Zachary's Restaurant
Last inspected: Mar 11, 2026
100
Score
Across the available record, Zachary's Restaurant has 12 inspections on file, the first dated 2022. Zachary's Restaurant was last inspected on Mar 11, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Restaurants in Cape Canaveral average 76, so Zachary's Restaurant is doing better than most peers. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Jan 15, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
53A-01-7
90
Jan 7, 2026
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up sanitizing sink. 50ppm **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above beer bottles in walk-in cooler. Raw beef and raw shrimp stored over cooked lobster in reach-in cooler. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna and raw salmon in commercial packaging bearing indicator label
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler slaw (56F - Cold Holding) stored above fill line of container. Pans of used product at batter station (83F - Cold Holding). Residues and raw shrimp in mix. Recommend keeping refrigerated or on time control **Repeat Violation**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. No trainer certification number or dates of completion/expiration on documents **Warning**
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tip and ice bin cover soiled behind bar. Operator cleaned **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate
22-20-5
Basic - 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. Fully thawed raw tuna and raw salmon in commercial packaging bearing indicator label. SEE STOP SALE **Repeat Violation**
06-09-1
Basic - Dead roaches on premises. 2 dead roaches under stairwell
35A-03-4
Basic - Food stored on floor. Soda bibs on the floor **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at hand wash sink for dish area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and surrounding surfaces have an accumulation of grease. Walk-in cooler shel have an accumulation of mold like substances
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On shelf under flat top
14-20-4
Basic - Single-service articles improperly stored. Multiple cases of single service items on the floor in upstairs dry storage **Repeat Violation**
25-05-4
25
Sep 24, 2025
Complaint Full
No violations found.
100
Jul 23, 2025
Complaint Full
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line cut tomatoes (50F - Cold Holding); slaw (59F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Shelf of paints and chemicals over dry storage rack
41-10-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw oysters, raw salmon and raw mahi stored above slaw and buns. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi, tuna and salmon in vacuum sealed packaging bearing indicator label for thawing requirements
01B-13-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line
27-16-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. **Warning**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted **Corrected On-Site**
02A-01-5
Basic - Single-service articles improperly stored. Open cases of single service products stored on the floor in kitchen
25-05-4
Basic - Clams/mussels/oysters removed from original container for long-term storage.
01C-06-5
Basic - 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. Fully thawed raw mahi, tuna and salmon in vacuum sealed packaging bearing indicator label for thawing requirements
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Food stored on floor. Cooking oil. Operator moved **Corrected On-Site**
08B-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Front entry and kitchen **Warning**
36-64-5
Basic - Plumbing system in disrepair. Hot water handle at hand wash ink on cook line does not work
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On bar top
21-12-4
19
Jun 5, 2025
Food-Licensing Inspection
No violations found.
100
Jun 4, 2025
Food-Licensing Inspection
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon, mahi and tuna
01D-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi, raw salmon, and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements.
01B-13-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No running water at mop sink. **Warning**
27-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line **Warning**
27-16-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Section of plans missing. Area with walk in cooler, walk in freezer, cold and dry storage not reflected on plans **Warning**
51-16-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance on the deflector plate
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - 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. Fully thawed raw mahi, raw salmon, and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
06-09-1
Basic - No Heimlich maneuver/choking sign posted. Not posted **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
32
Jul 9, 2024
Routine - Food
No violations found.
100
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jul 20, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line. cut tomatoes (53F - Cold Holding); sliced cheese (56F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's. Operator marked to identify each menu **Corrected On-Site**
02B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
74
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
50
Aug 17, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48 double panned. - From follow-up inspection 2022-08-17: Sliced tomatoes 46, feta 45 and cheddar 50. All double panned. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 48 degrees, double panned. - From follow-up inspection 2022-08-17: Sliced tomatoes 46, feta 45 and cheddar 50. All double panned. **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Right gasket of cookline rolltop. - From follow-up inspection 2022-08-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under dish machine. - From follow-up inspection 2022-08-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline gaskets. - From follow-up inspection 2022-08-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Restroom and back area. **Repeat Violation** - From follow-up inspection 2022-08-17: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Stairwell. - From follow-up inspection 2022-08-17: **Time Extended**
36-32-5
58
Frequently Asked Questions
When was Zachary's Restaurant last inspected?
The most recent health inspection at Zachary's Restaurant on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Zachary's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Zachary's Restaurant.
How does Zachary's Restaurant compare to other restaurants in Cape Canaveral?
Zachary's Restaurant most recently scored 100 out of 100, which is higher than the Cape Canaveral average of 76.
Has Zachary's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Zachary's Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Zachary's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Zachary's Restaurant inspected?
Based on the inspection history on file, Zachary's Restaurant is inspected around three times per year on average.
Nearby Restaurants