ANZO
970 N CONGRESS AVE #130, Boynton Beach FL 33426 · 561-877-8310
Last inspected Aug 4, 2026 · 11 visits since September 2023
OCT 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023054318 | Sep 19, 2023 | Oct 30, 2023 | $400 |
| 2--2023018119 | Mar 9, 2023 | May 4, 2023 | $200 |
| 2--2018010405 | Jan 29, 2018 | Mar 7, 2018 | $160 |
Inspection history
11 visits, newest first
Aug 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler: chick peas (47F - Cold Holding); pickled cabbage (46F - Cold Holding); cut lettuce (47F - Cold Holding); kale and quinoa (50F - Cold Holding); chopped kale mix (49F - Cold Holding); cheesecake (49F - Cold Holding); feta (49F - Cold Holding); coconut milk (51F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. open face cooler: cut romaine (65F - Cold Holding); cut kale and cabbage (68F - Cold Holding); toppings cooler: baba ghanoush (cooked eggplant) (48F - Cold Holding); hummus (50F - Cold Holding); cooked beets (49F - Cold Holding); Anzo sauce (buttermilk and yogurt) (50F - Cold Holding); harissa (cooked peppers and tomatoes) (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp products for remaining 3.5 hours. Time control procedure emailed to operator.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
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. produce cooler: chick peas (47F - Cold Holding); pickled cabbage (46F - Cold Holding); cut lettuce (47F - Cold Holding); kale and quinoa (50F - Cold Holding); chopped kale mix (49F - Cold Holding); cheesecake (49F - Cold Holding); feta (49F - Cold Holding); coconut milk (51F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler: chick peas (47F - Cold Holding); pickled cabbage (46F - Cold Holding); cut lettuce (47F - Cold Holding); kale and quinoa (50F - Cold Holding); chopped kale mix (49F - Cold Holding); cheesecake (49F - Cold Holding); feta (49F - Cold Holding); coconut milk (51F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. open face cooler: cut romaine (65F - Cold Holding); cut kale and cabbage (68F - Cold Holding); toppings cooler: baba ghanoush (cooked eggplant) (48F - Cold Holding); hummus (50F - Cold Holding); cooked beets (49F - Cold Holding); Anzo sauce (buttermilk and yogurt) (50F - Cold Holding); harissa (cooked peppers and tomatoes) (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp products for remaining 3.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice with lentils (125F - Hot Holding) Observed in steam table across from toppings cooler. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat product to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter and back prep hand sinks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb made 8/1 no date mark at meat walk in cooler.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish machine. Advised operator to label degreaser.
Accumulation of black mold-like substance in the interior of the ice machine.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: cooked lamb (46F - Cooling) at 12:05; cooling since 7:00pm on 1/28 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: cooked lamb (46F - Cooling) at 12:05; cooling since 7:00pm on 1/28 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted pepper spread made 1/22 at walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Missing date mark: Commercially processed cooked gyro meat opened 1/27, cooked ground beef made in the morning on 1/28, time of observation 12:15pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce cooler: cut tomato and cucumber salad (48F - Cooling) at 12:23; cooling since 11:35 - 48F at 12:44 Observed in tightly wrapped containers. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to unwrap containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily rusted.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen, put a pair of gloves on and began preparing to go food at front counter without washing his hands first. Employee left.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brown rice (105F-110F - Reheating); quinoa (99F-105F- Reheating). Rice and quinoa were cooked yesterday and placed in steam table 3 hours ago, at 8am, not reaching 165F within 2 hours. Operator stated quinoa is on time. Time as a public health control can not be started until rice has reached 165F for reheating.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brown rice (105F-110F - Reheating); quinoa (99F-105F- Reheating). Rice and quinoa were cooked yesterday and placed in steam table 3 hours ago, at 8am, not reaching 165F within 2 hours. Operator stated quinoa is on time. Time as a public health control can not be started until rice has reached 165F for reheating. See stop sale
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee at front counter eating while preparing to go food.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Employee coffee cup on a food preparation table next to steam table. Employee removed.
Employee personal cell stored in a food preparation area next to steam table. Employee removed.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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.
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.
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.
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.
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/
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.
Working containers of sugar and salt removed from original container not identified by common name in back prep area. Operator labeled.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Spray hose at dish sink lower than flood rim of sink.
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.
Spray bottle containing toxic substance not labeled. Two spray bottles at rack storing unclean equipment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent outside second walk in cooler
Food stored on floor. Onions on floor walk in cooler
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
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in front make table
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm).
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm)
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.
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.
Handwash sink not accessible for employee use at all times. Operator moved garbage can from in front prep hand sink.
Handwash sink used for purposes other than handwashing. Bucket sitting inside prep area hand sink - operator removed.
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.
Employee with no hair restraint while engaging in food preparation. Employee preparing chopped greens - operator provided hair restraint.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.