ZEN BISTRO
223 MAGNOLIA AVE, Daytona Beach FL 32114 · 386-248-0543
Last inspected May 22, 2026 · 8 visits since November 2023
MAR 24
DEC 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found -1 live fly in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Live, small flying insects found -1 live fly in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. -shell egg over cooked chicken
Raw animal food/pooled eggs stored over or with unwashed produce. -walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes 51f manager discarded -cooked tofu 54f less than 4 hours -Tcs sauce with cooked carrot 53f manager added to time plan
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable. -cookline
Employee personal food not properly identified and segregated from food to be served to the public. - walk in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters and other items hanging on food storage shelf
Hood filters missing from automatic fire suppression/exhaust system.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -sous vide chicken not individual dated only on bus tub.
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over ready to eat duck
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. -only date made on container of chicken
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents near entrance to kitchen
Clean utensils stored between equipment and wall. -by 3 compartment sink
Cutting board has cut marks and is no longer cleanable. -cutting board on cookline cookline cooler
Equipment in poor repair. -cooler for broccoli,per manager new cooler on order
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter soiled with grease
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 65f,chicken 66f per manager rinse at 11:30 chicken is from same batch as other chicken. Chicken 46f to 51f. Per manager chicken sous vide cooked over night and was properly cooled in an ice bath. Chicken bags where place in tubs in walk-in cooler around 8 am. More than 4 hours see stop sale Sprouts 48f,sprouts 48f,Rice 49f-51f,Half and 51f,Green curry 48f,tofu 51f see stop sale -refrigeration tech on site
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Ice buildup in walk-in freezer. -ice on fan
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -chicken
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. -fill pan with water
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -beef
Employee personal food not properly identified and segregated from food to be served to the public. -waitstation cooler
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves soiled next to fryer
Opened employee beverage container in a cold holding unit with food to be served to customers. -waitstation
Plumbing system in disrepair. -hot water handle missing at hand sink next to prep sink
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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. Bar 0 ppm cl
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee certificate expired 2019
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Sous vide chicken 155F coming out of water bath. Operator returned to warmer and turned up from 71C to 73.7C
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. Bar 0 ppm cl
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out on cookline: Rice 59F, Cook returned to cooler sprouts 57f, cook added ice. Peas 58F Out and returned to cooler curry 53-58F Peanut sauce with coconut milk 58F. Egg wash 65F. Cabbage 49F Large open can of coconut milk 67F Advised to use time as a public health control
Employee washed hands in a sink other than an approved handwash sink. Cook used prep sink Manager discussed with employees
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. 2 new employees no food handler training
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee certificate expired 2019
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Cell phone on wire shelving
Equipment and utensils not rinsed between washing and sanitizing. Employee washing and placing utensils in sanitizer without rinsing. Manager discussed with employee
Food stored under dripping condensation. Walk in cooler condensation drain dripping onto food below it
Old labels stuck to food containers after cleaning. Walk in cooler chicken container
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Chicken
Time/temperature control for safety food thawed in an improper manner. Beef left at room temperature
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate14 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs stored above TCS sauce in walk-in cooler, operator relocated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F in top of reach-in cooler, operator discarded -cooked beef 48F in top if reach-in cooler less than 4 hours, operator relocated to walk-in cooler
Toxic substance/chemical improperly stored. -spray bottle of oven cleaner stored on shelf above prep sink, operator relocated
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black, mold-like substance -inside of microwaves soiled -white cutting boards on tops of reach-in coolers stained
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. -new hires
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken per operator prepared on Saturday, 11/18/2023
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. -bowl in rice container, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over dishwashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on shelf above prep table, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging on soda bags-in-boxes -cell phone on prep table, operator removed
Floor soiled/has accumulation of debris. -floor underneath ice machine -floor underneath dish drying rack -floor underneath equipment in outdoor bar
Hole in or other damage to wall. -holes in wall next to ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar utensils stored in soda water 60F, operator discarded soda water -spoon for rice stored in small crock pot, water only 113F, operator turned crock pot up to high setting
In-use wet wiping cloth/towel used under cutting board. -operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -exterior of ice machine -exterior of rice and sugar containers -exterior of microwaves soiled
Opened employee beverage container in a cold holding unit with food to be served to customers.
Stored food not covered. -raw rice uncovered in dry storage area
Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks at service line in kitchen, operator inverted
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -walls below sink in dishwashing area have an accumulation of black/pink, mold-like substance
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.