GANZO
14811 LYONS RD STE 106, Delray Beach FL 33446 · 561-562-8424
Last inspected Jul 10, 2026 · 10 visits since September 2023
FEB 25
JUN 25
AUG 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork. Walk In Cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025050072 | Jun 16, 2025 | Jul 22, 2025 | $400 |
| 2--2025028751 | Feb 17, 2025 | Apr 17, 2025 | $200 |
| 2--2022030119 | May 17, 2022 | Jul 7, 2022 | $600 |
Inspection history
10 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate1 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked sesame chicken 55F tightly stored with covered in reach in cooler. Per manager food was cooked yesterday. Stop sale issue. Employee discarded food.
Employee switched from working with raw food to ready-to-eat food without washing hands....employee prepping raw chicken with gloves and then handle cleaned plate, bowl without changed gloves washing hands. Employee washed hands after discussion. Rewashed utensils.
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 touched Seared fish to check temperature. Employee washed hands, putting gloves after discussion.
Non-food grade paper/paper towel used as liner for food container in multiple fish eggs containers, green sprouts at sushi station. Manager removed
Show the remaining 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked sesame chicken 55F tightly stored with covered in reach in cooler. Per manager food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 57F, Wahoo 47F in top of flip top cooler at sushi station. Food being held less than 4 hours. Employee removed to acceptable cooler.
Employee washed hands in a sink other than an approved handwash sink...employee washed hands in three compartment sink at dishwashing area.
Handwash sink not accessible for employee use at all times....blocked by tall cutting board, strainer and other tools at dishwashing area.
Handwash sink used for purposes other than handwashing...stored scrubs, sponge in handwashing at sushi station. Employee removed.
container with no handle used to dispense food in ginger dressing in reach in cooler. Employee removed container
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 closest to steam table; cooked noodles (43-52F); per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food stored past the fill line. Operator removed some on top and placed below in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken Wontons 118F hot holding, cooked rice 99F hot holding. Per operator food held out of temperature less than four hours. Operator reheated to 165F or higher.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. #1 Observed in walk in cooler cooked rice 45-46F. Per operator food was prepared last night. Observed cooling covered. See stop sale. #2 Observed in walk in cooler, cooked noodles 46F. Per operator food was prepared last night. Observed cooling covered. 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. #1 Observed in walk in cooler cooked rice 45-46F. Per operator food was prepared last night. Observed cooling covered. See stop sale. #2 Observed in walk in cooler, cooked noodles 46F. Per operator food was prepared last night. Observed cooling covered. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at Two low door glass door underneath; tofu 57F at 3:20 to 57F at 4:00:(cooling 2:45). At this current rate of cooling food will not 41F or below within 4 hrs. Observed cooling covered. Operator removed cover and placed into walk in cooler.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink a sanitizer bucket stored inside. Operator removed.
Ice scoop handle in contact with ice.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler Raw chicken over raw beef. Operator stored chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at double door reach in cooler; kimechi cabbage (43-50F. Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top cooler #3 3 wontons 51F, ribs 50F. Per operator food placed in unit less than four hours. Per operator Corrective Action TakenRepeat ViolationAdmin Complaint**
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at sushi bar flip top cooler #2 raw tuna 50F at 2:35 to 49-50F at 3:24( cooling since 12:00pm. At this current rate of cooling tuna will not reach 41F or below within four hours. Operator placed food in ice bath to quick chill.
Handwash sink used for purposes other than handwashing. Observed in hand washing sink at sushi bar area sanitizer bucket stored inside. Operator stored properly.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer raw salmon stored over cooked mushrooms. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored over raw shrimp. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top #1; wontons (56F - Cold Holding); beef (62F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed in ice bath. #2 Observed in Flip top #2; kimchi (49F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath
Handwash sink used for purposes other than handwashing. Observed in handwashing sink in sushi bar area sanitizer bucket found inside. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda bottle in walk in cooler. Operator removed.
Jul 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw snapper stored in commercially ROP, fully thawed in ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg (67F - Cold Holding); cooked noodles (55F - Cold Holding); garlic in oil (72F - Cold holding). Items held on cook line with no temperature. Operator states items prepared less than 4 hours ago. Operator discarded items. Discussed placing items on TPHC
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw snapper stored in commercially ROP, fully thawed in ROP. See Stop Sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with clean wares at front expo line shelf. Operator removed
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees handling cell phones then proceed to put on gloves and begin working with food without first washing hands. Discussed with operator. Operator instructed employees to wash hands
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw steak stored above raw salmon used for sushi covered under under consumer advisory at sushi line. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw scallop stored above cooked duck in right side flip top cooler on cook line. Operator reorganized
Handwash sink not accessible for employee use at all times. Ware washing hand wash sink blocked by ladder, storage rack. Operator made accessible at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled
Food stored on floor. Items stored on floor in walk in freezer. Operator moved to shelf
Old labels stuck to food containers after cleaning.
Water draining onto floor surface. Observed under wok station on cook line
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at cook line fire extinguisher
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork. Walk In Cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation. zEmployee put beard guard on
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager increased water temperature.
Water draining onto floor surface.Water draining from Wok unto Floor
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.