Charcoal Zyka
Last inspected: Mar 30, 2026
27
Score
Across the available record, Charcoal Zyka has eight inspections on file, the first dated 2022. The newest entry in the record is dated Mar 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
“Working containers of food removed” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
6
Major latest
5
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Food placed in soiled container/equipment. Naan dough stored in tomato box in walk-in cooler.
08B-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in chest freezers. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheesecake and sauces in glass reach-in cooler. Operator rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 03/28 not marked in reach-in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two grooved white cutting boards on make-table cooler soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked by books and menu. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. At front counter. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared foods to include goat, chicken and beef unmarked in walk-in cooler. Per operator prepared 03/28.
02C-02-5
Basic - Food stored on floor. Onions and sauces of floor in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler at kitchen entrance.
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bowl of chicken thawing next to triple sink.
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Inoperable tandor oven at back of kitchen.
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Flour no label on bottom shelf on prep table. **Repeat Violation**
02D-01-5
27
Dec 9, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw frozen chicken stored in thank you bags at chest freezer in back room next to exit door
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on two make tables
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or soap at hand washing sink by buffet station No soap at hand washing sink at entrance to kitchen **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill
23-03-4
Basic - Stored food not covered. Frozen mozzarella sticks and chicken tenders no lid at white reach in freezer
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour no label at bottom shelf of prep table
02D-01-5
52
May 22, 2025
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Reach in chest freezer
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and ground beef. Walk in cooler
08A-20-5
Intermediate - 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. Sent operator copy **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator filled pitcher with water from sink
31A-11-4
Intermediate - 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. Sent operator copy **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in walk in cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Equipment in poor repair. Handels missing on glass 3 door reach in cooler
14-11-5
Basic - Food stored on floor. Onions and beef walk in cooler
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Stored food not covered. Ready to eat onions walk in cooler
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
26
Dec 30, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Used for raw beef in chest freezer at storage area.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both Make table cutting boards. Knife holder on wall by dish area soiled with old food debris. Table can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in handwashing at front counter.
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee with employee training. Two employees without.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date-marks on anything in walk-in cooler.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine heavily soiled.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils; spoons, spatulas not inverted.
24-05-4
Basic - Equipment in poor repair. Wire used for handles of glass cooler.
14-11-5
Basic - Food stored on floor. Onions on floor of walk-in cooler.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. At prep table. Operator removed. **Corrected On-Site**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside walk-in cooler.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink inside kitchen by door entrance. Outside of microwave soiled. Flour container heavily soiled on outside.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour in prep area.
02D-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Heavy lime build up inside dish machine.
16-23-4
35
Apr 25, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored on top of yogurt and mash potatoes at the reach-in cooler . **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken stored on a welcome bag .
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored on top of unwashed onion at the walk-in cooler . **Corrected On-Site**
08A-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator displayed at the wall . **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked and potatoes cooked 2 days ago no day mark. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
23-24-4
Basic - Ceiling tile missing. Top of walk-in cooler . **Repeat Violation**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoon and some big utensils used as scoop not inverted. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. The 2 make table cutting board.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator trash it . **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment. **Repeat Violation**
36-73-4
Basic - Light not functioning. One at the hoods. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. At the middle of the establishment by the walk-in cooler .
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout establishment.
22-16-4
27
Nov 28, 2023
Routine - Food
12 minor violations.
View 12 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. Over walk in cooler and by mop sink.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases of water directly on the floor. Operator over them. **Corrected On-Site**
08B-47-4
Basic - Light not functioning. 1 out from hood **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink from kitchen soiled -hood is soiled with grease **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, flour containers without label. Operator labeled them. **Corrected On-Site** **Repeat Violation**
02D-01-5
55
May 30, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
30
Dec 5, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice from last night (47F - Cooling) Advised operator to not cover items when cooling so that the steam is not trapped in.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked white rice from last night (47F - Cooling) Advised operator to not cover items when cooling so that the steam is not trapped in.
01B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed establishment with time temperature control form.
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room area.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. Through the kitchen
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In triple door cooler in the back
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed a bin with flour not labeled **Repeat Violation**
02D-01-5
50
Frequently Asked Questions
When was Charcoal Zyka last inspected?
The most recent health inspection at Charcoal Zyka on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Charcoal Zyka?
Across the inspection record, “working containers of food removed” has been cited six times, more than any other issue at Charcoal Zyka.
How does Charcoal Zyka compare to other restaurants in Orlando?
Charcoal Zyka most recently scored 27 out of 100, which is lower than the Orlando average of 79.
Has Charcoal Zyka's inspection record improved over time?
Results have been roughly steady. Inspections at Charcoal Zyka have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Charcoal Zyka means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Charcoal Zyka inspected?
Based on the inspection history on file, Charcoal Zyka is inspected around two times per year on average.
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