Zom Hee Restaurant
Last inspected: Nov 12, 2025
52
Score
Public records show nine inspections at Zom Hee Restaurant stretching back to 2023. The most recent report on file is from Nov 12, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near 16 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
Compared to other Seminole restaurants (averaging 71), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
0
Critical latest
1
Major latest
11
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar, staff removed for cleaning **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda lines in drink ice well behind bar soiled **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Screen in door torn/in poor repair. Rear kitchen door
35B-09-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Stored food not covered. Ice cream in chest freezer not covered
08B-12-5
52
Aug 7, 2025
Routine - Food
1 major violation. 21 minor violations.
View 22 violations
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Some plastic food storage bins cracked on storage shelves next to dish machine
14-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda lines soiled going though ice bin behind bar
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over dry storage **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over coolers on cook line
12B-07-4
Basic - Equipment in poor repair. Torn cooler gaskets on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind bar **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cooking oil bins on floor next to cook line **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in kitchen, removed for cleaning **Corrected On-Site**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Wait station
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line, removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and rice bins
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 89F water, manager removed **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens and broiler soiled **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on fryers **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Hot pepper sauce stored in vegetable oil bin in walk in cooler
25-32-4
Basic - Stored food not covered. Multiple items in walk in cooler uncovered
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus over cooked green beans in walk in cooler
08B-17-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
32
Jan 16, 2025
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in top portion of deli cooler on cook line
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over raw pork in walk-in freezer
08A-17-6
High Priority - Dented/rusted cans present. See stop sale. 3 5lb cans of soy sauce not segregated on dry storage shelves, removed
01B-01-4
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 at dish machine observed placing dirty dishes in dish machine and then proceeded to stack clean dishes with bare hands and without washing hands in between. Discussed proper hand washing practices with operator.
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer
14-31-5
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. Some staff certificates expired Oct 2024, operator ordered new training books **Corrective Action Taken**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area
36-37-5
Basic - Damaged/spoiled/recalled food not properly segregated. 3 5lb cans of soy sauce not segregated on dry storage shelves, removed
08B-20-4
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Food stored on floor. Multiple boxes and plastic bins of food on floor in walk-in cooler and freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of broiler soiled on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Coolers on cook line
29-49-6
23
Jul 18, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
26
Feb 15, 2024
Routine - Food
1 critical violation. 3 major violations. 14 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No staff present with valid CFM at beginning of inspection, operator arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing name and/or date of birth
53B-10-4
Basic - Floor tiles missing and/or in disrepair. Kitchen
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Coolers on cook line **Repeat Violation**
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over bar and dry storage **Repeat Violation**
36-37-5
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 88F water, removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Chest cooler behind bar
29-49-6
Basic - Stored food not covered. Multiple items in walk-in cooler **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produced over prepped onions and carrots in walk-in cooler, staff began rearranging items **Corrective Action Taken**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
32
Sep 27, 2023
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Supplement bottle on bar next to liquor bottles, removed **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (52F - Cold Holding), ice bags added, retemp 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Multiple portioned meats in freezer not dated
02C-06-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in glass cooler opened 9/25, date added **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in dry storage closet and above bar/wait station
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over reach in coolers on cook line, removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn cooler gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Ice scoop handle in contact with ice. Ice machine, removed **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Stored food not covered. Ice cream in chest freezer, covered **Corrected On-Site**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
30
Jul 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor.pan of cut vegetables stored on the floor of walk in cooler. Operator moved pan 6" off the floor **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-10: Cooked vegetables on floor of walk-in cooler, placed on shelf **Time Extended** **Corrected On-Site**
08B-38-4
95
Jun 30, 2023
Routine - Food
8 critical violations. 4 major violations. 2 minor violations.
View 14 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched apron, did not wash hands before working with food on line. **Warning**
12A-28-4
High Priority - Container of medicine improperly stored. Burn spray stored next to food on upper shelf. Operator moved burn spray **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee washed hands with no soap. Operator washed hands in 3 compartment sink without soap **Warning**
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food container did not sanitize. Manager corrected employee **Corrected On-Site** **Warning**
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Garbage bag used to store produce **Repeat Violation** **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs stored on bucket of sauce in walk in cooler. Operator moved eggs from bucket of sauce **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding); Beef (61F - Cold Holding); Poultry (61F - Cold Holding); cooked pork (51F - Cold Holding); Pork (52F - Cold Holding) Operator stated that hat the food came up to the cook line at 11am which would be less than 4 hours. Operator moved food from lower part of unit to another refrigerator and iced the foods on the top. This was in a make table **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach cleaner stored next to onions. Operator moved bleach cleaner **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Paper towels no soap set up at 3 compartment sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. 1 hand wash sink for kitchen blocked by cleaning supplies, utensils in sink. **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, dumplings **Repeat Violation** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on guard of the interior of the ice machine, Mold like substance on the bottom of glass front refrigerator **Repeat Violation** **Warning**
22-20-5
Basic - Food stored on floor.pan of cut vegetables stored on the floor of walk in cooler. Operator moved pan 6" off the floor **Corrected On-Site** **Warning**
08B-38-4
18
Feb 6, 2023
Routine - Food
9 critical violations. 4 major violations. 15 minor violations.
View 28 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. Chlorine 10ppm, chlorine bucket showed expired, replaced with new chlorine bucket, corrected 100ppm **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse tongs between foods and not wash rinse and sanitize.
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies near rear entrance door in kitchen
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed chicken in non food grade container.
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler.
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp with raw turkey in same bin in walk-in freezer, operator moved shrimp **Corrected On-Site**
08A-17-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shell egg with intact shell eggs in walk-in cooler
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48F - Cold Holding); pork ribs (62F); fried chicken (60F - Cold Holding); cooked broccoli (57F - Cold Holding); cooked noodles (56F - Cold Holding) Second temps Raw shrimp 47 degrees Fahrenheit, ribs 43 degrees Fahrenheit, cooked broccoli 43 degrees Fahrenheit, cooked noodles 43 degrees Fahrenheit, fried chicken 43 degrees Fahrenheit, **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Pump foam soap stored over food and steam table on cook line
41-10-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cooks line, can opener soiled, salamander soiled, prep table near cook line.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs, egg rolls
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items over steam table on cook line
40-06-5
Basic - Equipment in poor repair. Torn gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Under prep and cook line, hood soiled, wall near dish machine, wall near cook line, ceiling tiles,
36-73-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Multiple food containers in walk-in cooler soiled
22-09-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line, walk-in cooler, beer coolers at bar. Accumulation of grease on sides of equipment on cook line
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork ribs thawing in standing water
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Bok Choy over rte cut veggies,
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
8
Frequently Asked Questions
When was Zom Hee Restaurant last inspected?
The most recent health inspection at Zom Hee Restaurant on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Zom Hee Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Zom Hee Restaurant.
How does Zom Hee Restaurant compare to other restaurants in Seminole?
Zom Hee Restaurant most recently scored 52 out of 100, which is lower than the Seminole average of 71.
Has Zom Hee Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Zom Hee Restaurant have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Zom Hee Restaurant 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 Zom Hee Restaurant inspected?
Based on the inspection history on file, Zom Hee Restaurant is inspected around three times per year on average.
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