LA PANZA LATIN BISTRO INC

Name: LA PANZA LATIN BISTRO INC
Address: 131 NE 2 AVE, DEERFIELD BEACH, FL, 33441, US
Rating: 65.2

131 NE 2 AVE, DEERFIELD BEACH, FL 33441

License #1620884

🫔 Latin American ℹ️

65.2 Grade F / 100

Failing Health Score

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Latest inspection

August 15, 2025 · 6 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LA PANZA LATIN BISTRO INC in DEERFIELD BEACH currently holds an InspectFL Health Score of 65.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on August 15, 2025. Across those visits, inspectors documented 63 total violations — 10 critical, 23 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 20, 2025

The latest inspection on August 15, 2025 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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LA PANZA LATIN BISTRO INC 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.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed broken and damaged handle on rice cooker in 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.
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[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.
[14-11-5] Equipment in poor repair. Observed broken and damaged handle on rice cooker in kitchen.
[36-24-5] Hole in or other damage to wall along back wall next to exterior door.
[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.
[14-36-5] Interior of reach in freezer door in dry storage area, in disrepair/has exposed insulation.
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover at prep table next to cookline in kitchen.
[29-49-6] Standing water in bottom of two door reach-in-cooler opposite triple sink in kitchen.
[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.
[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.
[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.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed, Triple Sink (Chlorine 200+ppm). Operator remixed solution and tested at 100ppm.
[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.
[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.
[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.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils on hallway storage shelf not stored inverted. Operator inverted.
[36-24-5] Hole in or other damage to wall. Observed holes in the wall next to back exit door.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system in kitchen.
[14-36-5] Interior of reach in freezer door has exposed insulation, in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed container of raw fish stored in top reach in cooler drawer above cooked shrimp, cooked mussels, and raw uncut limes. There is no separation between the top and bottom compartments. 2. Observed container of raw squid stored above containers of cooked shrimp, cooked mussels, and cooked clams.
[53A-03-7] 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/ Rodolfo Mendieta, expired 7/18/23, Prometric.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche, the Original XL, and Los Combinados contain a hidden raw ingredient and the menu does not inform the consumer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine sanitizer used at the triple sink in the kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.