DirtyFLRestaurant Inspection Data

ANZO

North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10702641

  • 12B-07-4:Basic - Employee coffee cup on a food preparation table next to steam table. Employee removed.
  • 40-06-5:Basic - Employee personal cell stored in a food preparation area next to steam table. Employee removed. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef in walk in cooler cooked 2 days ago has no date mark.

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8750029

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar and salt container. Operator removed scoops. Corrected On-Site
  • 02D-01-5:Basic - Working containers of sugar and salt removed from original container not identified by common name in back prep area. Operator labeled. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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 cutting onions not for immediate cooking without gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Falafel paste 50F for less than 1 hour on ice at front counter. Bowel not touching the ice. Operator added ice. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red lentil soup (120F-124F - Hot Holding) at front counter . Operator stated he reheated and placed soup in steam table approximately 1 hour ago. Soup was reheated to 174F for further hot holding. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tzatziki 12:00 (50F - Cooling); tzatziki 12:40 (48F-49F - Cooling) in walk in cooler #2. Tzatziki was prepared yesterday and was removed from temperature approximately 2.5 hours ago when walk in cooler was cleaned. Tzatziki container is plastic wrapped and tightly closed with a lid. At this rate tzatziki will not reach 41F within 4 hours. Operator uncovered container. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8600536

  • N/A:No Violations Were Observed

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8503927

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent outside second walk in cooler Warning
  • 08B-38-4:Basic - Food stored on floor. Onions on floor walk in cooler Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House made cookies at front register Baklava at front register Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in front make table Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. falafel (54F - Cold Holding); lamb (53F - Cold Holding); beef (54F - Cold Holding); curry sauce (54F - Cold Holding); cooked red peppers (54F - Cold Holding); hummus (53F - Cold Holding); gyro (54F - Cold Holding); raw shell eggs (54F - Cold Holding); cooked tomato sauce (54F - Cold Holding) in second walk in cooler. Food not prepped or portioned today. Operator states unit broke less than four hours ago. Food moved to next walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at rack storing unclean equipment Warning

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8503549

  • N/A:No Violations Were Observed

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8364953

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter make station employees wearing watches and bracelets while preparing wraps and food bowls.p - operator instructed employees to remove jewelry. Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing chopped greens - operator provided hair restraint. Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated 09/08. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front counter make table - garlic aioli (63F - Cold Holding); roasted peppers (53F - Cold Holding); stuffed grape leaves (68F - Cold Holding); boiled eggs (49F - Cold Holding); tomatoes cucumbers (45F - Cold Holding, not portioned or prepared today and held overnight and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - garlic aioli (63F - Cold Holding); roasted peppers (53F - Cold Holding); stuffed grape leaves (68F - Cold Holding); boiled eggs (49F - Cold Holding); tomatoes cucumbers (45F - not portioned or prepared today and held overnight and more than 4 hours - see stop sale. salad display case - cut kale and cabbage (83F - Cold Holding); chopped kale and quinoa (71F - Cold Holding) not portioned or prepared today removed from walk in cooler 2 hours prior - operator moved to walk in cooler. Operator stated display is not working - reviewed Time Control procedures and emailed copy to operator. Fry station counter - falafel mix (57F - Cold Holding) not portioned or prepared today held in a shallow ice bath under 2 hours - operator moved to walk in cooler. Reviewed Time Control Procedures with operator. sauce bar - Anzo (58F - Cold Holding); skhug (fresh oil) (68F - Cold Holding); tomato sauce (59F - Cold Holding) not portioned or prepared today held under 4 hours in an ice bath - operator moved to walk in cooler. Reviewed time control procedures with operator. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Operator moved garbage can from in front prep hand sink. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket sitting inside prep area hand sink - operator removed. Corrected On-Site Warning