ZIMMIE'S
13800 SR 535, Orlando FL 32821 · (407)239-3100
Last inspected Jan 30, 2026 · 6 visits since March 2024
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (90-125F - Hot Holding) in-unit less then 2 hours, placed on stove to reheat
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018032775 | May 10, 2018 | Jul 31, 2018 | $200 |
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over hot dogs in lowboy cooler on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin in dry storage
Waste line missing at soda gun holster. At bar
A return visit. The problems from the previous inspection had been dealt with.
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burger over cooked wings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over pasteurized liquid egg in walk-in cooler
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Cove molding at floor/wall juncture broken/missing. At dish area under hand sink
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burger over cooked wings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over pasteurized liquid egg in walk-in cooler
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Cove molding at floor/wall juncture broken/missing. At dish area under hand sink
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (90-125F - Hot Holding) in-unit less then 2 hours, placed on stove to reheat
Identity of food or food product misrepresented. Red snapper on menu, actually serving scarlet snapper. Operator will change menu to "snapper"
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. soda gun holster dirty at bar
No paper towels or mechanical hand drying device provided at handwash sink. At bar
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
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.