ZONA FRESCO
300 TERMINAL DR TRML 4 CN G-2006, Ft. Lauderdale FL 33315 · 953-359-1485
Last inspected Jan 21, 2026 · 10 visits since August 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at any of the hand wash sinks in the establishment. Water temperature 80F.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (87F - Hot Holding) at steam table. Per operator, food out of temperature for approximately 30 minutes. Operator reheated food to 189F for hot holding.
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 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at any of the hand wash sinks in the establishment. Water temperature 80F.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at any of the hand wash sinks in the establishment. Water temperature 80F.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (50F - Cold Holding); shredded lettuce (50F - Cold Holding); shredded beef (51F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods out of temperature for approximately 2.5 hours. Operator put foods on ice to quick chill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at any of the hand wash sinks in the establishment. Water temperature 80F.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator removed.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair. Observed reaching cooler with hole leaving surface not smooth and easily cleanable.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box// grilled chicken (116F - Hot Holding). Per operator, foods prepared approximately 2 hours prior to inspection. Operator removed chicken to reheat to 65F for hot holding.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
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.