ANZO
970 N CONGRESS AVE #130 · BOYNTON BEACH · Palm Beach County · FL 33426
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 4
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler: chick peas (47F – Cold Holding); pickled cabbage (46F – Cold Holding); cut lettuce (47F – Cold Holding); kale and quinoa (50F – Cold Holding); chopped kale mix (49F – Cold Holding); cheesecake (49F – Cold Holding); feta (49F – Cold Holding); coconut milk (51F – Cold Holding) – Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler: chick peas (47F – Cold Holding); pickled cabbage (46F – Cold Holding); cut lettuce (47F – Cold Holding); kale and quinoa (50F – Cold Holding); chopped kale mix (49F – Cold Holding); cheesecake (49F – Cold Holding); feta (49F – Cold Holding); coconut milk (51F – Cold Holding) – Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. open face cooler: cut romaine (65F – Cold Holding); cut kale and cabbage (68F – Cold Holding); toppings cooler: baba ghanoush (cooked eggplant) (48F – Cold Holding); hummus (50F – Cold Holding); cooked beets (49F – Cold Holding); Anzo sauce (buttermilk and yogurt) (50F – Cold Holding); harissa (cooked peppers and tomatoes) (49F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp products for remaining 3.5 hours. Time control procedure emailed to operator. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice with lentils (125F – Hot Holding) Observed in steam table across from toppings cooler. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat product to 165+F. **Warning**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm. **Corrected On-Site** **Warning**
Intermediate 4
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At front counter and back prep hand sinks. **Corrected On-Site** **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb made 8/1 no date mark at meat walk in cooler. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish machine. Advised operator to label degreaser. **Warning**
Basic 2
22-20-5Basic – Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 5:45 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.