Sazio
Last inspected: Feb 5, 2026
70
Score
Going back to 2022, Sazio has nine inspections in the public record. On Feb 5, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
Sazio's latest score is in line with the Delray Beach average of 71. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter in ice bath 60F at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee properly dip in ice bath. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by big plastic container. Employee removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...meatballs was cooked 4 days ago with day marked not date marked at reach in cooler. Employee properly date marked **Corrected On-Site**
02C-02-5
70
Sep 11, 2025
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours..... In-use utensil pizza slicer used with moist food stored in room temperature at pizza station being held less than 4 hours . Operator time marked. **Corrective Action Taken**
22-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw steak above pasta in reach in drawer at kitchen, employee properly stored. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48F in dip container with covered at bottom shelf in reach in cooler . Per operator food was prepped yesterday. .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 44F-45F in dip container with covered at bottom shelf in reach in cooler . Per operator food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Fresh mozzarella cheese 60F, bruschetta 47F in flip top reach in cooler at kitchen, food not prepped or portion today food being held less than 4 hours . Operator time marked . **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48F in dip container with covered at bottom shelf in reach in cooler . Per operator food was prepped yesterday. Stop sale issue , employee discarded food.
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 44F-45F in dip container with covered at bottom shelf in reach in cooler . Per operator food was cooked yesterday. Stop sale issue , employee discarded food. **Corrective Action Taken**
03D-02-5
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....shredded cheese top of of pizza to serve with bare hands . Operator discarded cheese . **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times....blocked by big plastic container . Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Clean utensils Knife stored between equipment at kitchen . Employee removed. **Corrected On-Site**
24-14-4
27
Apr 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
86
Nov 12, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Sep 10, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 55F, fresh mozzarella 56F, cooked diced chicken 51F in pizza reach in cooler at front line , per manager food not prepped or portion today , food being held more than 4 hours.stop sale issue . Manager discarded Food...... fresh mozzarella 48F, cut tomatoes 44F, ricotta cheese 49F , bruschetta 49F, grilled onion 48F in flip top reach in cooler across from burner at kitchen at front line , butter 78F at cook line . Per manager food not prepped or portion today , food being held less than 4 hours, manager time marked . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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....ham 55F, fresh mozzarella 56F, cooked diced chicken 51F in pizza reach in cooler at front line , per manager food not prepped or portion today , food being held more than 4 hours. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... pizza at display shelf being held less than 4 hours . Manager time marked . **Corrected On-Site** **Warning**
03F-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle. **Repeat Violation** **Admin Complaint**
14-15-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - 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/...Hector Zuluaga issue date 5/9/19. Eric A West issue date 5/9/19 National Registry **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times...blocked by recycle bin at kitchen. Manager removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name....olive oil spray bottle. **Repeat Violation** **Admin Complaint**
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Employee properly stored. **Corrected On-Site** **Warning**
21-38-4
37
Feb 29, 2024
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stock 49F-50F in bottom shelf in storage reach in cooler . Per Cook food was cooked yesterday morning . Stop sale issue . Advise discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....Cook rinse tong in handwashing sink under water and reused without sanitized . **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle at kitchen. Manager removed container. **Corrective Action Taken**
14-15-4
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.....meatballs 47F, lasagna 45F, pasta fagiolli 44F in storage reach in cooler , per Cook food not prepped or portion today . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stock 49F-50F in bottom shelf in storage reach in cooler . Per Cook food was cooked yesterday morning .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....meatballs 47F, lasagna 45F, pasta fagiolli 44F in storage reach in cooler , per Cook food not prepped or portion today . Stop sale issue . Advised manager to discarded food. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...rinse tong in handwashing sink while using. Manager educated employee. **Corrected On-Site**
31A-11-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....lasagna, chicken stock, ground beef , rice in storage reach in cooler , food being held over 24 hours . Advised to date marked.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name....oil spray bottle . Manager removed bottle. **Corrective Action Taken**
02D-01-5
Basic - Wash/Rinse/Sanitizing solution not maintained clean...sanitizer solution at triple sink .
16-05-4
32
Nov 28, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook rinsed kitchen utensils under water and reused without sanitizing. Cook washed and sanitized correctly. **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 41°-49°F, mozzarella 42°F-54°F, placed in cooler less than 2 hours ago and stacked to high, in flip top cooler at cook line. Cook put ice on sausage and deviled mozzarella in smaller batches. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided. **Corrected On-Site**
31B-02-4
67
Mar 21, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine 0ppm Chlorine. Triple sink set up
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At grill station, ground chicken (42-56F - Cold Holding). Item stored in drawer with broken gasket. Item stored in cooler less than 3 hours. Per operator, item not prepped or portioned today.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach and dish chemicals stored over clean utensils.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At cookline, bucket stored in hand sink, item removed At the bar, glass straws and ice in sink. Glass and straw removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. At grill line, bottles of wine and oil not labeled. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Equipment in poor repair. At grill station, drawer gasket torn.
14-11-5
52
Nov 4, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked sausage. Operator moved sausage above fish. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic containers in front counter hand wash sink. Operator removed. **Corrected On-Site**
31A-09-4
78
Frequently Asked Questions
When was Sazio last inspected?
The most recent health inspection at Sazio on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Sazio?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Sazio.
How does Sazio compare to other restaurants in Delray Beach?
Sazio most recently scored 70 out of 100, which is about the same as the Delray Beach average of 71.
Has Sazio's inspection record improved over time?
Results have been roughly steady. Inspections at Sazio have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sazio 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 Sazio inspected?
Based on the inspection history on file, Sazio is inspected around three times per year on average.
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