Zaru
1110 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5815900
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 fixed by the Nov 6 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic-21
- Safety score79
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 visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Individually portioned raw yolks since 9:30 am per operator. (46°F - Cold Holding). Operator discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee removed gloves and didn't washed hands after handling raw chicken. Operator educated.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at ware washing machine.
No test strips for chlorine solution.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spoon in the hand washing sink near 3 compartment sink. Employee removed.
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 33, Garbage and refuse: Open dumpster lid.
Operator closed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Front counter under pasta making machine.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on cook line. VIC cooler. Employee removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Next to standing reach in cooler. Operator corrected.
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.