Zen Japanese Steakhouse & Sushi Bar
Last inspected: Nov 25, 2025
70
Score
Going back to 2024, Zen Japanese Steakhouse & Sushi Bar has six inspections in the public record. The latest inspection on file is from Nov 25, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “insects, rodents, and animals not present” is the issue that surfaces most often, recorded five times.
Restaurants in Warner Robins average 93, so Zen Japanese Steakhouse & Sushi Bar trails the local norm. Nothing in the record is alarming, but there's room to improve.
6
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 25, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw beef stored above sauces and ready to eat salad dressings inside the walk in cooler. Also observed raw fish and raw shrimp stored above sauces and condiments inside the reach in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: ready to eat foods. Employee relocated the food items to appropriate location.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the chlorine sanitizer of the dish washing machine dispenseing 25 parts per million (ppm) of chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution shall be between 50-100 ppm. Have the unit serviced, use three compartment sink to wash, rinse and sanitize utensils.
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed reduced oxygen packaged (ROP) fish products in the sushi bar area completeley thawed still sealed in its packaging.Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration. Employee removed fish from packaging.
511-6-1.04(6)(c)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed the top lid and side doors open on the dumpster with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Close lid on dumpster.
511-6-1.06(5)(n)
70
Jul 10, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed an open water bottle in the dry food storage area and the food prep location. Also observed an employee's cup (not single-service/use) in the food prep area. Employees are allowed to only drink from single-use cups with secure lids and straws while in the kitchen area. Corrected on Site (COS): Employees discarded drinks, and the employee's cup was moved to the employees' storage area.
511-6-1.03(5)(k)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed a broken lid on the dumpster, which causes the dumpster to remain open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if located outside the food service establishment. Request to replace the dumpster if the lid cannot be replaced or repaired.
511-6-1.06(5)(n)
18 - insects, rodents, and animals not present
Inspector notes: Observed an air gap at the bottom of the back door near the dishwashing machine. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along doors. Have the door threshold repaired.
511-6-1.07(2)(m)
86
Feb 17, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed food debris inside the salad prep station's hand sink and the bar's hand sink. A handwashing sink may not be used for any other purposes other than handwashing. Clean the hand sinks and use the hand sinks for only handashing.
511-6-1.06(2)(o)
18 - insects, rodents, and animals not present
Inspector notes: Observed an air gap at the bottom of the back door near the dishwashing machine. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along doors. Have door threshold repaired.
511-6-1.07(2)(m)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed the rear door in the dry storage area propped open, not completely closed. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by tightly closed doors (when not in use). Advised the Person in Charge (PIC) to keep the door closed when not in use. Corrected on Site (COS): PIC closed the door.
511-6-1.07(2)(m)
82
Oct 8, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed numerous bulk containers of cooked rice and container of cooked noodles with sauce inside the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will date mark the food containers today.
511-6-1.04(6)(g)
18 - insects, rodents, and animals not present
Inspector notes: Observed an air gap at the bottom of the back door near the dish washing machine. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along doors. Have door threshold repaired.
511-6-1.07(2)(m)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed the rear door in the dry storage area propped open. Advised to PIC by doing so will allow pest and rodents into the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. PIC closed the door.
511-6-1.07(2)(m)
82
May 30, 2024
Routine
2 minor violations. 2 corrected on site.
View 2 violations
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed reduced oxygen fish (salmon and amberjack fish) that bears a label indicating that it is to be kept frozen and removed from the packaging before thawing under refrigeration thawed in the packaging in the reach-in cooler. This fish must be removed from the packaging before it is thawed or immediately after thawing under running water to keep specific bacteria from growing. Advised the person in charge (PIC) to cut a hole in the packaging when moving to thaw in the reach-in cooler. PIC cut the tops of the bags.
511-6-1.04(6)(c)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee filleting salmon with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee took off their watch.
511-6-1.03(5)(g)
90
Jan 30, 2024
Routine
2 major violations. 5 minor violations.
View 7 violations
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed the new lunch menu lacking a reminder of the consumer advisory for raw and undercooked meat and seafood. The consumer advisory statement is there, but there is no star, asterisk, etc. to let consumers know which items can be served raw or undercooked. Advised the person in charge that stickers or something similar may be used to correct the menus.
511-6-1-.04(7)(e)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Dishmachine chlorine sanitizer is not at proper minimum strength. Based on the data plate for the dish machine, the chlorine sanitizing solution must be 50ppm. There is no sanitizer dispensing. Contact the maintenance company to have machine repaired or replaced. Do not use the dish machine until it is able to sanitize food contact surfaces as required.
511-6-1.05(6)(n)
11C - approved thawing methods used
Inspector notes: Observed reduced oxygen fish (salmon and amberjack fish) that bears a label indicating that it is to be kept frozen and removed from the packaging before thawing under refrigeration thawed in the packaging in the walk-in cooler. This fish must be removed from the packaging before it is thawed or immediately after thawing under running water to keep specific bacteria from growing. Advised the person in charge to cut a hole in the packaging when moving to thaw in the walk-in cooler.
511-6-1.04(6)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed a heavy debris buildup on the shelving of the walk-in cooler. These shelves must be cleaned often enough to prevent heavy buildup.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy grease and food debris buildup at the flat-top grill and stove on the cook line. These areas should be cleaned daily to prevent food debris and grease buildup. Clean today.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup of food debris on the shelving near the three-compartment sink. These areas should be cleaned up frequently enough to prevent buildup. Clean today.
511-6-1.05(7)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed several live roaches in the dish machine area. The facility must work to control pests by cleaning frequently, inspecting deliveries, and working with a licensed pest control operator when pests are found. Contact the pest control operator immediately.
511-6-1.07(5)(k)
64
Frequently Asked Questions
When was Zen Japanese Steakhouse & Sushi Bar last inspected?
The most recent health inspection at Zen Japanese Steakhouse & Sushi Bar on file is from Nov 25, 2025. The public record contains six inspections in total.
What is the most common violation at Zen Japanese Steakhouse & Sushi Bar?
Across the inspection record, “insects, rodents, and animals not present” has been cited five times, more than any other issue at Zen Japanese Steakhouse & Sushi Bar.
How does Zen Japanese Steakhouse & Sushi Bar compare to other restaurants in Warner Robins?
Zen Japanese Steakhouse & Sushi Bar most recently scored 70 out of 100, which is lower than the Warner Robins average of 93.
Has Zen Japanese Steakhouse & Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Zen Japanese Steakhouse & Sushi Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Zen Japanese Steakhouse & Sushi 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 Japanese Steakhouse & Sushi Bar inspected?
Based on the inspection history on file, Zen Japanese Steakhouse & Sushi Bar is inspected around three times per year on average.
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