LA PANZA LATIN BISTRO INC

Name: LA PANZA LATIN BISTRO INC
Address: 131 NE 2 AVE, DEERFIELD BEACH, FL, 33441, US
Rating: 92.5

131 NE 2 AVE, DEERFIELD BEACH, FL 33441

License #1620884

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.5 Grade B / 100

Solid Health Score

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Quick take

LA PANZA LATIN BISTRO INC in DEERFIELD BEACH currently holds an InspectFL Health Score of 92.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 15, 2025. Across those visits, inspectors documented 17 total violations — 4 critical, 4 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 15, 2025 had no critical findings, but inspectors still documented 2 major and 2 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine sanitizer used at the triple sink in the kitchen.
[36-24-5] Hole in or other damage to wall along back wall next to exterior door.
[14-36-5] Interior of reach in freezer door in dry storage area, in disrepair/has exposed insulation.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ , Observed two cook, one dishwasher, and one server all handling food or food utensils with no current certified manager on duty.

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Shoes stick to floor mats on floor at cookline and prep areas in kitchen. 2. Hood filters at cookline in the kitchen.
[01B-13-4] 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. Observed four pieces of commercially processed mahi mahi in sealed reduced oxygen packaging, fully thawed in reach in cooler opposite triple sink in kitchen. See Stop Sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine sanitizer used at the triple sink in the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bowl of employee cooked rice stored on table next to rice warmer in kitchen. Operator removed.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed, Triple Sink (Chlorine 200+ppm). Operator remixed solution and tested at 100ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Octopus (53F), shrimp (54F), fish (53F), green mussels (55F), and clams (55F) stored in two door reach in cooler opposite triple sink in kitchen. Not prepared or portioned today. Items placed in unit less than three hours ago per operator. Standing water observed in bottom of unit. Operator moved food to reach in freezer to rapid chill to 41F or below.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing Utensil water 84F next to rice warmer in kitchen.
[29-49-6] Standing water in bottom of two door reach-in-cooler opposite triple sink in kitchen.
[36-24-5] Hole in or other damage to wall along back wall next to exterior door.
[14-20-4] Ripped/worn tin foil used as shelf cover at prep table next to cookline in kitchen.
[06-09-1] 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. Observed four pieces of commercially processed mahi mahi in sealed reduced oxygen packaging, fully thawed in reach in cooler opposite triple sink in kitchen. See Stop Sale.
[12A-13-4] 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. Observed employee touching and removing jacket with gloved hands then handling clean food utensils without hand washing.

Community reaction

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Community pulse