ZOE’S BEACHSIDE GRILL

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in US reach in cooler in kitchen. Warning - From follow-up inspection 2026-03-06: Observed same at callback inspection. Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing on cook line. Warning - From follow-up inspection 2026-03-06: Observed same at callback inspection. Time Extended

Basic - - From initial inspection : Basic - Light shield missing in kitchen above 3 compartment sink. Warning - From follow-up inspection 2026-03-06: Observed same at callback inspection. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw marinated chicken dated 10/22/25 ( 9 days), stored in 2 door reach in cooler. Manager discarded. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw marinated chicken dated 10/22/25 ( 9 days), stored in 2 door reach in cooler. Manager discarded. See Stop Sale.

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded cabbage stored in reach in cooler, not date marked. Per operator, cannot determine when food was prepped. Manager discarded. See Stop Sale.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink at coffee station next to bar and handwashing sink in kitchen. Manager provided soap at both locations. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded cabbage stored in reach in cooler, not date marked. Per operator, cannot determine when food was prepped. Manager discarded. See Stop Sale.

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. Tuna in reduced oxygen packaging thawing without removing packaging in reach in cooler, overnight at 40 F. Manager removed packaging. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1). Employee backpack stored over food wrapping deli paper on dry storage shelf in kitchen. Manager removed from shelf. 2), Employee backpack stored , leaning on waffle machine on prep table. Manager removed from table. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024 Operator renewed license during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen by three compartment sink, handwashing sink blocked with bus tub

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone stored on cutting board.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar in restaurant, self serve straws on bar not individually wrapped. Operator moved straws behind bar Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Bu three compartment sink, ceiling tiles missing.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment

Basic - Standing water in bottom of reach-in-cooler. At bar, standing water in reach in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, tuna 41°F not taken out of reduced oxygen package before thawed.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Seared ahi tuna hidden ingredients on menu.

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. In reach in cooler, tuna 41°F not taken out of reduced oxygen package before thawed. Repeat Violation Admin Complaint

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 chlorine 0PPM Operator primed machine, chlorine 100 ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler, mahi mahi 42°F thawed on vacuum package.

Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, hand wash sink blocked by rice cooker. Operator moved rice cooker Corrected On-Site

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. In reach in cooler, mahi mahi 42°F thawed on vacuum package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, op drink container in cutting board. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by dish machine- Raw shrimp over bread - operator moved to lower shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink. At large bar handwash sink- operator provided. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice- emailed to operator. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice bowl, at storage area- operator removed. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. At second floor dry storage- cups stored on floor- operator moved off floor. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Container of flour on floor in second floor dry storage area- operator moved off floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At small bar area- operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline double boiler, tomato sauce (128F - Hot Holding); white sauce (128F - Hot Holding). Items being reheated to 165°F to hot hold

Basic - Bowl or other container with no handle used to dispense food. At bin of flour. Item removed Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Sushi bar area with display cooler, storage shelf, rice warmer and equipment storage added inside dining room next to main bar. Public restroom in dining room has had all plumbing fixtures removed and is being used as a liquor storeroom. Warning - From follow-up inspection 2021-12-22: Sushi bar area has been expanded since warning inspection was issued. Sushi bar area with two reach in coolers, table top cooler, reach in freezer, prep tables, cutting boards, storage shelves and rice warmers observed added to dining room area separate from kitchen area with no plan review remodel plans submitted. Contacted plan review on 12/22/21. No plans have been submitted. Admin Complaint

Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Public restroom in dining room has had all plumbing fixtures removed and is being used as a liquor storeroom. Public bathroom in dining room is on original plans. Repeat Violation Warning - From follow-up inspection 2021-12-22: Observed public restroom on plans in dining rooms with all bathroom fixtures removed. Restroom is being used as storeroom. Admin Complaint

Basic - - From initial inspection : Basic - Toilet and plumbing fixtures have been removed from restroom in dining room. Repeat Violation Warning - From follow-up inspection 2021-12-22: Toilet and plumbing fixtures have been removed from restroom in dining room. Restroom is being used as storeroom. Admin Complaint