ZEN NOODLES BAR
3117 SW 34TH ST STE 2, Gainesville FL 32608 · 352.665-8686
Last inspected May 22, 2026 · 17 visits since July 2023
JUL 24
DEC 24
AUG 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach running under a cook line table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023042328 | May 22, 2023 | Dec 6, 2023 | $600 |
Inspection history
17 visits, newest first
May 22, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade cloth purple towel lining containers of bao buns to steam in microwave.
Roach activity present as evidenced by live roaches found. Approximately 5 live under broken dish machine in kitchen. Approximately 10 behind metal shelf fasteners on wall above Three compartment sink and reach in cooler on cooks line. 1 crawling on metal colander on clean dish rack above Three compartment sink.
Roach excrement and/or droppings present. Roach droppings on wall behind oven on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef balls (51F - Cold Holding); beef (49F - Cold Holding); chicken (49F - Cold Holding); tomatoes (50F - Cold Holding); tofu (48F - Cold Holding); items in flip top reach in cooler on cooks line, other items below at 41F. Ice was placed on items.
Toxic substance/chemical improperly stored. 2 bottles of cleaning spray on shelf above sauce packets at front counter, employee moved spray bottles away from food.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing at the end of splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine soiled.
Handwash sink used for purposes other than handwashing. Pitcher in Handwash sink at front counter.
Spray bottle containing toxic substance not labeled. Purple chemical in spray bottle on front line, employee labeled as cleaner.
Ceiling tile missing. Above prep table by hood system in kitchen.
Dead roaches on premises. Multiple dead roaches on floor under dish machine and in mop sink closet.
Food stored on floor. Bucket of soy sauce on floor behind front counter.
Light shield damaged/in disrepair. Light shield on back wall near back door in kitchen cracked.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces above Three compartment sink. Wooden shelf used for dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled on cooks line.
Old food stuck to clean dishware/utensils. Green piece of food attached to colander on clean dish rack.
Old labels stuck to food containers after cleaning. One old sticker on metal container above reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Some reach in cooler racks are starting to rust Pitt the surface.
Time/temperature control for safety food thawed in an improper manner. Tripe thawing in standing water by Three compartment sink, manager moved to Three compartment sink with water running on food item.
Unnecessary items/unused equipment on the premises. 2 unused reach in cooler outside back door waiting for pickup. Dishmachine in disrepair/not being used.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the long cook line cold hold make table: Beef cooked beef 48°, cooked chicken 49°, beef 48°, chicken 49°. Items moved to the make table after lunch rush. Ice bags were added to these items, the manager was called and alerted there was a problem.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
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. Observed : lack of a visible clean up plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the Orange soda diffuser had build up. Staff disassembled and started to clean.
Handwash sink used for purposes other than handwashing. Observed : employee personal food(fish) being thawed in the kitchen hand wash sink. The fish were removed.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : 1 female cook staff certificate was missing.
Oct 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed : lack of proof of any training.
Aug 12, 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 certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : lack of any proof of a Certified Food Manager.
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. Observed : lack of proof of any training.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed : front line sanitizer bucket at 0 ppm for chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : in the non working cook line flip top reach-in cooler:beef 64°, in the 2 door reach-in cooler kimchi 2.5 gallons 53°, cream cheese 54° 20 pounds, beef 4 pounds 55°, beef meatball for pho 65° 4.6 pounds, beef tendon 2 pounds 66°, 6 boiled eggs 54°. These items have been in their respective coolers overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the non working cook line flip top reach-in cooler:beef 64°, in the 2 door reach-in cooler kimchi 2.5 gallons 53°, cream cheese 54° 20 pounds, beef 4 pounds 55°, beef meatball for pho 65° 4.6 pounds, beef tendon 2 pounds 66°, 6 boiled eggs 54°. These items have been in their respective coolers overnight.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : lack of any proof of a Certified Food Manager.
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. Observed : lack of proof of any training.
Buildup of food debris/soil residue on equipment door handles. Observed : reach-in cooler / reach-in freezer handles with dried food debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks on prep tables, front and back.
Employee personal food not properly identified and segregated from food to be served to the public. Observed in the front line reach-in cooler by the register, labeled employee food over bottled drinks and clean chilling glasses. The employee food was moved to a bottom shelf in another reach-in cooler.
No copy of latest inspection report available. Observed : lack of the last inspection available for review.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed lack of proof of any training on site.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach running under a cook line table.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the sprouts on the front line lacking a time stamp. An adjusted mark was added via a sticker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Robert over 30 days, no Certified Food Manager.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: 4+ employees involved with food production, no Certified Food Manager on site.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a qualifying device for taking and holding surface temperatures.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the front line hand wash sink. Towels were added.
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. Observed lack of proof of any training on site.
Buildup of food debris/soil residue on equipment door handles. Observed: the combo reach-in cooler/ reach-in freezer with handles that have dried food debris in them.
Current Hotel and Restaurant license not displayed. Observed: the current license was not available for review.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cup stored on cook line prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in multiple places in the kitchen and front line, employee backpacks and jackets. Some were moved to the closet.
No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
No copy of latest inspection report available. Observed: the last inspection was not available for review.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: in the kitchen, the top edge of gaskets have food debris on them.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: table reach-in cooler: pork 48, pork 53, pork 47, beef 44, sprouts 49. ALSO, in the reach-in cooler/reach-in freezer combo unit: chicken 47, beef 48.
Jul 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine wash cycle at 90, The hi temp rinse cycle only reached 117.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: table reach-in cooler: pork 48, pork 53, pork 47, beef 44, sprouts 49. ALSO, in the reach-in cooler/reach-in freezer combo unit: chicken 47, beef 48.
Jul 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine wash cycle at 90°, The hi temp rinse cycle only reached 117°.
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. Observed raw chicken over raw fish in the glass door freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: table reach-in cooler: pork 48, pork 53, pork 47, beef 44, sprouts 49°. ALSO, in the reach-in cooler/reach-in freezer combo unit: chicken 47, beef 48°.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked shrimp in a hanging basket over the fryer, 109°.
Employee washed hands in a sink other than an approved handwash sink. Observed: Certified Food Manager wash hands in the 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine should is soiled. ALSO, the tea nozzles have buildup. ALSO, the front line cutting board is stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of complying test strips for a hi temp dish wash machine.
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. Observed 1 new male employee, no certificate and no Employee Reporting form.
No soap provided at handwash sink. Observed: lack of soap at the kitchen hand wash sink.
Current Hotel and Restaurant license not displayed. Observed a license that expired 6-1-2022 is what is displayed on the front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: grey employee drink cup on the kitchen prep table.
Equipment in poor repair. Observed: cook line reach-in cooler gaskets are torn.
In-use knife/knives stored in cracks between pieces of equipment. Observed on the front line. Knives for cutting citrus stored between equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the reach-in cooler gaskets at the cook line are soiled.
Unnecessary items/unused equipment on the premises. Observed: unused drink cooler stored outside.
Worn, torn and/or soiled floors/carpeting. Observed: Floor soiled. Grease accumulation under the fryer. ALSO, the floor by the back door under the ladder has an accumulation of debris.
Nov 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the hitemp dish wash machine reached only 170 prior to going to the condense cycle.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a surface temperature taking device for the hot water sanitizer machine.
No probe thermometer provided to measure temperature of food products. Observed: lack of a probe thermometer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the written plan could not be found one was emailed to Miranda.
Buildup of food debris/soil residue on equipment door handles. Observed multiple handles of equipment with food build up. ALSO, the exterior of the reach-in cooler/reach-in freezer combo has an accumulation of dried food debris, focus on when the freezer door is opened.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks stored on food service areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: multiple jackets stored over dry goods. These were moved to the mop closet.
Single-service articles not stored inverted or protected from contamination. Observed: to go packaging in the kitchen, not inverted. Salt like substance was in multiple trays. These 8 trays were discarded.
Stored food not covered. Observed tofu at 39F not covered in the top reach-in cooler. It was then plastic wrapped.
Unnecessary items/unused equipment on the premises. Observed: a safe, milk crates and full size baking trays stored outside.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
Garbage can located outside has no lid or lid open/broken. Observed: dumpster lids are broken off.
Garbage on the ground and/or pad around dumpster. Observed: an accumulation of trash around the dumpster.
Storage area not maintained clean and organized. Observed: an old safe, refrigerator, shelves, lids, 5 gallon empty containers stored outside.
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
Sewage/wastewater backing up through floor drains. Observed: at the kitchen hand wash sink, when used/draining, grey water from the pipe drain it goes into, backs up from the floor, across the walkway. The manager has told employees to not use the sink, the area was mopped with water and chlorine, and the owner and a plunger were called.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef stock on the front line in the reach-in cooler 51F. The beef stick does not have a date.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the kitchen: beef in the cook line make table 47F. Rice noodle in the lowboy reach-in cooler 45F. Beef stock in the front line make table 51F. The last item will be stop sales, the other items were moved to a freezer for quick chill.
Handwash sink not accessible for employee use at all times. Observed: the kitchen hand wash sink is inaccessible due to the floor drain being clogged and sewage water running across the floor when used.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: the Pho part of the menu does not designate which items may have raw ingredients. The manager is asterisking the menus. ALSO, the KIDS menu states PHO soup may have raw items in some of the soups. NO RAW or UNDER COOKED items may be offered on the Kids menu. The manager is blacking out the raw designation on each kids menu.
No soap provided at handwash sink. Observed the kitchen hand wash sink lacks soap and paper towels. These were added to the area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: beef stock on the front line, no date of preparation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over food/clean dishes, front and back line. All were moved below.
Garbage can located outside has no lid or lid open/broken. Observed: dumpster lids are broken off.
Garbage on the ground and/or pad around dumpster. Observed: an accumulation of trash around the dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the exterior of the 2 door cold hold by the back door is soiled. ALSO, the back door has an accumulation of splash up on it.
Storage area not maintained clean and organized. Observed: an old safe, refrigerator, shelves, lids, 5 gallon empty containers stored outside.
Worn, torn and/or soiled floors/carpeting. Observed: the floor by the back door next to the cold hold unit is 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.