ZOE'S SWEET KITCHEN

Name: ZOE'S SWEET KITCHEN
Address: 1101 EL JOBEAN RD, PORT CHARLOTTE, FL, 33948-1050, US
Rating: 73.1

1101 EL JOBEAN RD, PORT CHARLOTTE, FL 33948-1050

License #1801974

🍦 Dessert/Ice Cream ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.1 Grade C / 100

Mixed Health Record

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Quick take

ZOE'S SWEET KITCHEN in PORT CHARLOTTE currently holds an InspectFL Health Score of 73.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 15 total violations — 3 critical, 3 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing bracelets. The employee removed the jewelry.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
[36-34-5] Ceiling vents soiled with accumulation of dust above the cook line.
[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.
[08B-38-4] Food stored on floor. Observed raw shell eggs stored in the floor in the walk in cooler. The operator properly stored the raw eggs.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for brown sugar not stored above the food. The operator properly stored the scoop handle.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee wearing gloves handle raw egg french toast mix then clean dishware without changing gloves and washing hands. The employee was educated on proper glove procedures.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was emailed a new time as public health control form.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a monkey dish of tuna salad (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler in the kitchen. The operator stated the tuna was portioned and held for approximately 1.5 hours. The operator stored the tuna salad in the lower portion of the reach in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The operator stated the foods are out for breakfast and discarded at the end of breakfast service not exceeding 4 hours. The operator to add the time to the time as public health control form.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the public restrooms. The operator provided handwashing signs for the restrooms.
[25-05-4] Single-service articles improperly stored. Observed plastic portion cups and to go boxes stored on the floor in dry storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed emplocell phones stored on preparation tables at the server station and the kitchen. The operator properly stored the cell phones.

Community reaction

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Community pulse