Zen Cafe
4135 Dr Martin Luther King Jr Blvd, Ste Blue 7, Fort Myers, FL 33916 · Permanent Food Service · License 4603979
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 23, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler; raw shell eggs stored over chopped scallions. Operator removed raw shell eggs to bottom shelf.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Ketchup container stored on floor near dry storage.
Code 10, In-use utensils properly stored: In-use spoon stored in standing water at 69°F at prep area, less than 135°F.
Operator discarded water.
Fixed on the spot
Ice scoop handle in contact with ice.
Operator removed the scoop.
Fixed on the spot
Code 25, Single-service items: Single-service plastic spoon container stored on floor near front counter.
Earlier inspections 1
A92Routine inspection5 violations No follow-up needed
- First visitJul 10, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken prepared and stored in reach in freezer the day before inspection without date marked.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Per operator cooked frozen chicken prepared and stored in reach in freezer the day before inspection without date marked on it. Operator put date marked on cooked frozen chicken.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce container stored on floor.
Code 25, Single-service items: Single-service forks improperly stored on floor.
Single-service forks not stored inverted or protected from contamination.
Operator stored inverted.
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.