ZEN DUMPLING

Name: ZEN DUMPLING
Address: 9802 BAYMEADOWS RD UNIT 8, JACKSONVILLE, FL, 32256, US
Rating: 40.5

9802 BAYMEADOWS RD UNIT 8, JACKSONVILLE, FL 32256

License #2612146

🥡 Chinese ℹ️

40.5 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ZEN DUMPLING in JACKSONVILLE currently holds an InspectFL Health Score of 40.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 68 total violations — 14 critical, 18 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 21, 2025

The latest inspection on September 24, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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ZEN DUMPLING has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 80°. (Overnight temperatures)
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[25-05-4] Single-service articles improperly stored. Boxed single service items on floor.
[31A-11-4] Handwash sink used for purposes other than handwashing. Two larger soap containers in rear Hand Wash Sink. Moved by manager.
[36-36-4] Ceiling tile missing. Missing ceiling tiles above walk in freezer.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of coolers. Kitchen
[08B-38-4] Food stored on floor. Boxed food on floor in walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80°. (Overnight temperatures) Butter at 80°. Counters. Placed about 3 hrs ago. Moved by manager.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin. Moved by manager.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. To go pints and quarts used as scoops in bulk dry goods. Person in charge began removing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee items on shelving above/ with food to be served to the customer in kitchen. Person in charge began removing.
[36-73-4] Floor soiled/has accumulation of debris. Floors at cook line with debris and standing water accumulated. Grate at prep table in kitchen on floor with debris accumulation. Wall at right side of dishmachine with black substance buildup.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make table and prep tables in kitchen. Person in charge removed.
[25-32-4] Reuse of single-service or single-use articles. Observed egg shell carton liners in use in kitchen and in walk in cooler. Also, reused cardboard box used in direct contact with cooked chicken to absorb oil. Person in charge removed.
[14-06-4] Wood food-contact surface not properly sealed. Paint on wood shelving at dish pit has been rubbed off, causing wood to deteriorate. Also, wood used at knife block sharpener deteriorating. Wood used to line food shelving in back kitchen unsealed.
[41-07-4] Container of medicine improperly stored. Observed container of medicine stored on shelf above prep table. Also observed WD40 stored on shelf with chili peppers. Person in charge moved to appropriate location.
[08A-17-6] 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. In walk in freezer and reach in cooler raw chicken on sheet trays no longer commercially packaged stored over raw ground pork and raw beef no longer commercially packaged. Also raw ground pork stored over sauces in walk in cooler. Person in charge began rearranging.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one shell egg broken in box in walk in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup cooling in kitchen at 99, 107F. 1 hour later, soup is 85, 95F. Person in charge moved to walk in freezer to rapidly chill.
[53A-03-7] 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/ Only CFM on duty with manager certification that expired 12.2025. No CFM on site with more than 4 food handling employees present. Manager arrived by end of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Items stored in back hand wash sink by back door, buckets stored on hand wash sink on far right cook line. Person in charge removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from back hand wash sink. Person in charge provided.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink on far right side of cook line. Person in charge states needs to order new handle as it is stripped.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bulk dry goods and sauces with to go bowls with no handles used as scoops. Person in charge began removing.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple employee drinks on prep areas with no lid. Also, observed employee eating at prep line. Person in charge removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in water at cook line at 84F. Also, observed knife stored between equipment in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup at cook line.
[08B-12-5] Stored food not covered. Observed soup in buckets in walk in cooler with no lids. Also, observed other prepped vegetables uncovered.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed one employee cutting lemons, another cutting scallions with bare hands. Person in charge spoke to employees.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork on speed rack stored over prepped cucumbers. Also, raw pork stored over soup in walk in cooler. Also, raw chicken stored over raw beef no longer commercially packaged on speed rack in walk in freezer. Person in charge began rearranging.
[41-10-4] Toxic substance/chemical improperly stored. Observed WD-40 cans stored on bag in box soda in kitchen. Person in charge moved to appropriate location.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with staining at cutting board storage.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed back hand wash sink by back door with multiple items stored in sink. Person in charge removed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of any training due to not on site.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of cooktop with grease buildup. Soda plates at server area with debris buildup.
[35B-03-4] Outer openings not protected with self-closing doors. Self closers missing from back door.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on floor of hallway closest to restroom. Also, single service items on cook line not inverted. Person in charge inverted.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in back right side of walk in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling of ice machine with debris buildup.
[14-01-5] Bowl or other container with no handle used to dispense food. To go containers with no handles used as scoop in dry goods. Person in charge began removing.
[08B-38-4] Food stored on floor. Observed onions stored on floor in walk in cooler. Buckets of sauce stored on floor of kitchen. Person in charge began raising. Also, observed multiple items uncovered in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over washed and prepped produce, other ready to eat items. In reach in freezer, walk in freezer observed raw chicken no longer commercially packaged stored over no longer commercially packaged beef and pork. Person in charge began rearranging.
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottles stored on cases of alcohol in back hallway. Person in charge moved to appropriate location.
[31A-09-4] Handwash sink not accessible for employee use at all times. Items stored in hand wash sink by back door. Person in charge removed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee training for any employee working at establishment for 60+ days.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof employees are made aware of reporting duties.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back door at restroom hallway blocked by ladder and linen storage. Person in charge made accessible.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior side of door of ice machine with debris buildup. Person in charge began cleaning. Also, can opener with debris buildup.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen. Also, employees drinks stored above and along side prep areas, food in kitchen. Person in charge began removing.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not stored separately and away from foods to be served to customers in walk in freezer, walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Floors with heavy grease buildup at wok station. Also, floors in drain in kitchen with food debris buildup.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between cooler and prep table in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup.
[35B-03-4] Outer openings not protected with self-closing doors. Self closer missing from exterior door in bathroom hallway.
[14-06-4] Wood food-contact surface not properly sealed. Stored shelving in back of kitchen unsealed wood.
[41-07-4] Container of medicine improperly stored. Observed employee medicine stored on shelf above and with food products. Person in charge moved to appropriate location.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored over unwashed onions. In walk in cooler raw chicken stored over ready to eat sauces. In walk in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup base removed from refrigerator less than 4 hours ago in kitchen at 53F. Recommend holding items on time. Provided time paperwork.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in kitchen at 83F. One hour later the temperature of the item was 79F. Person in charge moved to walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine. Utilizes chlorine.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof employees informed of reporting requirements. Provided DBPR form to operator, some employees read and signed during inspection.