IZZY'S
12214 US 1, North Palm Beach FL 33408 · 5616853232
Last inspected Mar 13, 2026 · 7 visits since November 2023
APR 24
SEP 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Lasagna dated 09/18, pearled couscous dated09/17 - See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) fixed to 50 ppm
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 50 ppm
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: homemade marinara sauce (46F - Cooling) at 9:30am since 12/11 at 4:00pm; 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. At walk in cooler: homemade marinara sauce (46F - Cooling) at 9:30am since 12/11 at 4:00pm; At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. At dry storage one dented can of beans
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw pork stored over ready to eat baked bread. Products not in their commercially packaging. Operator stored products properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Double door reach in cooler in front: raw shell eggs stored over ready to eat pies and micro greens. Educated operator on safe storage practices. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler: Raw chicken stored over raw pork Operator stored properly Educated operator on safe storage practices
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Cooked lasagna pasta, ricotta cheese and opened pasteurized pooled egg carton dated 12/3
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed form for employee hired less than 60 days. Employee signed form.
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. At double door reach in cooler at front of store: Chicken noodle soup missing brief description of product. Operator labeled properly Educated operator on minimum labeling requirements
Time/temperature control for safety food thawed in an improper manner. At prep station by cook line: 6 containers of cake batter with TCS ingredients Improperly thawing on counter. Educated operator on proper thawing methods.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwash egg plant over ready to eat baked breads and ham Operator stored properly Educated operator on safe storage practices
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At dump sink by cook line: Sanitize bucket chlorine sanitizer at 10 ppm Operator added more chlorine, retested 50ppm
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and garbage inside and touched cheese to prepare food without washing hands before; operator educated; employee washed hands;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook at reach in cooler at front counter
Interior of microwave has accumulation of black substance/grease/food debris- on prep table
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Lasagna dated 09/18, pearled couscous dated09/17 - See stop sale.
Handwash sink used for purposes other than handwashing. Front counter hand sink filled with ice from display case - operator removed.
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. grab and go glass door reach in - portioned chopped chicken, egg salad, chicken soup, portioned vodka sauce and other portioned products lacking information on labels.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 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 touching ready to eat ham with bare hand while slicing. Ham was not being heated as sole ingredient or being added to other ingredients to be cooked. Employee washed hands and put on gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area; can opener blade soiled. Operator removed to be washed, rinsed and sanitized.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw, not identified as being raw.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packing raw sausage and not removing from package within 48hours, no approved HACCP plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lasagna, cooked eggplant and cooked chicken prepared onsite 4 days prior, no date mark. Operator applied appropriate date mark.
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.