SAZIO
131 E ATLANTIC AVE, Delray Beach FL 33444
Last inspected Aug 18, 2026 · 8 visits since November 2023
SEP 24
APR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066192 | Sep 10, 2024 | Dec 17, 2024 | $600 |
| 2--2024017349 | Feb 29, 2024 | Apr 15, 2024 | $400 |
Inspection history
8 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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...fried chicken cutting with bare hands. Employee washed hands after discussion. Stop sale issue. Employee discarded chicken.
Stop Sale issued due to food not being in a wholesome, sound condition.... 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...fried chicken cutting with bare hands.
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...shredded mozzarella cheese 48F, whipped cream 50F in display cooler at front line. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded mozzarella cheese 48F, whipped cream 50F in display cooler at front line. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink. Employee putting cleaned.
No chemical test kit provided when using sanitizer at warewashing machine. Chlorine
Working containers of food removed from original container not identified by common name...multiple oil spray bottle. Employee putting labeled.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter in ice bath 60F at kitchen, food not prepped or portioned today, food being held less than 4 hours. Employee properly dip in ice bath.
Handwash sink not accessible for employee use at all times...blocked by big plastic container. Employee removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...meatballs was cooked 4 days ago with day marked not date marked at reach in cooler. Employee properly date marked
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
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.
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.
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.
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times....blocked by big plastic container. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided.
Clean utensils Knife stored between equipment at kitchen. Employee removed.
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.
Employee with no beard guard/restraint while engaging in food preparation.
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle.
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.
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.
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.
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
Handwash sink not accessible for employee use at all times...blocked by recycle bin at kitchen. Manager removed.
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.
Wiping cloth sanitizing solution stored on the floor. Employee properly stored.
Working containers of food removed from original container not identified by common name....olive oil spray bottle.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
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.
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.
Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle at kitchen. Manager removed container.
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.
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.
Handwash sink used for purposes other than handwashing...rinse tong in handwashing sink while using. Manager educated employee.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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.
Wash/Rinse/Sanitizing solution not maintained clean...sanitizer solution at triple sink.
Working containers of food removed from original container not identified by common name....oil spray bottle. Manager removed bottle.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided.
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.