ZEN DELI
15880 SAN CARLOS BLVD #130 & 135, Fort Myers FL 33908 · 239.362.3049
Last inspected Jul 10, 2026 · 9 visits since August 2023
AUG 24
NOV 24
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath dish machine. Observed 1 live roach behind mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Observed chlorine concentration at 0 ppm. Educated operator on routinely monitoring dishmachine. Operator added more sanitizer. Rechecked concentration at 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over cooked foods in reach in freezer across from walk in cooler. Operator moved raw chicken to proper location.
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. Observed cooked frozen noodles not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Women's restroom and handwash sink in dishwash area. Operator fixed dispenser.
Show the remaining 1 finding ▾
Interior roof of microwave oven has accumulation of food debris.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 6 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. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 50 ppm.
Accumulation of debris on exterior of warewashing machine.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with dust. Ice machine vents.
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Fryers in back food preparation area without hood suppression system. Notified Fire AHJ. For reporting purposes only.
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of mushrooms dented. Operator separated to be returned to distributor.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath dish machine. Observed 1 live roach behind mop sink.
Accumulation of dead insects in control devices. Educated operator on importance of removing insect control devices. Operator removed devices.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Observed 1 dead roach on floor underneath dish machine.
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.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration of sanitizer. Operator changed and primed sanitizer. Rechecked concentration at 50ppm.
Handwash sink used for purposes other than handwashing. Observed cloth stored in hand wash sink in dishwash area. Operator removed cloth.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips.
Accumulation of dead insects in control devices. Operator discarded control device.
Accumulation of debris on exterior of warewashing machine.
Time/temperature control for safety food thawed in an improper manner. Observed packaged precooked chopped meat and broth thawing at room temperature.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Observed chlorine concentration at 0 ppm. Operator added new sanitizer and primed sanitizer. Rechecked concentration at 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dressings in walk in cooler. Operator placed raw shell eggs on bottom shelf.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having chlorine test strips.
Faucet/handle missing at plumbing fixture. Hand wash sink near ice machine.
Ice buildup in reach-in cooler near ice machine.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 46F cold hold less than 4 hours. Operator turned down reach in cooler.
Handwash sink used for purposes other than handwashing. Observed trays and containers stored in hand wash sink in dishwash area. Operator removed containers.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed precooked chopped frozen chicken not date marked in walk in freezer.
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.
Food not stored at least 6 inches off of the floor. Observed containers/boxes of food stored on floor in walk in cooler/freezer.
Working containers of food removed from original container not identified by common name. Sugar bin.
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 findings ▾
Cook-chill or sous vide reduced oxygen packaged food intended for a 30-day shelf life not cooled from 41 degrees Fahrenheit to 34 degrees Fahrenheit within 48 hours of reaching 41 degrees Fahrenheit. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw.
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed operator using reduced oxygen packaging for cooked soups and cooked potato salad.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up item from floor not washing hands and putting on new gloves before working with food. Educated employee. Employee washed hands and put on new gloves.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw.
Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw.
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. Provided operator with written procedures.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging for cooked soups and cooked potato salad.
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. Observed establishment using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw.
Bowl or other container with no handle used to dispense tea.
Cardboard used to line food-contact shelves to store single-service container near toaster oven.
In-use tongs stored on equipment door handle between uses.
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.