Zen Bistro
Last inspected: Nov 7, 2025
61
Score
Across the available record, Zen Bistro has 10 inspections on file, the first dated 2022. The latest inspection on file is from Nov 7, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Zen Bistro's latest score of 61 falls below the Daytona Beach average of 71. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 7, 2025
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
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
61
May 8, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen **Warning** - From follow-up inspection 2025-05-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines **Warning** - From follow-up inspection 2025-05-08: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers **Warning** - From follow-up inspection 2025-05-08: **Time Extended**
23-03-4
86
May 6, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 65f,chicken 66f per manager rinse at 11:30 chicken is from same batch as other chicken . Chicken 46f to 51f. Per manager chicken sous vide cooked over night and was properly cooled in an ice bath . Chicken bags where place in tubs in walk-in cooler around 8 am . More than 4 hours see stop sale Sprouts 48f,sprouts 48f,Rice 49f-51f,Half and 51f ,Green curry 48f,tofu 51f see stop sale -refrigeration tech on site **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen **Warning**
36-34-5
Basic - Ice buildup in walk-in freezer. -ice on fan **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by ice machines **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers **Warning**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -chicken **Warning**
03G-53-1
50
Dec 2, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Mar 13, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : 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. Bar 0 ppm cl **Warning** - From follow-up inspection 2024-03-13: Currently not using . Has turned machine off at breaker. Using Dishmachine in kitchen. Has had tech out to look at Dishmachine. 25 ppm **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: On order **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. 1 current employee certificate expired 2019 **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: Per manager ordered books **Time Extended**
53B-14-5
70
Mar 6, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Sous vide chicken 155F coming out of water bath. Operator returned to warmer and turned up from 71C to 73.7C **Warning**
03C-44-5
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. Bar 0 ppm cl **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out on cookline: Rice 59F, Cook returned to cooler sprouts 57f, cook added ice. Peas 58F Out and returned to cooler curry 53-58F Peanut sauce with coconut milk 58F. Egg wash 65F. Cabbage 49F Large open can of coconut milk 67F Advised to use time as a public health control **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used prep sink Manager discussed with employees **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
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. 2 new employees no food handler training **Repeat Violation** **Warning**
11-26-1
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. 1 current employee certificate expired 2019 **Repeat Violation** **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Cell phone on wire shelving **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee washing and placing utensils in sanitizer without rinsing. Manager discussed with employee **Warning**
16-16-4
Basic - Food stored under dripping condensation. Walk in cooler condensation drain dripping onto food below it **Warning**
08B-52-4
Basic - Old labels stuck to food containers after cleaning. Walk in cooler chicken container **Corrected On-Site** **Warning**
16-46-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Chicken **Warning**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Beef left at room temperature **Corrected On-Site** **Warning**
06-01-5
30
Nov 20, 2023
Routine - Food
4 critical violations. 6 major violations. 14 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F in top of reach-in cooler, operator discarded -cooked beef 48F in top if reach-in cooler less than 4 hours, operator relocated to walk-in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottle of oven cleaner stored on shelf above prep sink, operator relocated **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in dry storage area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs stored above TCS sauce in walk-in cooler, operator relocated **Corrected On-Site**
08A-05-6
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black, mold-like substance -inside of microwaves soiled -white cutting boards on tops of reach-in coolers stained
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. -new hires
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken per operator prepared on Saturday, 11/18/2023
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -bowl in rice container, operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over dishwashing area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on shelf above prep table, operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging on soda bags-in-boxes -cell phone on prep table, operator removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -floor underneath ice machine -floor underneath dish drying rack -floor underneath equipment in outdoor bar
36-73-4
Basic - Hole in or other damage to wall. -holes in wall next to ice machine
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar utensils stored in soda water 60F, operator discarded soda water -spoon for rice stored in small crock pot, water only 113F, operator turned crock pot up to high setting **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -exterior of ice machine -exterior of rice and sugar containers -exterior of microwaves soiled **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. -raw rice uncovered in dry storage area
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks at service line in kitchen, operator inverted **Corrected On-Site**
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls below sink in dishwashing area have an accumulation of black/pink, mold-like substance
36-27-5
15
May 16, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sign door by shed **Warning** - From follow-up inspection 2023-05-16: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2023-05-16: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-05-16: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice and sugar containers **Warning** - From follow-up inspection 2023-05-16: Improved **Time Extended**
23-03-4
70
May 15, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touch arm with gloved hands continued prep bag **Warning**
12A-25-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -preparing fresh roll -employee placing food on plates with barehands Manager had employee wash hands and put gloves on **Corrective Action Taken** **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice ,Sprouts ,noodles 45f to 50 f less than 4 hours -tofu ,noodles 56f to 60 f advised to use time as a public health control **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sign door by shed **Warning**
29-34-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing. -glass scrubber in sink at bar **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
08B-49-4
Basic - Ice pick handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice and sugar containers **Warning**
23-03-4
Basic - Single-service articles improperly stored. -box of cups on floor **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
30
Sep 20, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Frequently Asked Questions
When was Zen Bistro last inspected?
The most recent health inspection at Zen Bistro on file is from Nov 7, 2025. The public record contains 10 inspections in total.
What is the most common violation at Zen Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Zen Bistro.
How does Zen Bistro compare to other restaurants in Daytona Beach?
Zen Bistro most recently scored 61 out of 100, which is lower than the Daytona Beach average of 71.
Has Zen Bistro's inspection record improved over time?
Yes. Recent inspections at Zen Bistro have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zen Bistro 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 Zen Bistro inspected?
Based on the inspection history on file, Zen Bistro is inspected around three times per year on average.
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