ZEPHYRHILLS BREWING COMPANY
38530 5 AVE, Zephyrhills FL 33542 · 813-715-2683
Last inspected Jun 25, 2026 · 5 visits since October 2024
3 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Mirabelle
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in reach in cooler in kitchen area
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager training for Deep K. and Jeenal P.
No proof of required state approved employee training provided for any employees (3 bartenders, and 2 kitchen 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 for 3 bartenders, 2 kitchen employees, and 2 managers.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High heat sanitizing dishmachine in bar area not reaching 160F at dish level. Discussed with operator. Operator has manual sanitizing set up in three compartment sinks.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager training for Deep K. and Jeenal P.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator and they will order test strips or the proper thermometer for high heat sanitizing dishmachine in bar area.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen Employee placed paper towels.
No proof of required state approved employee training provided for any employees (3 bartenders, and 2 kitchen 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 for 3 bartenders, 2 kitchen employees, and 2 managers.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Hot water dish machine maximum temperature is 90F, operator set up dishmachine and ran machine multiple times and is now at 165F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar, paper towels restocked
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.