ZUNZIBAR
80 INTRACOASTAL POINTE DR, JUPITER, FL 33477
License #6023309
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Mixed Health Record
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
ZUNZIBAR in JUPITER currently holds an InspectFL Health Score of 83 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 September 18, 2026. Across those visits, inspectors documented 7 total violations — 4 critical, 2 major, 1 minor.
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What stands out in this inspection history
The latest inspection on September 18, 2026 shows 7 observation rows: 4 critical, 2 major, and 1 minor.
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What do locals think?
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Would you eat here?
ZUNZIBAR has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler reduced oxygen packaged raw corvina, tuna, mahi mahi, fish not frozen see stop sale.
- [03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In walk in cooler Reduce oxygen packaged fish not bearing a label indicating that it is to be kept frozen until time of use, discussed with operator.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler over stocked sliced cheese (48F - Cold Holding) per operator product held in unit for approximately 30 minutes, discussed cold holding with operator who removed top portion of cheese to chill.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. Approximately 4 oysters tags not marked with date last served, discussed with operator.
- [50-09-4] Current Hotel and Restaurant license not displayed. Discussed with operator who printed and displayed license.
- [01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler reduced oxygen packaged raw corvina, tuna, mahi mahi, fish not frozen see stop sale.
- [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment conducts Reduced oxygen packaged raw steak kept in packaging for more than 48hours, see stop sale.
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