CATERING
101 SE 2 PL STE 114
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
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 2/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/29/2025
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine, employee cleaned during inspection. Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back kitchen over cooling rack the paint/finish is peeling off.
- 35A-03-4:Basic - Dead roaches on premises. Observed approximately 10 dead roaches on floor under fryers. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line, reach in cooler is only used for dry storage seasonings. Fan guard in the walk in cooler. The side ice machine vent is soiled. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of meat thawing on table top at room temperature, employee placed in sink with cold water running on item. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container in dry storage pantry, employee labeled as sugar. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw chicken over vegetables in walk in cooler. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding) items in walk in cooler overnight, thermometer inside cooler says 58-60F. See stop sale. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line, operator placed soap at sink. Corrected On-Site
- 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. Operator vacuum seals raw meat but has no haccp. Repeat Violation Admin Complaint
Food safety inspection conducted on 1/29/2025 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 8/28/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 by can opener attached to table, 5 under shelves in clean dish closet.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 bags on top of cutting board on clean dish shelf in kitchen.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves across from Handwash sink behind bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior and gaskets on cooler used for dry storage. Food racks in walk in cooler. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal containers on clean dish rack in back kitchen with orange labels still attached.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Fryers and reach in coolers in front area not in use, operator stated it is for a new restaurant he is opening up.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On electrical outlet by Handwash sink next to dish area.
- 01B-07-4:High Priority - Food with mold-like growth. Container of sauce with mold growing on top. See stop sale.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel wrapped around raw fish, operator reached out to sales rep to verify if paper towel is food grade.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over/in same container as tomatoes in walk in cooler. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 2 cans of WD40 on shelf above prep table.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on clean dish rack. Interior microwave. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And soap at Handwash sink behind bar. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working at time of inspection. Repeat Violation Admin Complaint
- 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. Establishment vacuum seals beef and pork belly. Repeat Violation Admin Complaint
Food safety inspection conducted on 8/28/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 3/22/2024
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 3/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/4/2024
High Priority
3
Intermediate
5
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bag of rice in dry storage room. Potatoes and container of sauce in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food shelves in walk in cooler. Interior dry storage on cooks line.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of queso on dry storage shelf.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut green vegetables and onions in walk in cooler. Raw chicken, beef, and fish over uncut onions in walk in cooler. Repeat Violation Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -Approximately 7 crawling on floor around wheel of storage rack in dry storage room. -1 live on dish rack under Three compartment sink. -1 live on door gasket of dry storage reach in cooler on cooks line. -Also multiple egg sacks on floor to the right of dish machine and in glassware storage room. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens on cooks line. Multiple cutting boards on storage shelf. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By warewashing area. No soap on cooks line. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint
- 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. Repeat Violation Admin Complaint
- 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. Vacuum sealing cooked foods and placing in freezer to extend shelf life. Repeat Violation Admin Complaint
Food safety inspection conducted on 3/4/2024 revealed 10 total violations (3 high priority, 5 intermediate, 2 basic).
Inspection on 1/10/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working in kitchen. Warning - From follow-up inspection 2024-01-10: No change. Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : 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. Vacuum packaging raw meats for preservation. Warning - From follow-up inspection 2024-01-10: No change. **Time Extended**
Food safety inspection conducted on 1/10/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 11/6/2023
High Priority
2
Intermediate
7
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the walkway between prep area and reach in freezers.
- 35A-03-4:Basic - Dead roaches on premises. 1 under dish machine, 2 in clean plates/utensil storage room, and 3 in container holding chemicals on floor near door to kitchen/dining room.
- 08B-38-4:Basic - Food stored on floor. Jug of oil in front of walk in cooler. Soy sauce containers outside of bathroom. Instant potatoes and bagged rice in dry storage room. Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. 1 in warewashing area and 1 above prep area.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf behind bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies Reach in freezer gaskets soiled. Interior reach in cooler on cooks line used for dry storage.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Three compartment sink and Handwash sink. Air vent soiled near prep area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef trimmings on shelf above ready to eat sauce containers in reach in cooler outside of walk in cooler. Operator discarded beef. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol, wd40, hand sanitizer on shelf above prep table with clean blenders and cooking equipment. Operator moved items. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained, operator stated items were stacked before air drying causing stain. Interior ovens on cooks line. Interior microwave.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Silver serving trays over Handwash sink behind bar. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap, or hand sign at sink behind bar. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working in kitchen. 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.
- 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. Vacuum packaging raw meats for preservation. Warning
- 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 rice in reach in cooler made a few days prior.
Food safety inspection conducted on 11/6/2023 revealed 16 total violations (2 high priority, 7 intermediate, 7 basic).