Zen Dumpling

2420 W Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3918662

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 complaint inspection
1 intermediate (fixed on the spot), 4 basic
-6
Violations at the Oct 1 complaint check
3 high priority (fixed on the spot), 1 intermediate, 1 basic
-13
Safety score81

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

Inspection history

3 inspections · 4 visits

Latest inspection

Oct12026

Complaint check

5 violations found

First visitOct 1, 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.
5 violations found:
- 3 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Unpackaged raw chicken on sheet pan stored over unpackaged raw beef on sheet pan on speed rack in walk in freezer. Operator placed chicken on bottom shelf of rack.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork belly stored over buckets of sauces in walk in cooler. Operator moved pork.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored over gelatin pearls and raw shell eggs in walk in cooler. Operator moved eggs and gelatin.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed operator rinsing towel in hand sink.
Basic1
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed green onion, bean sprouts and mushrooms stored over prepared raw onions in walk in cooler. Operator moved unwashed to lower shelf.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Aug42026A94Complaint inspection5 violations No follow-up needed

First visitAug 4, 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.
5 violations found:
- 1 Intermediate
- 4 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Operator replaced towels.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cooking oil. Operator placed on shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drink on work top cooler at wait station. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop bulk rice. Operator replaced with scoop.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal pans on shelf over 3-sink.
Official report, on the Florida DBPR website

Jul202026B83Routine inspection9 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 23, 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 visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored behind chopped onions in flip top cooler. Operator moved bed to front of unit.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Unpackaged poultry, beef and pork incorrectly arranged on sheet pans on rack in walk in freezer. Operator arranged properly.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 140°F. Operator set up 3 compartment sink for manual sanitizing.
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  4 employee drinks on shelving over prep tables. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Portion bowl used to scoop bulk peanut sauce, bulk flour and cornstarch. Operator removed bowls.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink mold-like substance in the interior of the ice machine/bin.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Door gaskets on flip top cooler at cookline. Operator cleaned.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Takeout bowls at cookline. Operator inverted.
  Fixed on the spot
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.