Zen Dumpling

423 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5813555

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 16 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
4 high priority (3 fixed by the Oct 16 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 10 basic (2 repeats)
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Oct152026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What 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.
  Over night Bottom cooler the one facing the dumpling table ; sliced beef (47f - Cold Holding); precooked chicken nuggets (51f - Cold Holding); cut lettuce (47f - Cold Holding
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Over night Bottom cooler the one facing the dumpling table ; sliced beef (47f - Cold Holding); precooked chicken nuggets (51f - Cold Holding); cut lettuce (47f - Cold Holding stop sale required. Make table top tofu and garlic in oil wasn't on the cooler was over the cooler tofu (59°F - Cold Holding); garlic in oil (66°F - Cold Holding) operator stated was out for less than 4 hours and moved it back to the freezer to cool down .
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw cracked eggs stored over cooked chicken at the walk-in cooler . Raw shell eggs stored over don don sauce at the walk-in cooler . Raw ground pork stored over cut clean onion at the walk-in cooler .
  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.
  Raw beef stored over raw pork dumplings at the walk-in freezer. Operator switched it .
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Employee hand sink the one next to the 3 compartment sink blocked with 2 big trash containers. Operator removed it .
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only 4 certificate out of 15 employees.
  Repeat violation
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil stored on floor at the kitchen. Operator moved it to the shelves
  Fixed on the spotRepeat violation
  Raw fruits/vegetables not washed prior to preparation.
  Observed employee cutting green onion before washed at prep area .
- Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
  Employee bottle of water and can of soda stored next to the customer food at the walk-in cooler .
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee washing dishes wearing a watch .
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go soup container used as scoop at the rice . Operator discarded it .
  Fixed on the spot
- Code 21, Wiping cloths and linens: Establishment using stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
  At the kitchen area .
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Side of the fryer and outside rice cooker.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No sign at the employee hand sink next to th3 3 compartment sink .
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Throughout kitchen.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Carbon dioxide helium tanks stored back area not secured. Operator secured it .
  Fixed on the spot
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Blocked with 2 big trash bins . Operator removed it .
  Fixed on the spotRepeat violation
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.