ZEN CREATIVE CATERING
101 SE 2 PL STE 114, Gainesville FL 32601 · 3527926786
Last inspected Mar 11, 2026 · 10 visits since November 2023
MAR 24
AUG 24
JAN 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. -Approximately 7 crawling on floor around wheel of storage rack in dry storage room. -1 live on dish rack under Three compartment sink. -1 live on door gasket of dry storage reach in cooler on cooks line. -Also multiple egg sacks on floor to the right of dish machine and in glassware storage room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018004812 | Jan 12, 2018 | Feb 20, 2018 | $200 |
| 5--2017045648 | Aug 30, 2017 | Feb 1, 2018 | $160 |
Inspection history
10 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Toxic substance/chemical improperly stored. Observed : 2 bottles of hand sanitizer on the prep table with gloves and food processors. ALSO, isopropyl alcohol stored on a prep table over gloves and to go items.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : 1 male cook staff over 60 days, no certificate.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Staff chose to discard. Observed : pink sauce in the reach-in cooler, no date. ALSO, orange sauce in the reach-in cooler, no date. This was dated for 3-7-2026 by the cook.
Records/documents for required employee training do not contain all of the required information. Observed : the two certificates for Employee Training has four year expiration instead of three.
Show the remaining 7 findings ▾
Cooling food not protected. Observed : in the walk-in cooler, pork at 133°, no overhead protection. A sheet pan was added to the rack.
Current Hotel and Restaurant license not displayed. Observed : the current license was not available.
Food stored on floor. Observed : bulk oil stored on the floor by the entrance door.
Hood filter missing from automatic fire suppression/exhaust system. Observed : 1 hood filter is not in place.
No Heimlich maneuver/choking sign posted. Observed : lack of a visible choking poster. One was emailed.
No copy of latest inspection report available. Observed : the last inspection was not available.
Water leaking from pipe and/or faucet/handle. Observed : the hand wash sink by the water heating device drips cold water constantly.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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. 0ppm, empty sanitizer bucket hooked up to machine, operator does not have any back up sanitizer, inspector unable to verify if machine works/sanitizes dishes properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over kimchi in reach in cooler by bar. Raw beef over ready to eat sauces in reach in cooler in prep area.
Toxic substance/chemical improperly stored. Can of butane fuel by cooking spray on prep table. Hand sanitizer bottle by cooking spray on prep table. WD40 can on shelf by single service gloves above clean chopping equipment. Disinfecting wipes container by 2 liter bottles of soda on cooks line.
No soap provided at handwash sink. At Handwash sink by water heater.
Accumulation of debris on exterior of warewashing machine. The top of dish machine is soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table above bulk seasoning containers.
Food stored on floor. Bucket of peppers on floor in pantry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior double door reach in freezer in side storage/cook room.
Ripped/worn tin foil used as shelf cover. Shelf under cooking equipment on cooks line holding 2 liter sodas.
Unclean building components, attachments or fixtures. Pipes soiled lining walls by Handwash sink and Three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Working containers of food removed from original container not identified by common name. Container with white powder inside, employee unsure of food product, he threw item away.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw chicken over vegetables in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding) items in walk in cooler overnight, thermometer inside cooler says 58-60F. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
No soap provided at handwash sink. At Handwash sink on cooks line, operator placed soap at sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum seals raw meat but has no haccp.
Accumulation of debris on exterior of warewashing machine. The top of dish machine, employee cleaned during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back kitchen over cooling rack the paint/finish is peeling off.
Dead roaches on premises. Observed approximately 10 dead roaches on floor under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line, reach in cooler is only used for dry storage seasonings. Fan guard in the walk in cooler. The side ice machine vent is soiled.
Time/temperature control for safety food thawed in an improper manner. Large piece of meat thawing on table top at room temperature, employee placed in sink with cold water running on item.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Working containers of food removed from original container not identified by common name. Container in dry storage pantry, employee labeled as sugar.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Food with mold-like growth. Container of sauce with mold growing on top. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Brown paper towel wrapped around raw fish, operator reached out to sales rep to verify if paper towel is food grade.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over/in same container as tomatoes in walk in cooler.
Toxic substance/chemical improperly stored. 2 cans of WD40 on shelf above prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on clean dish rack. Interior microwave.
No paper towels or mechanical hand drying device provided at handwash sink. And soap at Handwash sink behind bar.
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. 3 employees working at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals beef and pork belly.
Dead roaches on premises. 1 by can opener attached to table, 5 under shelves in clean dish closet.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 bags on top of cutting board on clean dish shelf in kitchen.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves across from Handwash sink behind bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior and gaskets on cooler used for dry storage. Food racks in walk in cooler.
Old labels stuck to food containers after cleaning. Metal containers on clean dish rack in back kitchen with orange labels still attached.
Unnecessary items/unused equipment on the premises. Fryers and reach in coolers in front area not in use, operator stated it is for a new restaurant he is opening up.
Wall soiled with accumulated grease, food debris, and/or dust. On electrical outlet by Handwash sink next to dish area.
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 1 can of queso on dry storage shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut green vegetables and onions in walk in cooler. Raw chicken, beef, and fish over uncut onions in walk in cooler.
Roach activity present as evidenced by live roaches found. -Approximately 7 crawling on floor around wheel of storage rack in dry storage room. -1 live on dish rack under Three compartment sink. -1 live on door gasket of dry storage reach in cooler on cooks line. -Also multiple egg sacks on floor to the right of dish machine and in glassware storage room.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens on cooks line. Multiple cutting boards on storage shelf.
No paper towels or mechanical hand drying device provided at handwash sink. By warewashing area. No soap on cooks line.
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 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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing cooked foods and placing in freezer to extend shelf life.
Food stored on floor. Bag of rice in dry storage room. Potatoes and container of sauce in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food shelves in walk in cooler. Interior dry storage on cooks line.
Jan 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. 3 employees working in kitchen.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging raw meats for preservation.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef trimmings on shelf above ready to eat sauce containers in reach in cooler outside of walk in cooler. Operator discarded beef.
Toxic substance/chemical improperly stored. Rubbing alcohol, wd40, hand sanitizer on shelf above prep table with clean blenders and cooking equipment. Operator moved items.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained, operator stated items were stacked before air drying causing stain. Interior ovens on cooks line. Interior microwave.
Handwash sink used for purposes other than handwashing. Silver serving trays over Handwash sink behind bar.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap, or hand sign at sink behind bar.
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. 3 employees working in kitchen.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging raw meats for preservation.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler made a few days prior.
Ceiling/ceiling tile shows damage or is in disrepair. In the walkway between prep area and reach in freezers.
Dead roaches on premises. 1 under dish machine, 2 in clean plates/utensil storage room, and 3 in container holding chemicals on floor near door to kitchen/dining room.
Food stored on floor. Jug of oil in front of walk in cooler. Soy sauce containers outside of bathroom. Instant potatoes and bagged rice in dry storage room.
Light shield damaged/in disrepair. 1 in warewashing area and 1 above prep area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf behind bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies Reach in freezer gaskets soiled. Interior reach in cooler on cooks line used for dry storage.
Wall soiled with accumulated grease, food debris, and/or dust. Behind Three compartment sink and Handwash sink. Air vent soiled near prep area.
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.