Anzo
Last inspected: Jan 29, 2026
43
Score
Public records show 11 inspections at Anzo stretching back to 2022. Inspectors last stopped by on Jan 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
That's lower than the typical Boynton Beach restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
43
Oct 15, 2025
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
55
Feb 28, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
82
Oct 23, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Falafel paste 50F for less than 1 hour on ice at front counter. Bowel not touching the ice. Operator added ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red lentil soup (120F-124F - Hot Holding) at front counter . Operator stated he reheated and placed soup in steam table approximately 1 hour ago. Soup was reheated to 174F for further hot holding. **Corrected On-Site**
03B-01-6
High Priority - 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. Employee cutting onions not for immediate cooking without gloves.
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tzatziki 12:00 (50F - Cooling); tzatziki 12:40 (48F-49F - Cooling) in walk in cooler #2. Tzatziki was prepared yesterday and was removed from temperature approximately 2.5 hours ago when walk in cooler was cleaned. Tzatziki container is plastic wrapped and tightly closed with a lid. At this rate tzatziki will not reach 41F within 4 hours. Operator uncovered container. **Corrective Action Taken**
03D-15-4
Intermediate - 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/
53A-05-6
Basic - Working containers of sugar and salt removed from original container not identified by common name in back prep area. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar and salt container. Operator removed scoops. **Corrected On-Site**
10-01-5
47
Jan 30, 2024
Routine - Food
No violations found.
100
Jan 29, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. falafel (54F - Cold Holding); lamb (53F - Cold Holding); beef (54F - Cold Holding); curry sauce (54F - Cold Holding); cooked red peppers (54F - Cold Holding); hummus (53F - Cold Holding); gyro (54F - Cold Holding); raw shell eggs (54F - Cold Holding); cooked tomato sauce (54F - Cold Holding) in second walk in cooler. Food not prepped or portioned today. Operator states unit broke less than four hours ago. Food moved to next walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at rack storing unclean equipment **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent outside second walk in cooler **Warning**
36-34-5
Basic - Food stored on floor. Onions on floor walk in cooler **Warning**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House made cookies at front register Baklava at front register **Warning**
02D-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in front make table **Warning**
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Warning**
21-07-4
50
Sep 20, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated 09/08. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front counter make table - garlic aioli (63F - Cold Holding); roasted peppers (53F - Cold Holding); stuffed grape leaves (68F - Cold Holding); boiled eggs (49F - Cold Holding); tomatoes cucumbers (45F - Cold Holding, not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - garlic aioli (63F - Cold Holding); roasted peppers (53F - Cold Holding); stuffed grape leaves (68F - Cold Holding); boiled eggs (49F - Cold Holding); tomatoes cucumbers (45F - not portioned or prepared today and held overnight and more than 4 hours - see stop sale. salad display case - cut kale and cabbage (83F - Cold Holding); chopped kale and quinoa (71F - Cold Holding) not portioned or prepared today removed from walk in cooler 2 hours prior - operator moved to walk in cooler. Operator stated display is not working - reviewed Time Control procedures and emailed copy to operator. Fry station counter - falafel mix (57F - Cold Holding) not portioned or prepared today held in a shallow ice bath under 2 hours - operator moved to walk in cooler. Reviewed Time Control Procedures with operator. sauce bar - Anzo (58F - Cold Holding); skhug (fresh oil) (68F - Cold Holding); tomato sauce (59F - Cold Holding) not portioned or prepared today held under 4 hours in an ice bath - operator moved to walk in cooler. Reviewed time control procedures with operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site** **Warning**
41-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Operator moved garbage can from in front prep hand sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket sitting inside prep area hand sink - operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter make station employees wearing watches and bracelets while preparing wraps and food bowls.p - operator instructed employees to remove jewelry. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing chopped greens - operator provided hair restraint. **Corrected On-Site** **Warning**
13-03-4
33
Mar 10, 2023
Routine - Food
No violations found.
100
Oct 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Anzo last inspected?
The most recent health inspection at Anzo on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at Anzo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Anzo.
How does Anzo compare to other restaurants in Boynton Beach?
Anzo most recently scored 43 out of 100, which is lower than the Boynton Beach average of 79.
Has Anzo's inspection record improved over time?
Results have been roughly steady. Inspections at Anzo have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Anzo means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anzo inspected?
Based on the inspection history on file, Anzo is inspected around three times per year on average.
Nearby Restaurants