Ganzo

14811 Lyons Rd Ste 106, Delray Beach, FL 33446 · Permanent Food Service · License 6020895

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 10, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F...fish eggs 57°F, Wahoo 47°F in top of flip top cooler at sushi station .High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 1 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul102026

Routine inspection

10 violations found

First visitJul 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 6 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...cooked sesame chicken 55°F tightly stored with covered in reach in cooler . Per manager food was cooked yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...fish eggs 57°F, Wahoo 47°F in top of flip top cooler at sushi station .
  Food being held less than 4 hours . Employee removed to acceptable cooler .
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...cooked sesame chicken 55°F tightly stored with covered in reach in cooler .
  Per manager food was cooked yesterday. Stop sale issue . Employee discarded food.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure...employee touched Seared fish to check temperature. Employee washed hands , putting gloves after discussion.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands....employee prepping raw chicken with gloves and then handle cleaned plate , bowl without changed gloves washing hands.
  Employee washed hands after discussion. Rewashed utensils .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in multiple fish eggs containers , green sprouts at sushi station.
  Manager removed
  Fixed on the spot
Intermediate3
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink...employee washed hands in three compartment sink at dishwashing area.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times....blocked by tall cutting board , strainer and other tools at dishwashing area.
  Handwash sink used for purposes other than handwashing...stored scrubs , sponge in handwashing at sushi station .
  Employee removed .
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: container with no handle used to dispense food in ginger dressing in reach in cooler .
  Employee removed container
  Fixed on the spot
Official report, on the Florida DBPR website

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.