DirtyFLRestaurant Inspection Data

SAZIO

Health inspection records show SAZIO in DELRAY BEACH has 6 inspections with a food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

131 East Atlantic Avenue
Florida, 33444
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10903166

  • 24-14-4:Basic - Clean utensils Knife stored between equipment at kitchen . Employee removed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 44F-45F in dip container with covered at bottom shelf in reach in cooler . Per operator food was cooked yesterday. Stop sale issue , employee discarded food. **Corrective Action Taken**
  • 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....shredded cheese top of of pizza to serve with bare hands . Operator discarded cheese . **Corrective Action Taken**
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours..... In-use utensil pizza slicer used with moist food stored in room temperature at pizza station being held less than 4 hours . Operator time marked. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw steak above pasta in reach in drawer at kitchen, employee properly stored. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48F in dip container with covered at bottom shelf in reach in cooler . Per operator food was prepped yesterday. .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 44F-45F in dip container with covered at bottom shelf in reach in cooler . Per operator food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Fresh mozzarella cheese 60F, bruschetta 47F in flip top reach in cooler at kitchen, food not prepped or portion today food being held less than 4 hours . Operator time marked . **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48F in dip container with covered at bottom shelf in reach in cooler . Per operator food was prepped yesterday. Stop sale issue , employee discarded food.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by big plastic container . Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided. Corrected On-Site

Inspection Date: 4/11/2025

Inspection #: Visit ID: 8885580

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8885366

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 55F, fresh mozzarella 56F, cooked diced chicken 51F in pizza reach in cooler at front line , per manager food not prepped or portion today , food being held more than 4 hours.stop sale issue . Manager discarded Food...... fresh mozzarella 48F, cut tomatoes 44F, ricotta cheese 49F , bruschetta 49F, grilled onion 48F in flip top reach in cooler across from burner at kitchen at front line , butter 78F at cook line . Per manager food not prepped or portion today , food being held less than 4 hours, manager time marked . **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-12: Mozzarella cheese 46, pizza sauce 50F, shredded cheese 49F at flip top cooler at pizza station and bruschetta 50, roasted peppers 48F , ricotta cheese 49F, fresh mozzarella 46F in flip top salad reach in cooler at front line . Food not prepped or portion today , food being held less than 4 hours . Manager time marked . Admin Complaint

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8736361

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Employee properly stored. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....olive oil spray bottle. Repeat Violation Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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 degrees Fahrenheit....ham 55F, fresh mozzarella 56F, cooked diced chicken 51F in pizza reach in cooler at front line , per manager food not prepped or portion today , food being held more than 4 hours. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 55F, fresh mozzarella 56F, cooked diced chicken 51F in pizza reach in cooler at front line , per manager food not prepped or portion today , food being held more than 4 hours.stop sale issue . Manager discarded Food...... fresh mozzarella 48F, cut tomatoes 44F, ricotta cheese 49F , bruschetta 49F, grilled onion 48F in flip top reach in cooler across from burner at kitchen at front line , butter 78F at cook line . Per manager food not prepped or portion today , food being held less than 4 hours, manager time marked . **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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 at display shelf being held less than 4 hours . Manager time marked . Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/...Hector Zuluaga issue date 5/9/19. Eric A West issue date 5/9/19 National Registry Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by recycle bin at kitchen. Manager removed. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8560486

  • 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean...sanitizer solution at triple sink .
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....oil spray bottle . Manager removed bottle. **Corrective Action Taken**
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stock 49F-50F in bottom shelf in storage reach in cooler . Per Cook food was cooked yesterday morning . Stop sale issue . Advise discarded food. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....Cook rinse tong in handwashing sink under water and reused without sanitized . Repeat Violation Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle at kitchen. Manager removed container. **Corrective Action Taken**
  • 01B-02-5:High Priority - 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 degrees Fahrenheit.....meatballs 47F, lasagna 45F, pasta fagiolli 44F in storage reach in cooler , per Cook food not prepped or portion today . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stock 49F-50F in bottom shelf in storage reach in cooler . Per Cook food was cooked yesterday morning .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....meatballs 47F, lasagna 45F, pasta fagiolli 44F in storage reach in cooler , per Cook food not prepped or portion today . Stop sale issue . Advised manager to discarded food. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...rinse tong in handwashing sink while using. Manager educated employee. Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
  • 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....lasagna, chicken stock, ground beef , rice in storage reach in cooler , food being held over 24 hours . Advised to date marked.

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8357348

  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook rinsed kitchen utensils under water and reused without sanitizing. Cook washed and sanitized correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 41°-49°F, mozzarella 42°F-54°F, placed in cooler less than 2 hours ago and stacked to high, in flip top cooler at cook line. Cook put ice on sausage and deviled mozzarella in smaller batches. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided. Corrected On-Site