ZEN DELI
15880 SAN CARLOS BLVD #130 & 135 · FORT MYERS · Lee County · FL 33908
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 3
03G-23-5High Priority – Cook-chill or sous vide reduced oxygen packaged food intended for a 30-day shelf life not cooled from 41 degrees Fahrenheit to 34 degrees Fahrenheit within 48 hours of reaching 41 degrees Fahrenheit. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. **Warning**
03G-15-5High Priority – Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed operator using reduced oxygen packaging for cooked soups and cooked potato salad. **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up item from floor not washing hands and putting on new gloves before working with food. Educated employee. Employee washed hands and put on new gloves. **Corrected On-Site** **Warning**
Intermediate 6
03G-19-5Intermediate – Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. **Warning**
03G-09-5Intermediate – Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. **Warning**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. **Corrected On-Site** **Warning**
03G-46-1Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging for cooked soups and cooked potato salad. **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. **Warning**
03G-18-5Intermediate – Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed operator using reduced oxygen packaging for cooked soups, cooked potato salad, cold cut meats, and coleslaw. **Warning**
Basic 3
14-01-5Basic – Bowl or other container with no handle used to dispense tea. **Warning**
14-05-4Basic – Cardboard used to line food-contact shelves to store single-service container near toaster oven. **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Warning**
Inspector observations synchronized from DBPR on October 23, 2026 1:11 PM.
Violation category totals
7 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.