Zeera Indian Cuisine
Last inspected: Apr 9, 2026
55
Score
Inspectors have visited Zeera Indian Cuisine nine times, with records going back to 2022. The most recent report on file is from Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded three times.
That's lower than the typical North Palm Beach restaurant, which scores around 78. The inspection history reads as standard for a restaurant of this size.
9
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping surfaces with soiled towel and continuing working with foods before washing hands; manager educated; employee washed hand; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked calamari- not commercially packaged ; stored properly **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (52F - Cold Holding);on the shelf at cook line; lamb (38-54F - Cold Holding)in cooler #1 at cook line; foods not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved in ice; **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion sauce cooked on Tuesday; operator dated; **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chickpeas thawing at room temperature at prep area; moved to walk-in cooler; **Corrected On-Site**
06-01-5
55
Jan 13, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pans before handling clean pans without washing hands or changing gloves. Advised operator of proper handwashing procedures. Employee washed hands.
12A-13-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), advised operator to add sanitizer. Operator did, (Quaternary 200 ppm) **Corrected On-Site**
22-43-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone store on cook line above food prep area. Advised operator of proper storage. Operator moved cell phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Pot of tomato cream sauce stored on the floor by walk in cooler. Advised operator of proper storage operator moved pot. **Corrected On-Site** **Repeat Violation**
08B-38-4
67
Mar 18, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No hot running water at three-compartment sink at the bar; operator turned water on **Corrected On-Site**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sinks at the bar and cook line; HWS at cook line - unable to turn hot water on as the handle is missing; operable handwashing sink near by;
27-16-4
Basic - Food stored on floor- buckets of sauces in walk-in cooler; Stored properly **Corrected On-Site**
08B-38-4
78
Dec 4, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Jun 25, 2024
Routine - Food
No violations found.
100
Apr 25, 2024
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
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. Emailed one **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. samosa 126 f at 11:39 as per chef cooling 20 minutes. Second temperature 103 f at 12:38 at this rate of cooling it will not reach 135 to 70 f within 2 hours. Chef moved samosas to walk in cooler to cool quickly. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding prepared onsite two days ago not date marked. Explained and chef date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle by three compartment sink not labeled . **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Round plastic container in flour container. **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In use half full glass of water without lid on prep table shelf. Chef removed the glass and dumped the water. **Corrected On-Site** **Warning**
12B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. On prep table. Chef removed the cloth towel **Corrected On-Site** **Warning**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Box of Goat meat thawing at room temperature in the tub. Still frozen solid. Explained and chef moved the box to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
50
Jan 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. samosa (cooked potatoes) (69F) not portioned or prepared today sitting out at room temperature under 4 hours - operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted to go containers at servers station. **Corrected On-Site**
25-06-4
82
Mar 21, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw lamb stored over unwashed cabbage. Operator moved lamb. **Corrected On-Site**
08A-04-5
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. At dish machine; chlorine 0ppm. Dispensing bucket empty. Triple sink set up to quaternary 200ppm, operator agrees to manually sanitize dishes until chlorine sanitizer available. **Corrective Action Taken**
22-41-4
Intermediate - No soap provided at handwash sink. At dish machine/prep area hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. At bar; hand washed sink blocked by stored boxes and Carbon dioxide tank. At dish machine/prep area; hand wash sink blocked by storage of multiple items in sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by side door; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; in-use spoons stored in standing water 106°F. Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor. At prep area across from dish machine; box of potatoes stored on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
45
Oct 25, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
74
Frequently Asked Questions
When was Zeera Indian Cuisine last inspected?
The most recent health inspection at Zeera Indian Cuisine on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Zeera Indian Cuisine?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Zeera Indian Cuisine.
How does Zeera Indian Cuisine compare to other restaurants in North Palm Beach?
Zeera Indian Cuisine most recently scored 55 out of 100, which is lower than the North Palm Beach average of 78.
Has Zeera Indian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Zeera Indian Cuisine have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Zeera Indian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Zeera Indian Cuisine inspected?
Based on the inspection history on file, Zeera Indian Cuisine is inspected around three times per year on average.
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