How many health inspections has ANZO had?

ANZO has had 29 inspections according to Florida DBPR records.

Has ANZO ever been shut down?

No, ANZO has no emergency closures on record.

What are the most common violations at ANZO?

The most frequently cited violations at ANZO are: Employee health reporting, Outer openings protected, Clean multi-use utensils.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V40 (Wiping cloths usage) mean?

CONTAMINATION SPREAD: Improperly used wiping cloths are one of the most common contamination vehicles in food service. A single dirty cloth spreads millions of bacteria across every surface wiped. Cloths used on raw meat surfaces and then food contact surfaces cause direct cross-contamination. Bacteria double every 20 minutes on damp cloths at room temperature. Wet wiping cloths must be stored in sanitizer solution between uses: chlorine 50-100 ppm or quaternary ammonium 200-400 ppm. Change solution every 4 hours or when visibly soiled. Use separate cloths for food contact vs. non-food contact surfaces. Dry wiping cloths may be used on food contact surfaces only if laundered daily. Test sanitizer concentration with test strips.

ANZO

970 N CONGRESS AVE #130, Boynton Beach, FL 33426

Palm Beach County · Permanent Food Service · Owner: DANIEL GOCIC · License: SEA6021574

ANZO in Boynton Beach, FL has 29 inspections on record with 138 total violations (4.8 per inspection) and 0 emergency closures.

29Inspections

138Violations

0Closures

Data current as of February 28, 2025

Inspection History (29)

Feb 28, 2025 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V12 Shell stock requirements

Intermediate Violations

V40 Wiping cloths usage

Oct 23, 2024 — Routine - Food· 7 violations (3 high priority)· Inspection Completed - No Further Action

ANZO

Inspection History (29)

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