ZERU
1395 BRICKELL AVE UNIT 180
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards throughout. **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Most most employees engaging in food preparation. **Warning**
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood bowls and utensils. Observed kitchen can opener soiled throughout. **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **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 Special process, cook, food, sous vide, vacuum, packaging, fish, meat sauce, etc. **Warning**
Food safety inspection conducted on 2/24/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen employee wearing watches while working with food.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open soil.
- 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.
Food safety inspection conducted on 10/23/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).