DirtyFLRestaurant Inspection Data

THE RESIDENCES AT ZON BEACHSIDE

THE RESIDENCES AT ZON BEACHSIDE maintains a 2.9/5 food safety rating based on 8 health department inspections in INDIAN HARBOUR BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 8 reports on file

1898 S PATRICK DR

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

10/9/2025· 5mo ago

Visit ID: 10873719

Met Inspection Standards

3 high, 3 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 9 pieces of salmon on cook line not removed from vacuum packaging prior to thaw.
  • 14-09-4:Basic - Cutting board on cook line has cut marks and is no longer cleanable. Chef states new on has been ordered. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored above raw beef in cook line drawers. Chef moved pork to top. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 9 pieces of salmon not removed from vacuum packaging prior to thaw.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding); heavy cream (46F - Cold Holding) reach in cooler on cook line, ambient thermometer reading 46F, items were put in this morning at 8am, moved to walk in to rapid chill **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line no paper towels
  • 31B-03-4:Intermediate - No soap provided at handwash sink. First hand washing sink as you enter the kitchen has no soap provided. Hand wash sink on cook line does not have soap.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle, chef labeled. Corrected On-Site

4/24/2025· 10mo ago

Visit ID: 10721248

Met Inspection Standards

2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Non dairy coffee creamer stored on floor under hand wash sink. Corrected On-Site
  • 25-17-4:Basic - Single-service articles stored on floor next to hand wash sink pizza boxes Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. First Hws right inside kitchen. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with sanitizer not labeled Corrected On-Site

11/26/2024· 1y 3mo ago

Visit ID: 10720736

Met Inspection Standards
  • N/A:No Violations Were Observed

11/15/2024· 1y 3mo ago

Visit ID: 8776070

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Square container in flour used to scoop flour. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Potatoes stored over rte canned goods in dry storage Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily scored on prep cooler table. Slicer has left over food debris behind slicer **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink as you walk into the kitchen, no soap at hand wash sink in dish pit area, no soap on cook line hand wash sink. No soap by the deli case hand wash sink
  • 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. Chicken salad not date marked, turkey not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach water spray bottle needed relabeled, worn off. Corrected On-Site

7/2/2024· 1y 8mo ago

Visit ID: 8666996

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table. - From follow-up inspection 2024-05-03: **Time Extended** - From follow-up inspection 2024-07-02: **Time Extended**

5/3/2024· 1y 10mo ago

Visit ID: 8665483

Follow-up Inspection Required

5 int, 3 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Empty tank is not secured. - From follow-up inspection 2024-05-03: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table. - From follow-up inspection 2024-05-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill have grease build up. - From follow-up inspection 2024-05-03: **Time Extended**
  • 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and heavy cream not date marked, opened yesterday will be used by Friday. - From follow-up inspection 2024-05-03: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cookline. - From follow-up inspection 2024-05-03: **Time Extended**
  • 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. Warning - From follow-up inspection 2024-05-03: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-05-03: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Handwash sink when you first walk into kitchen, and Handwash sink on cookline does not have soap. - From follow-up inspection 2024-05-03: **Time Extended**

5/1/2024· 1y 10mo ago

Visit ID: 8563731

Follow-up Inspection Required

1 high, 6 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Empty tank is not secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill have grease build up.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature machine not sanitizing properly Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and heavy cream not date marked, opened yesterday will be used by Friday.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cookline.
  • 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. 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink when you first walk into kitchen, and Handwash sink on cookline does not have soap.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

12/1/2023· 2y 3mo ago

Visit ID: 8537576

Met Inspection Standards
  • N/A:No Violations Were Observed