ZEN CREATIVE CATERING
101 SE 2 PL STE 114
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 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).