ZEN DUMPLING
9802 BAYMEADOWS RD UNIT 8, Jacksonville FL 32256 · 904.903.7775
Last inspected Jan 21, 2026 · 10 visits since July 2023
DEC 23
JUL 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup base removed from refrigerator less than 4 hours ago in kitchen at 53F. Recommend holding items on time. Provided time paperwork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2017049050 | Oct 13, 2017 | Nov 2, 2017 | $400 |
Inspection history
10 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Container of medicine improperly stored. Observed container of medicine stored on shelf above prep table. Also observed WD40 stored on shelf with chili peppers. Person in charge moved to appropriate location.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer and reach in cooler raw chicken on sheet trays no longer commercially packaged stored over raw ground pork and raw beef no longer commercially packaged. Also raw ground pork stored over sauces in walk in cooler. Person in charge began rearranging.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one shell egg broken in box in walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup cooling in kitchen at 99, 107F. 1 hour later, soup is 85, 95F. Person in charge moved to walk in freezer to rapidly chill.
Show the remaining 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Only CFM on duty with manager certification that expired 12.2025. No CFM on site with more than 4 food handling employees present. Manager arrived by end of inspection.
Handwash sink not accessible for employee use at all times. Items stored in back hand wash sink by back door, buckets stored on hand wash sink on far right cook line. Person in charge removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from back hand wash sink. Person in charge provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink on far right side of cook line. Person in charge states needs to order new handle as it is stripped.
Bowl or other container with no handle used to dispense food. To go pints and quarts used as scoops in bulk dry goods. Person in charge began removing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee items on shelving above/ with food to be served to the customer in kitchen. Person in charge began removing.
Floor soiled/has accumulation of debris. Floors at cook line with debris and standing water accumulated. Grate at prep table in kitchen on floor with debris accumulation. Wall at right side of dishmachine with black substance buildup.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make table and prep tables in kitchen. Person in charge removed.
Reuse of single-service or single-use articles. Observed egg shell carton liners in use in kitchen and in walk in cooler. Also, reused cardboard box used in direct contact with cooked chicken to absorb oil. Person in charge removed.
Wood food-contact surface not properly sealed. Paint on wood shelving at dish pit has been rubbed off, causing wood to deteriorate. Also, wood used at knife block sharpener deteriorating. Wood used to line food shelving in back kitchen unsealed.
Sep 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork on speed rack stored over prepped cucumbers. Also, raw pork stored over soup in walk in cooler. Also, raw chicken stored over raw beef no longer commercially packaged on speed rack in walk in freezer. Person in charge began rearranging.
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. Person in charge unable to provide proof of any training due to not on site.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed one employee cutting lemons, another cutting scallions with bare hands. Person in charge spoke to employees.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork on speed rack stored over prepped cucumbers. Also, raw pork stored over soup in walk in cooler. Also, raw chicken stored over raw beef no longer commercially packaged on speed rack in walk in freezer. Person in charge began rearranging.
Toxic substance/chemical improperly stored. Observed WD-40 cans stored on bag in box soda in kitchen. Person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with staining at cutting board storage.
Handwash sink used for purposes other than handwashing. Observed back hand wash sink by back door with multiple items stored in sink. Person in charge removed.
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. Person in charge unable to provide proof of any training due to not on site.
Bowl or other container with no handle used to dispense food. Multiple bulk dry goods and sauces with to go bowls with no handles used as scoops. Person in charge began removing.
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. Observed multiple employee drinks on prep areas with no lid. Also, observed employee eating at prep line. Person in charge removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in water at cook line at 84F. Also, observed knife stored between equipment in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup at cook line.
Stored food not covered. Observed soup in buckets in walk in cooler with no lids. Also, observed other prepped vegetables uncovered.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Person in charge unable to provide proof of employee training for any employee working at establishment for 60+ days.
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. No proof employees are made aware of reporting duties.
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over washed and prepped produce, other ready to eat items. In reach in freezer, walk in freezer observed raw chicken no longer commercially packaged stored over no longer commercially packaged beef and pork. Person in charge began rearranging.
Toxic substance/chemical improperly stored. Chemical bottles stored on cases of alcohol in back hallway. Person in charge moved to appropriate location.
Handwash sink not accessible for employee use at all times. Items stored in hand wash sink by back door. Person in charge removed.
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. Person in charge unable to provide proof of employee training for any employee working at establishment for 60+ days.
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. No proof employees are made aware of reporting duties.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling of ice machine with debris buildup.
Bowl or other container with no handle used to dispense food. To go containers with no handles used as scoop in dry goods. Person in charge began removing.
Food stored on floor. Observed onions stored on floor in walk in cooler. Buckets of sauce stored on floor of kitchen. Person in charge began raising. Also, observed multiple items uncovered in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in back right side of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of cooktop with grease buildup. Soda plates at server area with debris buildup.
Outer openings not protected with self-closing doors. Self closers missing from back door.
Single-service articles improperly stored. Cases of single service items stored on floor of hallway closest to restroom. Also, single service items on cook line not inverted. Person in charge inverted.
Marked exit/path to marked exit blocked. For reporting purposes only. Back door at restroom hallway blocked by ladder and linen storage. Person in charge made accessible.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed employee medicine stored on shelf above and with food products. Person in charge moved to appropriate location.
Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored over unwashed onions. In walk in cooler raw chicken stored over ready to eat sauces. In walk in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup base removed from refrigerator less than 4 hours ago in kitchen at 53F. Recommend holding items on time. Provided time paperwork.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in kitchen at 83F. One hour later the temperature of the item was 79F. Person in charge moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine. Utilizes chlorine.
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. No proof employees informed of reporting requirements. Provided DBPR form to operator, some employees read and signed during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior side of door of ice machine with debris buildup. Person in charge began cleaning. Also, can opener with debris buildup.
Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen. Also, employees drinks stored above and along side prep areas, food in kitchen. Person in charge began removing.
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not stored separately and away from foods to be served to customers in walk in freezer, walk in cooler.
Floor soiled/has accumulation of debris. Floors with heavy grease buildup at wok station. Also, floors in drain in kitchen with food debris buildup.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between cooler and prep table in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup.
Outer openings not protected with self-closing doors. Self closer missing from exterior door in bathroom hallway.
Wood food-contact surface not properly sealed. Stored shelving in back of kitchen unsealed wood.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Medicine bottles stored on top of fliptop in kitchen. Person in charge moved to appropriate location.
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. Dishmachine testing at 0ppm. No sanitizer coming out of hose when priming unit. Person in charge will set up sink with sanitizer at triple sink to utilize until repaired. Called for repair during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed large stockpot in walk in cooler partially covered in walk in cooler at 71F, same temperature approximately 45minutes later. Provided cooling handout to operator during inspection.
Handwash sink used for purposes other than handwashing. Items stored in multiple hand wash sinks in kitchen and at front line. Person in charge began removing.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Noodles and pork soup held on time with no time paperwork available during inspection. Provided during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between wall and prep table, and one between cooler and prep table. Person in charge moved to appropriate location.
Insect control device over preparation area. Observed bug zapper racket stored on case of opened single service items in kitchen. Person in charge removed.
Outer openings not protected with self-closing doors. Self closer missing from back door.
Reuse of single-service or single-use articles. Observed shrimp tempura, frozen breaded chicken and spring rolls in freezer stored in reused packaging for take out containers. Also, observed egg cartons reused to hold clean and in use utensils under cookline.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of heavy whipping cream in reach-in cooler across from stove area opened two days ago not date marked. Operator date marked container of heavy whipping cream.
Handwash sink used for purposes other than handwashing. Hand wash sink near back door area used to store wrapped up hose. Operator removed hose from hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line, at hand wash sink near back door and also no paper towels at hand wash sink in warewashing area. Employee replenished paper towels at all three hand wash sinks
Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense seasoning in prep area. Operator removed bowl from seasoning
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives at prep table stored between prep table and wall. Operator removed knives to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler across from grill area soiled
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.