Zen Pizza
201 Commonwealth Blvd Ste D, Port Orange, FL 32127 · Permanent Food Service · License 7406853
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (fixed by the Oct 14 follow-up), 1 intermediate, 3 basic-15
- Safety score85
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.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-sliced cheese, cooked beef, shredded mozzarella, meatballs
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
gyro meat (45°F - Cold Holding); precooked chicken (45°F - Cold Holding); raw chicken (45°F - Cold Holding) - inside cooler across from pizza oven on bottom shelf. Manager stated doors opened recently during lunch. -rechecked temperature s 1 hour later at 40-41°F -inside walk in cooler, precooked meatballs 51°F, mozzarella cheese 50°F, sliced cheeses 51°F, cooked beef 50°F placed into unit more than 4 hours prior, see stop sale. -next day followup inspection required to verify
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. -0ppm after cycling machine numerous times
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-precooked chicken, meatballs, gyro meat
Basic3
Code 10, In-use utensils properly stored: In-use pizza peel stored on soiled surface between uses.
Code 14, Food-contact surfaces designed and maintained: Interior of ice machine bin has components with rust that has pitted the surface.
-rusted fasteners inside the ice bin, bleeding from rust evident
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-top of pizza oven
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.
- 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.