ZEN JAPANESE GRILL AND SUSHI BIS
11394 US HWY 98 W STE A
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
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 1/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
1
Intermediate
3
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice with no handle. **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface under sugar and tea urns in wait station. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table at sushi bar.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in upright glass cooler next to consumer food.
- 10-08-5:Basic - Ice scoop handle in contact with ice in wait station. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in sushi bar reach in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Eel 28F thawing on prep table at sushi bar with no running water,
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored in mop bucket with no water.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on food contact surface in wait station.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on cutting board at sushi bar and on lip of flat top in kitchen. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salmon stored in walk in cooler freezer prepped and wrapped not labeled. **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Asparagus stored in a non food grade bag in walk in cooler.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area and in sushi bar at middle sink.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- egg wash 68F, cooked noodles 66F ( 10:30-2:30 ). Sushi rice (10:30-2:30). Provided written procedure form to establishment. **Repeat Violation**
Food safety inspection conducted on 1/16/2025 revealed 16 total violations (1 high priority, 3 intermediate, 12 basic).
Inspection on 12/16/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
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. **Warning** - From follow-up inspection 2024-12-16: At time of the callback no employee training in place. **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/14/2024
High Priority
0
Intermediate
5
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl with no handle stored in rice . **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface under sushi toppings at sushi bar and under sugar in wait station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on microwave shelf.
- 14-11-5:Basic - Equipment in poor repair. Glass door at sushi bar is missing and another is cracked.
- 35B-01-4:Basic - Exterior garage pull down door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Mushrooms and shrimp stored in walk in cooler, bagged chicken stored in walk in freezer stored on floors. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs hanging from oven handle on cook line.
- 08B-12-5:Basic - Stored food not covered. Cooked pork and mixed vegetables stored in walk in cooler not covered.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 soiled wet cloths stored on cutting boards at sushi bar.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Calamari and lobster stored in upright freezer is portioned and not labeled. Salmon portioned and bags of chicken stored in walk in freezer not labeled.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 12 employees working, no certified manager on site.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- breaded fries shrimp 86F, breaded fried soft shell crab 83F, coconut shrimp 111F (11:00-3:00). Provided establishment with written procedures form to hold food on time . **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 10/14/2024 revealed 15 total violations (0 high priority, 5 intermediate, 10 basic).