Sazio
131 E Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6019065
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...shredded mozzarella cheese 48°F, whipped cream 50°F in display cooler at front line .
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 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.
7 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...shredded mozzarella cheese 48°F, whipped cream 50°F in display cooler at front line . Food not prepped or portioned today , food being held more than 4 hours .
Stop Sale issued due to food not being in a wholesome, sound condition....
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...fried chicken cutting with bare hands .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...shredded mozzarella cheese 48°F, whipped cream 50°F in display cooler at front line .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food.
Fixed on the spotRepeat violation
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...fried chicken cutting with bare hands . Employee washed hands after discussion. Stop sale issue. Employee discarded chicken.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at warewashing machine.
Chlorine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink .
Employee putting cleaned.
Fixed on the spot
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name...multiple oil spray bottle .
Employee putting labeled .
Fixed on the spot
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.