ZEST BAR AND GRILL / V'Z FINE DINING
315 E SUMMERLIN ST STE A, Bartow FL 33830 · 863-800-3181
Last inspected Jun 16, 2026 · 7 visits since August 2023
5 inspections within 9 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. Cheddar cheese 47F, Pepper jack cheese 48 F Top section of the reach in cooler across from the cook line.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Evan Thompson 11-30-2022 SafeStaffServSafe Reagan Hudson SafeStaff ServSafeb1-17-2023
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 47F, Pepper jack cheese 48 F Top section of the reach in cooler across from the cook line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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 employee assemble a burger bun to top a burger with his bare hands. I spoke with the operator about her options using gloves,utensils or Alternatives Operating Procedures.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over or with washed produce. Raw fish over cut zucchini inside the reach in cooler across from the cook line. The zucchini was relocated.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Light not functioning. Hood system.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the salad station. Employee cleaned.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Onbserved employee bottle of water on prep table by spices. Manager removed
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee supplement of collagen stored on dry storage shelf.
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.