How many inspections has Zen Garden in Panama City Beach had?

Zen Garden in Panama City Beach has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Zen Garden in Panama City Beach find?

Zen Garden in Panama City Beach was most recently inspected by FDACS on September 3, 2026 (Focused Inspection).

Has Zen Garden in Panama City Beach had any stop-sale or stop-use orders?

Yes, Zen Garden in Panama City Beach has 18 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

What are the most common violations at Zen Garden in Panama City Beach?

The most frequently cited FDACS violations at Zen Garden in Panama City Beach are: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-103.11(A)-(O): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(O) and (Q) Pf.

Zen Garden in Panama City Beach

Name: Zen Garden in Panama City Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 3, 2026

707 Richard Jackson Blvd, Panama City Beach, FL 32407

Walton County · Minor Outlet w/Significant Food Service AND/OR Packaged Ice · FDACS
Owner: Zen Garden Incorporated
FDACS Estab #: 331734

Overview

Zen Garden, a minor outlet with significant food service in Panama City Beach, has a record of serious compliance failures. An April 29, 2026 inspection identified 25 violations, including multiple priority and priority foundation issues. Temperature control failures were central: a reach-in cooler adjacent to the grill failed to maintain safe temperatures, with products ranging from 44 to 53 degrees Fahrenheit (veggie burger mix at 50°F, smoked salmon at 53°F, sausage at 51°F, and tofu products at 44.9 to 47°F); chicken breast hot-held in a steam unit reached only 120°F after 2.5 hours; and thawed salmon remained improperly sealed in reduced-oxygen packaging contrary to label instructions. The establishment issued 16 stop-sale orders for adulterated time/temperature control foods and violations involving thawing methods and labeling, with all affected products voluntarily destroyed and witnessed by the inspector.

Additional critical violations included the absence of a certified food protection manager, the person in charge's demonstrated inability to answer food safety questions correctly, no written procedures for vomit and diarrhea cleanup, no food thermometer or sanitizer test kit available, single-service lids stored on the floor, and utensils improperly stored in dry goods. On May 29, 2026, a follow-up inspection found the establishment had begun correcting violations but remained out of compliance in two areas: it still lacked written vomit and diarrhea response procedures, and it did not have a certified food protection manager, though the owner and two employees registered for a certification class in July.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

4FDACS Insp.

27Violations

18Stop-Sale Orders

Last inspected FDACS: September 3, 2026

Zen Garden in Panama City Beach: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 3 inspections

Sep 3, 2026 — Focused Inspection· Focused Inspection

Inspector: TINA HAASE

Comments: Concerns listed in request 5166593 were discussed with person in charge.

No violations or enforcement actions recorded for this inspection.

May 29, 2026 — Met Sanitation Inspection Requirements· 2 violations· Met Requirements

Inspector: TINA HAASE

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have a written procedure for the clean up of vomit and diarrheal events. Manager states he has bought all material but has not written his procedure yet.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager. Owner stated that two employees and himself are registered for a class in July.

Apr 29, 2026 — Re-Inspection Required· 25 violations· 18 stop-sale orders· Re-Inspection Required

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

The person in charge has failed to meet the three options for demonstrating knowledge due to a clear understanding of the food code and its public health principles. o

2-103.11(A)-(O) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(O) and (Q) PfPf

The person in charge has a pattern of non-compliance due to multiple priority violations. o

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Juice area: Employee washing parts of the juice machine in hand wash sink with no sanitizer. COS: Employee took juice parts to three compartment sink to wash, rinse and sanitize equipment. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Kitchen: Chicken breast cooked 2.5 hours previously hot held in steam unit had internal temperature of 120 degrees F. COS: Product voluntarily discarded by person in charge. See stop sale and release order. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was not able to correctly respond to foodborne illness related questions. o

2-103.11(P) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) PfPf

Person in charge could not provide employee reporting responsibilities in a verifiable manner.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen: Various items stored overnight in reach in cooler next to grill had internal temperature above 41F. (Veggie burger mix 50 degrees F, tofu 44.9 degrees F, turkey burger mix 47 degrees F, tofu cubed 47 degrees F, smoked salmon 53 degrees F, sausage 51 degrees F, tempah 47 degrees F) COS: Person in charge voluntarily discarded all items. See stop use order and release. Kitchen: Various food items moved from reach in cooler and stocked in bus tub with ice 3.5 hours previously had internal temperatures less than 41 degrees F. (Potato salad 44 degrees F, mixed cheese 45.8 degrees F, mozzarella cheese 48 degrees F, quinoa 43 degrees F, hummus 43 degrees F, salsa 44 degrees F) COS: All items put in cooler for .5 hours to cool down properly but did not make the cooling parameters. Person in charge voluntarily discarded all items. See stop sale order and release. x

Establishment does not have a written procedure for the clean up of vomit or diarrhea events.

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Juice area: Meyers cleaner spray bottle was not marked with item in bottle. COS: Person in charge took label off spray bottle and labeled bleach during inspection.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco products, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Juice area: Employee touched glasses on his face and then began engaging in food service before washing hands. COS: Employee washed hands. x

75 Hemp or Hemp Extract intended for Human Consumption is distributed or sold in packaging that does not include the batch number. s. 581.217(7)(a)2.b., F.S. and 5K-4.034(6)(a), F.A.C..

Hemp extract product does not list batch number on label. COS: Person in charge voluntarily discarded items. See stop sale order and release. x

75 Hemp and Hemp Extract intended for Human Consumption does not declare the number of milligrams of each cannabinoid per serving and the serving size on the label. 5K-4.034(6)(c), F.A.C.

Hemp extract product does not list the cannabinoid per serving on label. COS: Person in charge voluntarily discarded item. See stop sale order and release. x

75 Hemp or Hemp Extract intended for Human Consumption is distributed or sold in packaging that does not include the expiration date. s. 581.217(7)(a)2.d., F.S. and 5K-4.034(6)(a), F.A.C..

Hemp extract product does not list the expiration date of product on label. COS: Person in charge voluntarily discarded items. See stop sale order and release. x

75 The scannable barcode or quick response code as required in Section 581.217(7) (a)2., F.S., does not link directly to a webpage where the required certificate of analysis may be found in three or fewer steps. 5K-4.034(6)(k), F.A.C.

Hemp extract product does not have a scannable barcode on label. COS: Person in charge voluntarily discarded item. See stop sale order and release. x

75 The label of a product containing Hemp or Hemp Extract intended for Human Consumption in packaged form does not specify conspicuously the name and place of business of the processor, packer, or distributor. 5K-4.034(6)(i), F.A.C.

Hemp extract product does not list the name and place of business for the processor, packer or distributor. COS: Person in charge voluntarily discarded items. See stop sale order and release. x Print Date: 4/30/2026 Page 1 of 5 77 x Citation Description: Hemp or Hemp Extract intended for Human Consumption held beyond the expiration date required in 581.217(7)(a)2., F.S. further distributed or offered for sale. 5K-4.034(4)(h), F.A.C. Observation: Hemp Extract product was held beyond the expiration date. COS: Person in charge voluntarily discarded item. See stop sale order and release.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Establishment: Hand wash signs not posted at hand wash sink in kitchen and juice area. Hand wash signs provided to establishment.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Juice area: Employee washed parts of the juicer in the hand wash sink. COS: Employee discontinued washing juicer parts in the hand wash sink.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager.

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Kitchen: Thawed Salmon in reduced oxygen packaging with instructions to be removed from package prior to thawing was still in sealed reduced oxygen packaging. COS: Person in charge voluntarily discarded item.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Establishment could not provide a thermometer for measuring food temperatures. COS: Person in charge had a thermometer available by end of inspection.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: Multiple bowls without handles stored in seasonings and dry ingredients.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Kitchen: Case of lids for togo containers stored on floor.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen: Reach in cooler not maintaining time/temperature controlled for safety food at 41 degrees of below. Multiple products observed with an internal temperature range of 44 - 53 degrees. Ambient temperature inside of unit approximately 45-48 degrees F. COS: Person in charge adjusted unit and reach in cooler is holding ambient temperature at 40 degrees F.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Kitchen: Establishment did not have a test kit to measure the concentration of sanitizing solution. COS: Person in charge provided test strips before end of inspection.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Employee glasses stored on plates on counter.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages: