ZIMMIE'S
13800 SR 535, ORLANDO 328216327
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/22/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (90-125F - Hot Holding) in-unit less then 2 hours, placed on stove to reheat **Corrective Action Taken**
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Red snapper on menu, actually serving scarlet snapper. Operator will change menu to "snapper" Corrected On-Site
Food safety inspection conducted on 4/22/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/30/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
Food safety inspection conducted on 10/30/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/25/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. soda gun holster dirty at bar Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
Food safety inspection conducted on 3/25/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).