The Residences at Zon Beachside
1898 S Patrick Dr, Indian Harbour Beach, FL 32937 · Permanent Food Service · License 1507232
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 high priority (3 fixed by the Sep 14 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 4 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Operator is dry aging beef for 30 days at 79°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front display case block cheese (45°F - Cold Holding) In display units of dining room aged beef (79°F - Cold Holding)
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In lowboy drawers raw salmon over cooked wings, raw beef over cooked chicken. In walk-in cooler raw beef over cooked noodles. Operator moved
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Soda dispenser nozzles not washed after soaking in soda water overnight
Intermediate3
Code 03, Food out of temperature: Establishment dry aging food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Operator is dry aging beef for 30 days at 79°F
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Apples for self service not wrapped. Moved to kitchen
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Table mounted can opener blade is soiled. Surface area surrounding dispenser of coffee machine in lobby is soiled
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil containers stored on floor in dry storage
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Oranges and apples in basket for self service not washed. Sticker still on
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Dry aging units in dining room do not lock
Code 25, Single-service items: Single-service articles improperly stored.
Pizza boxes stored on the floor
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.