Zen Creative Catering
Last inspected: Mar 11, 2026
45
Score
Going back to 2022, Zen Creative Catering has 12 inspections in the public record. The latest inspection on file is from Mar 11, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited five times.
Restaurants in Gainesville average 75, so Zen Creative Catering trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Sep 18, 2025
Routine - Food
No violations found.
100
Sep 10, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Feb 12, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding) items in walk in cooler overnight, thermometer inside cooler says 58-60F. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (58F - Cold Holding); cheese (58F - Cold Holding); Alfredo sauce (57F - Cold Holding); marinara (57F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw chicken over vegetables in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line, operator placed soap at sink. **Corrected On-Site**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Operator vacuum seals raw meat but has no haccp. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine, employee cleaned during inspection. **Corrected On-Site**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back kitchen over cooling rack the paint/finish is peeling off.
36-32-5
Basic - Dead roaches on premises. Observed approximately 10 dead roaches on floor under fryers. **Repeat Violation**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line, reach in cooler is only used for dry storage seasonings. Fan guard in the walk in cooler. The side ice machine vent is soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of meat thawing on table top at room temperature, employee placed in sink with cold water running on item. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Container in dry storage pantry, employee labeled as sugar. **Corrected On-Site**
02D-01-5
33
Aug 28, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Food with mold-like growth. Container of sauce with mold growing on top. See stop sale.
01B-07-4
High Priority - Toxic substance/chemical improperly stored. 2 cans of WD40 on shelf above prep table.
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over/in same container as tomatoes in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel wrapped around raw fish, operator reached out to sales rep to verify if paper towel is food grade.
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on clean dish rack. Interior microwave. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And soap at Handwash sink behind bar. **Repeat Violation**
31B-02-4
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. 3 employees working at time of inspection. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Establishment vacuum seals beef and pork belly. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Old labels stuck to food containers after cleaning. Metal containers on clean dish rack in back kitchen with orange labels still attached.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On electrical outlet by Handwash sink next to dish area.
36-27-5
Basic - Unnecessary items/unused equipment on the premises. Fryers and reach in coolers in front area not in use, operator stated it is for a new restaurant he is opening up.
33-31-5
Basic - Dead roaches on premises. 1 by can opener attached to table, 5 under shelves in clean dish closet.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 bags on top of cutting board on clean dish shelf in kitchen.
40-06-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves across from Handwash sink behind bar.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior and gaskets on cooler used for dry storage. Food racks in walk in cooler. **Repeat Violation**
23-03-4
26
Mar 22, 2024
Routine - Food
No violations found.
100
Mar 4, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut green vegetables and onions in walk in cooler. Raw chicken, beef, and fish over uncut onions in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 can of queso on dry storage shelf.
01B-01-4
High Priority - Roach activity present as evidenced by live roaches found. -Approximately 7 crawling on floor around wheel of storage rack in dry storage room. -1 live on dish rack under Three compartment sink. -1 live on door gasket of dry storage reach in cooler on cooks line. -Also multiple egg sacks on floor to the right of dish machine and in glassware storage room. **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens on cooks line. Multiple cutting boards on storage shelf. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By warewashing area. No soap on cooks line. **Repeat Violation**
31B-02-4
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. **Repeat Violation** **Admin Complaint**
53B-01-5
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. **Repeat Violation** **Admin Complaint**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Vacuum sealing cooked foods and placing in freezer to extend shelf life. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Food stored on floor. Bag of rice in dry storage room. Potatoes and container of sauce in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food shelves in walk in cooler. Interior dry storage on cooks line.
23-03-4
35
Jan 10, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. 3 employees working in kitchen. **Warning** - From follow-up inspection 2024-01-10: No change. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Vacuum packaging raw meats for preservation. **Warning** - From follow-up inspection 2024-01-10: No change. **Time Extended**
03G-50-1
82
Nov 6, 2023
Routine - Food
2 critical violations. 7 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef trimmings on shelf above ready to eat sauce containers in reach in cooler outside of walk in cooler. Operator discarded beef. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol, wd40, hand sanitizer on shelf above prep table with clean blenders and cooking equipment. Operator moved items. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained, operator stated items were stacked before air drying causing stain. Interior ovens on cooks line. Interior microwave.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver serving trays over Handwash sink behind bar. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap, or hand sign at sink behind bar. **Repeat Violation**
31B-02-4
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. 3 employees working in kitchen. **Warning**
53B-01-5
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.
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Vacuum packaging raw meats for preservation. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler made a few days prior.
02C-02-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf behind bar.
14-47-4
Basic - Light shield damaged/in disrepair. 1 in warewashing area and 1 above prep area.
38-01-4
Basic - Food stored on floor. Jug of oil in front of walk in cooler. Soy sauce containers outside of bathroom. Instant potatoes and bagged rice in dry storage room. **Repeat Violation**
08B-38-4
Basic - Dead roaches on premises. 1 under dish machine, 2 in clean plates/utensil storage room, and 3 in container holding chemicals on floor near door to kitchen/dining room.
35A-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the walkway between prep area and reach in freezers.
36-32-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Three compartment sink and Handwash sink. Air vent soiled near prep area.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies Reach in freezer gaskets soiled. Interior reach in cooler on cooks line used for dry storage.
23-03-4
26
May 12, 2023
Routine - Food
No violations found.
100
Oct 31, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 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. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over celery in reach-in cooler located in front of walk-in cooler. Manager placed fish on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of ice machine door. Can opener on prep table next to dish machine. Cutting boards stored next to dish machine.
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Owner manager certification expired on 5/22/2022. **Warning**
53A-07-6
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. Establishment has no proof of employee training. **Warning**
53B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table across from fryers.
22-08-4
Basic - Food stored on floor. Fish stock stored on floor in walk-in cooler. Manager placed item on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Hand washing sink in dry storage area.
23-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout the kitchen.
36-01-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice machine in front of walk-in cooler.
14-71-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in dry storage room.
51-11-4
41
Frequently Asked Questions
When was Zen Creative Catering last inspected?
The most recent health inspection at Zen Creative Catering on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Zen Creative Catering?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Zen Creative Catering.
How does Zen Creative Catering compare to other restaurants in Gainesville?
Zen Creative Catering most recently scored 45 out of 100, which is lower than the Gainesville average of 75.
Has Zen Creative Catering's inspection record improved over time?
Yes. Recent inspections at Zen Creative Catering have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Zen Creative Catering 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 Zen Creative Catering inspected?
Based on the inspection history on file, Zen Creative Catering is inspected around four times per year on average.
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