DirtyFLRestaurant Inspection Data

ZEN PHO & NOODLES JONESVILLE

Health inspection records show ZEN PHO & NOODLES JONESVILLE in NEWBERRY has 5 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

14126 W NEWBERRY RD STE 80

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13503202

Follow-up Inspection Required

1 high, 3 int, 8 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee filling condiment containers while wearing several bracelets on wrists.
  • 14-11-5:Basic - Equipment in poor repair. Handle missing from one reach-in freezer door in back of kitchen.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula at cookline stored directly on top of visibly soiled cloth.
  • 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. Clean dish rack lined with absorbent towels at cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer doors soiled with mold-like substance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on side of clean black pan on dish rack.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. 1. Bowl containing frozen chicken thawing on prep table at room temperature. Chicken is still partially frozen. Employee returned the chicken to the walk-in cooler to continue to thaw. 2. Bag containing frozen tripe thawing inside handwash sink at cookline. Employee removed the tripe from the sink, placed it into a new bag, and returned it to the cooler to continue to thaw. Corrected On-Site Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Vent on ceiling near three-compartment sink soiled with grease. 2. Lower portion of hood at cookline below filters dripping with grease.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef with gloved hands, changed gloves without washing hands, then used the same hands to place a ready-to-eat garnish on top of cooked food.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to thaw tripe at cookline. Employee removed the tripe from the sink during this inspection. Corrected On-Site 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. Person in charge unable to locate proof of food handler training for any employees. Repeat Violation Admin Complaint
  • 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. Two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided the person in charge with a new copy of the employee health reporting agreement during this inspection.

10/30/2025· 4mo ago

Visit ID: 13504317

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

8/26/2025· 6mo ago

Visit ID: 13502689

Follow-up Inspection Required

1 high, 1 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside refrigerated make-table at cookline: chicken (63F - Cold Holding). The chicken is in a bowl placed on top of pans at the top of the refrigerated make-table, above the safe load line. Employee stated the chicken was placed inside the cooler at opening, approximately 20 minutes prior. Inspector had employee place the chicken into the bottom of the cooler to cool to 41F. 2. On prep table in kitchen: rice (67F - Cold Holding). Employee stated the rice was removed from the cooler and placed on the counter at 10:30am. Inspector educated employee on using Time as a Public Health Control as an option for the rice and provided Time as a Public Health Control paperwork to the employee during this inspection. Employee added time marks and agreed to discard the rice at 2:30pm. 3. Inside walk-in cooler: chicken (47F - Cold Holding); cream cheese (50F - Cold Holding); rice noodles (55F - Cold Holding). Employee stated all items have been held inside this unit overnight. Ambient air temperature is 47F. Stop sales issued. 4. On rolling rack in prep area: chicken (59F - Cold Holding). The chicken is thawing at room temperature in a bowl of standing water. The chicken is completely thawed. Inspector educated employee on proper thawing procedures and had employee add ice to the bowl to rapidly cool to 41F. Warning - From follow-up inspection 2025-08-26: In bucket at cookline: Rice noodles 73F. Employee stated the rice noodles have been stored at room temperature since 11am. Employee stated they would begin holding them using Time as a Public Health Control and will discard them at 3pm. Employee added proper time marks to the rice noodles during this inspection. Admin Complaint **Corrective Action Taken**
  • 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. No proof of food handler training available for any employees. Inspector observed three employees working in kitchen and handling food. Warning - From follow-up inspection 2025-08-26: No change, time extended. **Time Extended**

8/25/2025· 6mo ago

Visit ID: 10957845

Follow-up Inspection Required

4 high, 4 int, 6 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature inside walk-in cooler is 47F. Multiple stop sales issued inside unit. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf directly above refrigerated make-table at cookline. Employee removed the drink from the shelf during this inspection. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone sitting on top of curing board at refrigerated make-table at front counter. 2. Employee phone sitting on wire shelf directly above refrigerated make-table at cookline. Both phones were removed from the areas during this inspection. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper sitting on top of shelf in kitchen, beside buckets of sauce. Employee removed the bug zapper from the shelf during this inspection. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Lids of both dumpsters inside enclosure directly behind establishment left open.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On rolling rack in prep area: chicken (59F - Cold Holding). The chicken is thawing at room temperature in a bowl of standing water. The chicken is completely thawed. Inspector educated employee on proper thawing procedures and had employee add ice to the bowl to rapidly cool to 41F.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler: chicken (47F - Cold Holding); cream cheese (50F - Cold Holding); rice noodles (55F - Cold Holding). Employee stated all items have been held inside this unit overnight. Ambient air temperature is 47F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside refrigerated make-table at cookline: chicken (63F - Cold Holding). The chicken is in a bowl placed on top of pans at the top of the refrigerated make-table, above the safe load line. Employee stated the chicken was placed inside the cooler at opening, approximately 20 minutes prior. Inspector had employee place the chicken into the bottom of the cooler to cool to 41F. 2. On prep table in kitchen: rice (67F - Cold Holding). Employee stated the rice was removed from the cooler and placed on the counter at 10:30am. Inspector educated employee on using Time as a Public Health Control as an option for the rice and provided Time as a Public Health Control paperwork to the employee during this inspection. Employee added time marks and agreed to discard the rice at 2:30pm. 3. Inside walk-in cooler: chicken (47F - Cold Holding); cream cheese (50F - Cold Holding); rice noodles (55F - Cold Holding). Employee stated all items have been held inside this unit overnight. Ambient air temperature is 47F. Stop sales issued. 4. On rolling rack in prep area: chicken (59F - Cold Holding). The chicken is thawing at room temperature in a bowl of standing water. The chicken is completely thawed. Inspector educated employee on proper thawing procedures and had employee add ice to the bowl to rapidly cool to 41F. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on in-use prep table in back of kitchen, beside onions, single-use gloves, and plastic wrap. Inspector had employee remove the bleach from the table during this inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mesh ladle stored down inside handwash sink at front counter. Employee removed the ladle from the sink during this inspection. Corrected On-Site
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of certified food manager for any employees at establishments. Warning
  • 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. No proof of food handler training available for any employees. Inspector observed three employees working in kitchen and handling food. 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. No proof of food handler training or proof any employees have been informed of their health reporting responsibilities. Inspector provided the employees a new copy of the employee health reporting agreement during this inspection.

1/28/2025· 1y 1mo ago

Visit ID: 8997700

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