BANCHERO EXPRESS
74 INDIAN TRACE, Weston FL 33326 · 3059243253
Last inspected Jul 23, 2026 · 8 visits since October 2023
AUG 24
APR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from grill - opened milk 48F (Cold Holding) as per operator item held out of temperature overnight. See stop sale
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Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
What the inspector wrote — 18 findingsThe state's own report →
Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed pizza 3-502.12(E)(1) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (1) Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses;
Raw animal food stored over or with unwashed produce. Observed raw breaded chicken stored over unwashed tomatoes in walk-in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packages of assorted pizza and empanadas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on speed rack next to pizza oven fuzet pizza (79F - Hot Holding); cheese pizza (83F - Hot Holding) per employee held out of temperature approximately one hour. Employee voluntarily discarded.
Show the remaining 14 findings ▾
Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first 3-502.12(E)(3) and (4) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (3) Labels the package on the principal display panel with a 'use by' date that does not exceed 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first; and (4) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed assorted empanadas and pizzas 502.12(D)(2)(h) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishments that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (h) Labeled with the product name and the date packaged;
Handwash sink used for purposes other than handwashing. Observed beverage glass stored in handwashing sink front counter
No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
No soap provided at handwash sink. Front counter
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority.
Employee with no hair restraint while engaging in food preparation. Observed employee chopping parsley with no hair restraint. Employee placed hat on.
Food stored on floor. Boxes of fries on walk-in freezer floor.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Oven door handle
No handwashing sign provided at a hand sink used by food employees. Front counter.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed assorted empanadas and pizza 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket.
Working containers of food(sugar )removed from original container not identified by common name. Storage room.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone than sliced bread without washing hands. Explained proper hand washing technique to operator to explain to employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two flip top cutting boards surface soiled with food debris, mold-like substance or slime.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
No soap provided at handwash sink. Front counter
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.
Cutting board has cut marks and is no longer cleanable. Observed both flip top cooler cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed plastic container of breaded meat and a box of diced potatoes stored on the floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs stored on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in kitchen has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Front counter.
Silverware/utensils dried with a towel/cloth. Observed employee silverware/utensils dried with a towel/cloth
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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. Observed dishwasher at 00ppm after several attempts. Employee troubleshoot machine - 100ppm
Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in handwashing sink. Employee removed and stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored on drying rack next to- items stored above and around clean dishes and utensils. Employee stored correctly.
Food stored on floor. Observed in walk in freezer - box of Peruvian peppers stored directly on the floor.
Stored food not covered. Observed in walk in cooler - tray of baked potatoes not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed microwave on throughout kitchen. Employee stored correctly.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler. Raw chicken stored with raw beef. Operator stored stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler - passion fruit flan (40F - Cold Holding) dated 7/28/24. Operator discarded.see stop sale
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. Observed in cooler across from grill - opened milk 48F (Cold Holding) as per operator item held out of temperature overnight. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler - passion fruit flan (40F - Cold Holding) dated 7/28/24. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from grill - opened milk 48F (Cold Holding) as per operator item held out of temperature overnight. See stop sale
Non-pitting surface rust on food-contact equipment. Observed at drying rack - paella pot, wok pot.
Spray bottle containing toxic substance not labeled. Observed on prepping table in kitchen. Operator labeled properly.
Bowl or other container with no handle used to dispense food. Observed at flip top cooler in fish container. Operator stored correctly.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed at storage rack - tooth brush and tooth paste stored next to clean plates and utensils. Operator stored properly
In-use tongs stored on equipment door handle between uses. Observed at main grill. Operator stored correctly.
No handwashing sign provided at a hand sink used by food employees. Observed at both female and male restroom.
Stored food not covered. Observed at dry goods room - container of salt and rice. Operator covered items
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Peruvian dessert and 3 leches dessert, open on Monday, employee placed date labels.
Handwash sink used for purposes other than handwashing. Cook line- metallic sponge inside sink, employee removed.
Employee with no hair restraint while engaging in food preparation. No hair restraint for one employee working in cook line. Manager provided hat.
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed hand washing sink used to clean soiled coffee utensils. Educated operator of proper used of hand washing sink.
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat potatoes salad. Operator place ready to eat in a different shelf.
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. At walk-in cooler -observed Triple stew made of ox tripe (47F - Cold Holding); Galician broth (45F - Cold Holding) food items not prepared or portioned today. Per-operator items hold cold since Sunday. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler -observed Triple stew made of ox tripe (47F - Cold Holding); Galician broth (45F - Cold Holding) food items not prepared or portioned today. Per-operator items hold cold since Sunday. See stop sale.
Handwash sink used for purposes other than handwashing. Observed hand washing sink used to clean soiled coffee utensils. Educated operator of proper used of hand washing sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator two employees working more than 6 months- have not completed the food handling training. Educated operator of time line for employees to finished food handling training required.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several items store in or above prepared area at kitchen and front counter. Operator removed items and placed in employee designated containers.
Wet mop not stored in a manner to allow the mop to dry. At kitchen area. Operator place map to dry on mop area.
Wet wiping cloth not stored in sanitizing solution between uses. At prep area. Observed soiled wiping cloth not store on sanitizer solution. Operator did a new sanitizer bucket and place wipe cloth.
Working containers of food removed from original container not identified by common name. Observed several containers with salt; sugar, and oil; with no label. Operator labeled items.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.