Sazio Express

1136 E Atlantic Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6019069

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 1 routine inspection
4 high priority (3 fixed on the spot, 2 repeats), 3 intermediate (fixed on the spot, 1 repeat), 1 basic
-27
Complaint after follow-up on Jul 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

1 inspection · 2 visits

Jul12026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitJul 13, 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.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.....blue cheese 53°F in flip top pizza reach in cooler at pizza station ... feta cheese 51°F in flip top reach in cooler by the POS at front line .
  Spring mix 54°F in flip top reach in cooler by tho POS at front line . Food not prepped or portioned today , food being held less than 4 hours . Employee removed food to bottom acceptable cooler .
Official report, on the Florida DBPR website
First visitJul 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 3 Intermediate
- 1 Basic
What 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.....blue cheese 53°F in flip top pizza reach in cooler at pizza station ... feta cheese 51°F in flip top reach in cooler by the POS at front line . Food not prepped or portioned today , food being held more than 4 hours .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.....blue cheese 53°F in flip top pizza reach in cooler at pizza station ... feta cheese 51°F in flip top reach in cooler by the POS 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
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....
  Pizza's at display case , back up shelf at pizza station , pizza being held less than four hours. Employee time marked .
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken with cooked meatballs in reach in cooler contacting each other .
  Manager properly stored
  Fixed on the spot
Intermediate3
- 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...marinara sauce was made 5 days ago without date marked.
  Manager date marked .
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
  Employee removed to clean
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....stored scoop in handwashing sink at pizza station.
  Manager removed.
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Food storage container cracked or broken...blue cheese container.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.