ZEN JAPANESE GRILL AND SUSHI BIS

Name: ZEN JAPANESE GRILL AND SUSHI BIS
Address: 11394 US HWY 98 W STE A, MIRAMAR BEACH, FL, 32550, US
Rating: 67.6

11394 US HWY 98 W STE A, MIRAMAR BEACH, FL 32550

License #7602298

🍱 Japanese/Sushi ℹ️

67.6 Grade F / 100

Failing Health Score

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Latest inspection

August 8, 2025 · 0 findings · 0 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

ZEN JAPANESE GRILL AND SUSHI BIS in MIRAMAR BEACH currently holds an InspectFL Health Score of 67.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on August 8, 2025. Across those visits, inspectors documented 61 total violations — 5 critical, 14 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 8, 2025

The most recent inspection was clean, with no violations documented on August 8, 2025.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

ZEN JAPANESE GRILL AND SUSHI BIS 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.

Passed — No Violations

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing in ware washing area under leak from ceiling and near hood vent and grill on cook line.
[33-14-4] Dumpster overflowing garbage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee cooking their personal food in kitchen while open and operating.
[36-22-4] Floor area(s) covered with standing water under ceiling leak in ware washing area.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags of trash stored in front of dumpster.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[28-24-4] Grease recycling container overflowing onto ground.
[28-01-4] No cleaning access to grease trap. Blocked with bagged trash.
[08B-12-5] Stored food not covered. Cheese wontons stored in upright freezer not covered.
[29-03-4] Water draining onto floor surface from ceiling in ware washing area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean And in use at sushi bar.
[28-27-5] Grease interceptor/trap overflowing down exterior wall onto ground.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.6-1-25.
[31A-10-4] Equipment drain line draining into handwash sink at sushi bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. 2 of the 3 hand wash sinks at sushi bar are being used to hold sanitizer buckets. Pot with water stored in sink in kitchen by make bar.
[31B-03-4] No soap provided at 1 of the handwash sinks at sushi bar.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in rice with no handle.
[21-05-5] Cloth used as a food-contact surface under sugar and tea urns in wait station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table at sushi bar.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in upright glass cooler next to consumer food.
[10-08-5] Ice scoop handle in contact with ice in wait station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in sushi bar reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Eel 28F thawing on prep table at sushi bar with no running water,
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored in mop bucket with no water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on food contact surface in wait station.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on cutting board at sushi bar and on lip of flat top in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salmon stored in walk in cooler freezer prepped and wrapped not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Asparagus stored in a non food grade bag in walk in cooler.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in ware washing area and in sushi bar at middle sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- egg wash 68F, cooked noodles 66F ( 10:30-2:30 ). Sushi rice (10:30-2:30). Provided written procedure form to establishment.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl with no handle stored in rice .
[21-05-5] Cloth used as a food-contact surface under sushi toppings at sushi bar and under sugar in wait station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on microwave shelf.
[14-11-5] Equipment in poor repair. Glass door at sushi bar is missing and another is cracked.
[35B-01-4] Exterior garage pull down door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Mushrooms and shrimp stored in walk in cooler, bagged chicken stored in walk in freezer stored on floors.
[10-20-4] In-use tongs stored on equipment door handle between uses. 3 sets of tongs hanging from oven handle on cook line.
[08B-12-5] Stored food not covered. Cooked pork and mixed vegetables stored in walk in cooler not covered.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 soiled wet cloths stored on cutting boards at sushi bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Calamari and lobster stored in upright freezer is portioned and not labeled. Salmon portioned and bags of chicken stored in walk in freezer not labeled.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 12 employees working, no certified manager on site.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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.
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- breaded fries shrimp 86F, breaded fried soft shell crab 83F, coconut shrimp 111F (11:00-3:00). Provided establishment with written procedures form to hold food on time .