ANZO

Name: ANZO
Address: 970 N CONGRESS AVE #130, BOYNTON BEACH, FL, 33426, US
Rating: 69.6

970 N CONGRESS AVE #130, BOYNTON BEACH, FL 33426

License #6021574

69.6 Grade F / 100

Failing Health Score

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Latest inspection

August 4, 2026 · 3 findings · 2 critical

Routine - Food (follow-up)

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Critical

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ANZO in BOYNTON BEACH currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 4, 2026. Across those visits, inspectors documented 13 total violations — 6 critical, 4 major, 3 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on August 4, 2026 shows 3 observation rows: 2 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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ANZO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[03A-02-5] Beef 47F, lamb 46F cold holding. Per operator not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] 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.
[03A-02-5] 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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter and back prep hand sinks.
[02C-02-5] 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.
[03B-01-6] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish machine. Advised operator to label degreaser.