DirtyFLRestaurant Inspection Data

CHARCOAL ZYKA

Food safety records indicate CHARCOAL ZYKA in ORLANDO has 3 inspections with a 1.1/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 3 reports on file

10249 S JOHN YOUNG PKWY #109

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13592110

Met Inspection Standards

3 high, 6 int, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Onions and sauces of floor in walk-in cooler. Corrected On-Site Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler at kitchen entrance.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bowl of chicken thawing next to triple sink.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Inoperable tandor oven at back of kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour no label on bottom shelf on prep table. Repeat Violation
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Naan dough stored in tomato box in walk-in cooler.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in chest freezers. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheesecake and sauces in glass reach-in cooler. Operator rearranged. Corrected On-Site
  • 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 opened 03/28 not marked in reach-in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two grooved white cutting boards on make-table cooler soiled with food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked by books and menu. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter. Corrected On-Site
  • 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. All prepared foods to include goat, chicken and beef unmarked in walk-in cooler. Per operator prepared 03/28.

12/9/2025· 4mo ago

Visit ID: 10909830

Met Inspection Standards

1 high, 3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill
  • 08B-12-5:Basic - Stored food not covered. Frozen mozzarella sticks and chicken tenders no lid at white reach in freezer
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour no label at bottom shelf of prep table
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw frozen chicken stored in thank you bags at chest freezer in back room next to exit door
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on two make tables
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or soap at hand washing sink by buffet station No soap at hand washing sink at entrance to kitchen Corrected On-Site

5/22/2025· 10mo ago

Visit ID: 10826005

Met Inspection Standards

2 high, 4 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 14-11-5:Basic - Equipment in poor repair. Handels missing on glass 3 door reach in cooler
  • 08B-38-4:Basic - Food stored on floor. Onions and beef walk in cooler
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 08B-12-5:Basic - Stored food not covered. Ready to eat onions walk in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Reach in chest freezer
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and ground beef. Walk in cooler
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator copy **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator filled pitcher with water from sink
  • 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. Sent operator copy **Corrective Action Taken**
  • 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. All cooked foods in walk in cooler