ZOE'S HAITIAN RESTAURANT

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Inspection history

1. May 13, 2026

   ✓

2. Apr 28, 2026

   ✕
   7 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

3. Dec 9, 2025

   ✓

4. Nov 21, 2025

   ✕
   2 violations

   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

5. Oct 28, 2025

   ✕
   6 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.