Enzos Italian Restaurant
Last inspected: Dec 2, 2025
70
Score
Inspectors have visited Enzos Italian Restaurant 10 times, with records going back to 2022. The most recent visit was on Dec 2, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
The city-wide average sits at 83, which Enzos Italian Restaurant's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Derik expired 11-1-25.
53B-14-5
Basic - Clean utensils or equipment stored in dirty pan on clean dish self. Manager cleaned utensils and pan at time of inspection. **Corrected On-Site**
24-06-4
Basic - Drain plug on dumpster has a hole in it.
33-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Employee removed cell phone during inspection. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels stored on top of dusty/debris laden oven. Items cleaned at time of inspection. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/debris on top of oven.
23-03-4
70
May 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in upright reach in cooler blocked cheese at 53F, and raw chicken at 51F, cooling per operator at 2 hours. Operator moved all items from reach in cooler to walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
86
Sep 6, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pickles in walk-in cooler. Manager relocated eggs at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in front of walk-in cooler.
29-34-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and debris build up under flat top.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Jan 3, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front upright cooler: Tiramisu 47F, red velvet cheese cake 46F, per employee, less than 1 hour. Items moved to colder unit at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back splash on mixer soiled. Cleaned at time of inspection. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dough making area.
36-34-5
Basic - Forks in expo area not inverted. Inverted at time of inspection. **Corrected On-Site**
24-05-4
70
Nov 15, 2023
Routine - Food
No violations found.
100
Sep 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 58 units on license, counted 68 units. Provided seating change form. **Warning** - From follow-up inspection 2023-07-13: Seating increase form not yet completed. **Time Extended** - From follow-up inspection 2023-09-12: Manager states she has filled the form out and sent in on September 8, 2023. She is driving and cannot show proof at this time. **Time Extended**
51-15-4
95
Jul 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed certificate for Jessica Silva from 360 training/Learn2Serve, certificate is for completion of training course only. **Warning** - From follow-up inspection 2023-07-13: No manager certificate provided. **Time Extended**
53A-02-7
Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 58 units on license, counted 68 units. Provided seating change form. **Warning** - From follow-up inspection 2023-07-13: Seating increase form not yet completed. **Time Extended**
51-15-4
86
Jul 12, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. Cook line make table cooler: pineapples from can 64F, sliced ham 63F, artichokes from can 64F, meat balls 63F, diced tomatoes 68F, all items in unit per manager over 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooler: pineapples from can 64F, sliced ham 63F, artichokes from can 64F, meat balls 63F, diced tomatoes 68F, all items in unit per manager over 4 hours. pizza sauce 54F, cooked chicken 62F, raw sausage 46F, shredded mozzarella 64F, less than 4 hours per manager. **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed certificate for Jessica Silva from 360 training/Learn2Serve, certificate is for completion of training course only. **Warning**
53A-02-7
Basic - Ice buildup on walk-in freezer floor. **Repeat Violation**
14-69-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 58 units on license, counted 68 units. Provided seating change form. **Warning**
51-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Grease/food debris on wall and side of oven near pizza cutting table. **Repeat Violation**
23-03-4
58
Dec 13, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Clean utensils or equipment stored in dirty drawer or rack. Knifes and spatulas on cook line stored in dirty knife holder and on a magnetic strip. All items cleaned at time of inspection. **Corrected On-Site**
24-06-4
Basic - Ice buildup on floor in walk-in freezer.
14-69-4
Basic - Mold like substance on ceiling in walk-in cooler. Dust build up on walls in dish area. Grease build up on walls around fryer area and pizza cutting table.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/ debris on knife holder and magnetic knife strip near fryers. Grease build up on wood area of pass on cook line. Grease and dust build up on fan over cook line.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain under three compartment sink.
29-19-4
78
Jul 19, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. Can of pineapple dented on seam. See stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad/desert cooler: cheese cake 51F, tiramisu 52F, less than 4 hours, moved to walk-in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foam padding added to dish area shelf not cleanable.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda compressor and hoses. Shelf under steam table. Top and sides of oven. Residue build up on mixer. Foam padding on shelf over dish area.
23-03-4
Basic - Ice buildup on walk-in freezer floor.
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored against dirty wall. Spatula sent to dish area to be washed. **Corrected On-Site**
10-02-4
61
Frequently Asked Questions
When was Enzos Italian Restaurant last inspected?
The most recent health inspection at Enzos Italian Restaurant on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Enzos Italian Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Enzos Italian Restaurant.
How does Enzos Italian Restaurant compare to other restaurants in Panama City?
Enzos Italian Restaurant most recently scored 70 out of 100, which is lower than the Panama City average of 83.
Has Enzos Italian Restaurant's inspection record improved over time?
No. Recent inspections at Enzos Italian Restaurant have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Enzos Italian Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Enzos Italian Restaurant inspected?
Based on the inspection history on file, Enzos Italian Restaurant is inspected around three times per year on average.
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