ZEERA INDIAN CUISINE
1201 US HWY 1 STE 38, North Palm Beach FL 33408 · 5612846353
Last inspected Apr 9, 2026 · 7 visits since January 2024
APR 24
DEC 24
MAR 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040767 | Apr 9, 2026 | Jul 22, 2026 | $200 |
Inspection history
7 visits, newest first
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping surfaces with soiled towel and continuing working with foods before washing hands; manager educated; employee washed hand;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked calamari- not commercially packaged; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (52F - Cold Holding);on the shelf at cook line; lamb (38-54F - Cold Holding)in cooler #1 at cook line; foods not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved in ice;
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion sauce cooked on Tuesday; operator dated;
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Cooked chickpeas thawing at room temperature at prep area; moved to walk-in cooler;
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pans before handling clean pans without washing hands or changing gloves. Advised operator of proper handwashing procedures. Employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), advised operator to add sanitizer. Operator did, (Quaternary 200 ppm)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone store on cook line above food prep area. Advised operator of proper storage. Operator moved cell phone.
Food stored on floor. Pot of tomato cream sauce stored on the floor by walk in cooler. Advised operator of proper storage operator moved pot.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No hot running water at three-compartment sink at the bar; operator turned water on
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sinks at the bar and cook line; HWS at cook line - unable to turn hot water on as the handle is missing; operable handwashing sink near by;
Food stored on floor- buckets of sauces in walk-in cooler; Stored properly
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food - operator instructed employees to wash hands first before putting on gloves - employee washed hands.
Nonfood-grade bags used in direct contact with food. Use of to go bags in direct contact with fresh curry leaves - operator switched to clear bags.
No paper towels or mechanical hand drying device provided at handwash sink. At 3 compartment sink - operator provided.
Bowl or other container with no handle used to dispense food. Plastic cups in prepared foods - operator removed.
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
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. Emailed one
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. samosa 126 f at 11:39 as per chef cooling 20 minutes. Second temperature 103 f at 12:38 at this rate of cooling it will not reach 135 to 70 f within 2 hours. Chef moved samosas to walk in cooler to cool quickly.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding prepared onsite two days ago not date marked. Explained and chef date marked.
Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle by three compartment sink not labeled.
Bowl or other container with no handle used to dispense food. Round plastic container in flour container.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In use half full glass of water without lid on prep table shelf. Chef removed the glass and dumped the water.
In-use wet wiping cloth/towel used under cutting board. On prep table. Chef removed the cloth towel
Time/temperature control for safety food thawed in an improper manner. Box of Goat meat thawing at room temperature in the tub. Still frozen solid. Explained and chef moved the box to walk in cooler.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. samosa (cooked potatoes) (69F) not portioned or prepared today sitting out at room temperature under 4 hours - operator moved to walk in cooler.
Single-service articles not stored inverted or protected from contamination. Operator inverted to go containers at servers station.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.