ANZO

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

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

License #6021574

C 80.5/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily rusted.
[03D-02-5] 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.
[01B-36-5] 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.
[03D-15-4] 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.
[02C-03-5] 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.
[03F-10-5] 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.