Zen/ David's Club / Lobby Bar
1500 Masters Blvd, Champions Gate, FL 33896 · Permanent Food Service · License 5910870
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed by the Oct 14 follow-up), 1 intermediate, 4 basic-10
- Safety score90
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 visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-12 flying insects at prep table in kitchen across from, dipper well -3 flying insects at bar -10 flying insects under prep table next to walk in cooler
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. -HACCP applications in review
Basic4
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-glasses at bar
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
-multiple at bar
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-server station
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.