Zarza Restaurants
6980 Cypress Gardens Blvd, Winter Haven, FL 33884 · Permanent Food Service · License 6307624
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection4 intermediate (2 fixed on the spot), 1 basic-11
- Administrative complaint on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
Yellow rice White rice Inside the walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. The operator went and bought the correct sanitizer for food contact surfaces.
Fixed on the spotAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Blending cups in the hand washing sink located on the front counter. The cup was removed and taken to the dishwasher to be washed, rinsed and sanitized.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Richard Avelino 6-10-2021 ServSafe
Basic1
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Hood system over the fryers.
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.