Anzo
970 N Congress Ave #130, Boynton Beach, FL 33426 · Permanent Food Service · License 6021574
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic-34
- Complaint after follow-up on Aug 4Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beef 47°F, lamb 46°F cold holding. Per operator not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Administrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer bucket, Chlorine sanitizer 10ppm
More time given
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Same.
More time given
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. produce cooler: chick peas (47°F - Cold Holding); pickled cabbage (46°F - Cold Holding); cut lettuce (47°F - Cold Holding); kale & quinoa (50°F - Cold Holding); chopped kale mix (49°F - Cold Holding); cheesecake (49°F - Cold Holding); feta (49°F - Cold Holding); coconut milk (51°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
produce cooler: chick peas (47°F - Cold Holding); pickled cabbage (46°F - Cold Holding); cut lettuce (47°F - Cold Holding); kale & quinoa (50°F - Cold Holding); chopped kale mix (49°F - Cold Holding); cheesecake (49°F - Cold Holding); feta (49°F - Cold Holding); coconut milk (51°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. open face cooler: cut romaine (65°F - Cold Holding); cut kale & cabbage (68°F - Cold Holding); toppings cooler: baba ghanoush (cooked eggplant) (48°F - Cold Holding); hummus (50°F - Cold Holding); cooked beets (49°F - Cold Holding); Anzo sauce (buttermilk & yogurt) (50°F - Cold Holding); harissa (cooked peppers & tomatoes) (49°F - 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
rice with lentils (125°F - 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.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At front counter and back prep hand sinks.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled by dish machine. Advised operator to label degreaser.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean food storage pans stored on rack that has an accumulation of rust.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.