Zen Dumpling

9802 Baymeadows Rd Unit 8, Jacksonville, FL 32256 · Permanent Food Service · License 2612146

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 9 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

12 violations found

First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Garlic in oil 80°. (Overnight temperatures)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Garlic in oil 80°. (Overnight temperatures) Butter at 80°. Counters. Placed about 3 hrs ago. Moved by manager.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Two larger soap containers in rear Hand Wash Sink. Moved by manager.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxed food on floor in walk in freezer.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scoop handle touching ice in ice bin. Moved by manager.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  In use knives stored between prep equipment. Moved by manager.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  2 wet wipes on counter in : kitchen
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Soiled interior of coolers. Kitchen
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 25, Single-service items: Single-service articles improperly stored.
  Boxed single service items on floor.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Missing ceiling tiles above walk in freezer.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Unsecured CO2 tank/s at kitchen.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.