Zen Kitchen & Bar
Last inspected: Apr 23, 2026
70
Score
Inspectors have visited Zen Kitchen & Bar nine times, with records going back to 2023. The most recent report on file is from Apr 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to seven violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
The city-wide average sits at 78, which Zen Kitchen & Bar's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler, expo line - sliced tomatoes (50F - Cold Holding); diced tofu (47F - Cold Holding), in cooler for 1 hour, operator discarded. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired since 2/1/2026. Open and operating serving food to customers. Operator paid license, Home Screen date changed to 2/1/2027. **Corrected On-Site**
50-17-3
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 2 buckets in kitchen and at sushi bar, 0 ppm, corrected to 200 ppm **Corrected On-Site**
21-08-4
70
Dec 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 3 oz packages of ahi tuna completely thawed
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in bar - cream (44F - Cold Holding), operator discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Operator filled pan with water at hand wash sink on cook line, disc use of hand wash sink with staff and manager on duty **Repeat Violation**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line **Repeat Violation**
21-04-4
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. 8 3 oz packages of ahi tuna completely thawed. Discussed proper thawing with manager on duty. See stop sale **Repeat Violation**
06-09-1
61
May 16, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in original packaging
01B-13-4
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. Cook put beard guard on then touched clean plates without changing gloves or washing hands, discussed proper hand washing with manager, manager discussed with employee
12A-25-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025 **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand sink in sushi bar, items removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill container, discussed proper use of hand sink with employee **Corrective Action Taken**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in sushi bar area next to toaster oven, employee drink removed **Corrected On-Site**
12B-07-4
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.3 pieces and 15lbs of tuna in original packaging thawed that states remove from packaging before thawing
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
24-05-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on reach in cooler, wet wiping cloth put in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Red Bull in cooler in prep area, drink removed from cooler **Corrected On-Site**
12B-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. All employees put beard guards on **Corrected On-Site**
13-04-4
37
Dec 17, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
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. Employee picked up shredded carrots with bare hands to top plate **Repeat Violation**
09-01-4
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. Chlorine 0ppm corrected to 50 ppm **Corrected On-Site**
22-41-4
Basic - Food stored on floor. Oil on floor of cook line. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Oil
02D-01-5
67
May 28, 2024
Routine - Food
No violations found.
100
Mar 28, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu states white tuna, escolar is served raw - From follow-up inspection 2024-03-28: discussed with manager, they will discontinue serving escolar until menu is corrected. **Time Extended**
52-01-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellowtail, white tuna, not notated as served undercooked - From follow-up inspection 2024-03-28: **Time Extended**
02B-01-5
82
Mar 26, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
32
Aug 18, 2023
Food-Licensing Inspection
No violations found.
100
Aug 10, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
78
Frequently Asked Questions
When was Zen Kitchen & Bar last inspected?
The most recent health inspection at Zen Kitchen & Bar on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Zen Kitchen & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Zen Kitchen & Bar.
How does Zen Kitchen & Bar compare to other restaurants in New Port Richey?
Zen Kitchen & Bar most recently scored 70 out of 100, which is lower than the New Port Richey average of 78.
Has Zen Kitchen & Bar's inspection record improved over time?
No. Recent inspections at Zen Kitchen & Bar have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zen Kitchen & Bar 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 Kitchen & Bar inspected?
Based on the inspection history on file, Zen Kitchen & Bar is inspected around three times per year on average.
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