DirtyFLRestaurant Inspection Data

ZEN KITCHEN & BAR

6229 Grand Boulevard
Florida, 34652
Pasco County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/16/2025

Inspection #: Visit ID: 10745507

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
  • 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.3 pieces and 15lbs of tuna in original packaging thawed that states remove from packaging before thawing
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in sushi bar area next to toaster oven, employee drink removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. All employees put beard guards on Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Red Bull in cooler in prep area, drink removed from cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on reach in cooler, wet wiping cloth put in sanitizer bucket Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put beard guard on then touched clean plates without changing gloves or washing hands, discussed proper hand washing with manager, manager discussed with employee
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025 Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in original packaging
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand sink in sushi bar, items removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill container, discussed proper use of hand sink with employee **Corrective Action Taken**

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8723107

  • 08B-38-4:Basic - Food stored on floor. Oil on floor of cook line. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Oil
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm corrected to 50 ppm Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee picked up shredded carrots with bare hands to top plate Repeat Violation

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8642354

  • N/A:No Violations Were Observed

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8640617

  • 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu states white tuna, escolar is served raw - From follow-up inspection 2024-03-28: discussed with manager, they will discontinue serving escolar until menu is corrected. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellowtail, white tuna, not notated as served undercooked - From follow-up inspection 2024-03-28: **Time Extended**

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8477231

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on prep table in back prep area, operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In dry storage area - flour, buckets of soy sauce Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook put shredded carrots on plate with bare hands, another cook cut lime with bare hands, discussed proper hand wash sink wash with manager on duty
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on sushi counter
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi display case - salmon (45F - Cold Holding); tuna (45F - Cold Holding); yellowtail (45F - Cold Holding), operator moved to walk in cooler, unknown if temperatures were taken today **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In 3 compartment sink > 500 ppm, corrected to 400 ppm Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook rinsed hands in wok station, dried hands on clothes, discussed proper hand wash with manager on duty
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Menu states white tuna, escolar is served raw
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellowtail, white tuna, not notated as served undercooked

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8468751

  • N/A:No Violations Were Observed

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8241697

  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Multiple changes have been made, plans on file do not match what is seen in establishment, coffee station removed and cold and hot holding units put in place of them, hand sinks moved behind sushi bar, rice cooker added in sushi bar, sink and ice bin moved in bar area Warning