ZENY'S FILIPINO CUISINE
4149 W VINE ST, Kissimmee FL 34741 · 3868487208
Last inspected Jun 24, 2026 · 11 visits since July 2023
APR 24
SEP 24
APR 25
JUL 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. More than 10 lives roaches on the floor of walk-in cooler. 6 Live roaches on the floor next to handwashing sink, on the cooks line and next to bulk containers in dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025033499 | Apr 18, 2025 | May 19, 2025 | $400 |
| 4--2020021577 | Apr 29, 2020 | May 26, 2020 | $400 |
| 4--2019011388 | Jan 9, 2019 | Jun 20, 2019 | $160 |
| 4--2015000067 | Oct 27, 2014 | Mar 4, 2015 | $1,200 |
Inspection history
11 visits, newest first
Jun 24, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dish machine removed, walk-in freezer and walk-in cooler used removed and replaced with reach-in coolers and reach-in freezers.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and rice bulk containers. Operator removed.
Working containers of food removed from original container not identified by common name. Sugar bulk containers without label. Operator labeled.
Jul 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 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. Tested at 0ppm.
Roach activity present as evidenced by live roaches found. 16 live roaches on floor in room with chest freezers, 10 live on floor in back of kitchen around bulk containers 2 live on top of reach in chest freezer,4 live on clean dish rack,4 live on wall in storage room with chest freezers 3 live in rack with clean utensils.10 at bottom of dish machine. 49 total.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef and pork 46 lees than 4 hours per operator. Moved to bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food not labeled as specified by law. Several items in reach-in coolers in dining room.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date making on anything in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven s on cook line soiled with black substance and old food debris.
Outer openings not protected with self-closing doors.
Standing water in bottom of reach-in-cooler. Make table on cook line.
Working containers of food removed from original container not identified by common name. Cornstarch in bulk containers no label.
Jul 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority6 Intermediate11 Basic
Show 22 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. Tested at 0ppm.
Live, small flying insects found. 3 smalll flying insects in storage room with uncovered.food thawing room temperature
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in pan with cooked beef.
Roach activity present as evidenced by live roaches found. 16 live roaches on floor in room with chest freezers, 10 live on floor in back of kitchen around bulk containers 2 live on top of reach in chest freezer,4 live on clean dish rack,4 live on wall in storage room with chest freezers 3 live in rack with clean utensils.10 at bottom of dish machine. 49 total.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef and pork 46° lees than 4 hours per operator. Moved to bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
No soap provided at handwash sink. Ware wash area.
Packaged food not labeled as specified by law. Several items in reach-in coolers in dining room.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date making on anything in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Cleans pans on dirty rack.
Dead roaches on premises. 2 in hand sink in ware washing area, 2 in hand sink on cookline.
Food not stored at least 6 inches off of the floor. Plastic bottles of water in dining room on floor. Container of meat on floor in storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 78° cooking utensils on water 78° on cook line floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven s on cook line soiled with black substance and old food debris.
Outer openings not protected with self-closing doors.
Standing water in bottom of reach-in-cooler. Make table on cook line.
Time/temperature control for safety food thawed in an improper manner. Meat thawed at room temperature throughout facility.
Working containers of food removed from original container not identified by common name. Cornstarch in bulk containers no label.
Apr 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Red, brown and white cutting boards with black mold-like substance through the 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. Facility is canning pickled vegetables
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in white sugar and rice bulk containers.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cutting board.
Floors not maintained smooth and durable. Throughout kitchen.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Several items in reach in cooler at dining areas
Standing water in bottom of reach-in-cooler. Both reach-in-coolers on cooks line.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Several refrigerators stored in dining area.
Working containers of food removed from original container not identified by common name. No labels on bulk containers containing white and brown sugar.
Apr 18, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean up roaches then removed gloves and put on clean gloves then started to prepare food.
Food prepared with soiled equipment/utensil. Observed employee packaging pickled vegetables over triple sink with dirty dishes.
Roach activity present as evidenced by live roaches found. More than 10 lives roaches on the floor of walk-in cooler. 6 Live roaches on the floor next to handwashing sink, on the cooks line and next to bulk containers in dry storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and Beef in top half of two make-tables temping between 55F-70F. Per operator items were prepared over a week ago and placed in coolers yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and Beef in top half of two make-tables temping between 55F-70F. Per operator items were prepared over a week ago and placed in coolers yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Red, brown and white cutting boards with black mold-like substance through the kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with plastic bowls and utensils next to triple sink. Handwash sink on cooks line blocked with stool.
Handwash sink used for purposes other than handwashing. Vegetable scraps in handwash sink on cooks line.
No soap provided at handwash sink. Handwash sink next to triple 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. Facility is canning pickled vegetables
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in white sugar and rice bulk containers.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Dead roaches on premises. 5 Dead roaches on a pan of pickled vegetables in walk-in cooler, above dishmachine, under microwave, next to hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cutting board.
Floors not maintained smooth and durable. Throughout kitchen.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Several items in reach in cooler at dining areas
Standing water in bottom of reach-in-cooler. Both reach-in-coolers on cooks line.
Time/temperature control for safety food thawed in an improper manner. Pork thawing with no running water in triple sink with dirty pot.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Several refrigerators stored in dining area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under cutting board and on prep tables.
Working containers of food removed from original container not identified by common name. No labels on bulk containers containing white and brown sugar.
Sep 25, 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 ▾
Dented/rusted cans present. See stop sale. Sliced beets, 7/lb can
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili sauce, (cooked) made and bottled on site in BALL JARS, not held at 41f or colder. May requires process waiver or other.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper but is selling Caribbean red snapper. Advised to remove from menu as red snapper to read snapper only.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Apr 18, 2024Inspection 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 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork holding at 100f advised rapid chill to 41 or colder.
Bowl or other container with no handle used to dispense food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Facility not using dishwasher at this time. Waiting for calibration.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Several items in reach in cooler in dining room not properly labeled.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over or with unwashed produce. Raw shell eggs over produce in dining room coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken skewers 44-45f advised to move to freezer or cooler for rapid cool during busy lunch.
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.
Handwash sink used for purposes other than handwashing. Cook filling cook pots at hand wash sink.
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 soap provided at handwash sink. Handwash sink at cookline.
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 stored in a prohibited area. Foods stored in coolers in dining area.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flat containers and large plastic containers in dining room coolers not labeled. Must include Name of facility where packaged, date packaged, address and brief description for example: dessert.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink area heavily soiled. Faucet and handles at cookline handwash sink heavily 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.