ZAKY ZAK’S AUTHENTIC SHAWARMA Inspection – March 6, 2025

High Priority 2

#4High Priority41-07-4

High Priority – Container of medicine improperly stored. Medicine stored on slicer in back kitchen area. Owner properly stored medicine.

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

Intermediate 4

#6Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board and green cutting boards nave stains in back kitchen area.

#8Intermediate16-06-4

Intermediate – No cleaning agent provided in wash compartment of sink. Employee washing dishes with no soap or water inside 3 compartment sink.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef inside double freezer in back kitchen area has no date markings.

Basic 3

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside walk in cooler. Owner discarded drink. **Corrected On-Site**

Corrected On-Site

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients.

Florida Food Watch