GRAZIANO'S GOURMET
1721 MAIN ST, Weston FL 33326 · 954.515.0066
Last inspected Jul 22, 2026 · 10 visits since July 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed small flying insects landing on grasa bread.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065858 | Aug 11, 2025 | Sep 29, 2025 | $200 |
| 2--2020050491 | Aug 19, 2020 | Feb 5, 2021 | $400 |
| 2--2019055482 | Oct 22, 2019 | Nov 25, 2019 | $200 |
| 2--2017030850 | Jun 7, 2017 | Aug 4, 2017 | $200 |
| 2--2015005817 | Jan 13, 2015 | Mar 2, 2015 | $320 |
Inspection history
10 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg then handled clean plate without washing hands. Employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in lower flip top on cook line raw chicken stored over raw beef. Employee stored correctly. Observed on speed rack raw breaded chicken stored over raw breaded pork. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in lower flip top boy cooler on cook line sweet potato fries (70-80F - Cold Holding) per operator held in cooler overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lower flip top boy cooler on cook line sweet potato fries (70-80F - Cold Holding) per operator held in cooler overnight. See stop sale
Show the remaining 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash brown (93-94F - Hot Holding) on cook line shelf. Per operator held out of temperature less than 3 hours. Operator placed on Time Control.
Handwash sink used for purposes other than handwashing. Observed plastic container of tomatoes stored and wiping cloth stored in handwashing sink on cook line. Operator removed
Current Hotel and Restaurant license not displayed. Expired on December 1 2025
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet on left wrist while preparing food
Employee with no hair restraint while engaging in food preparation. Observed one employee
In-use tongs stored on equipment door handle between uses. On cook line tongs hanging on oven door handle.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed baby arugula stored on top of container of cooked short ribs. Operator stored correctly.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler raw chicken patties over cooked potatoes. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed squeeze bottles of caper aioli and Caesar dressing date marked 1/21/2026 Observed container of Brie, date marked 01/21/2026
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packs of ahi tuna thawed in sealed packets. Observed squeeze bottles of caper aioli and Caesar dressing date marked 1/21/2026 Observed container of Brie, date marked 01/21/2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in front display ham and cheese empanadas (122-145F - Hot Holding) in over stacked pan.per operator held out of temperature less than 2 hours. Observed in hot holding unit in prep area empanadas (119-132F - Hot Holding) per operator held out of temperature less than 2 hours Operator reheated in oven. Observed in steam table grilled onions (80F - Hot Holding) per employee held out of temperature less than 2 hours. Employee reheated in microwave.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced ham,cheese,prosciutto prepared more than 24 hours. Employee date marked.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packs of ahi tuna thawed in sealed packets.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while preparing food front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top grill In-use utensil stored in standing water temperature 132F. Operator increased temperature of flat top grill.
Aug 12, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found Observed 2 small flying insects landing on bread at display case. Operator discarded items at will. Observed 1 small flying insects landing on wall in restroom. Observed 3 small flying insects at dinning area landing on tables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale.
Aug 11, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found Observed 2 small flying insects landing on bread at display case. Operator discarded items at will. Observed 1 small flying insects landing on wall in restroom. Observed 3 small flying insects at dinning area landing on tables.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed small flying insects landing on grasa bread.
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 at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at salad station - tomatoes soup (116-124F - Hot Holding); as per employee item not reheated properly. Employee stirred it item. Observed at empanadas display - overfilled container of ham and cheese empanadas (126F - Hot Holding) employee discarded items at will.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at salad station. Operator provided item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to walk in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on steam table at cook line. Operator stored correctly.
Food stored on floor. Observed canned tomatoes stored directly next to walk in freezer- operator stored correctly.
Ice scoop handle in contact with ice. Observed at ice machine next to walk in freezer. Operator stored correctly.
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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 at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale. Observed at dessert display case at front - cheese cake (47F - Cold Holding); tiramisu (46F - Cold Holding) as per operator items held out of temperature for approximately 1 hours. Operator stored in cooler. Observed at flip top cooler across from main grill - raw shell eggs (65F - Cold Holding); pooled eggs (52F - Cold Holding); as per operator items held out of temperature for approximately 20 minutes. Operator stored items in wall in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - 4 way splitter without vacuum breakers.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to grill - wiping cloth stored in sink bowl.
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/ Observed more than 12 employees on duty without manager present.
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. No written HACCP plan for oxygen reduction of cheese packaged on site.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed by the register in market area - cases of plastic bottled water stored directly on the floor.
No handwashing sign provided at a hand sink used by food employees. Observed at both restrooms.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 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 at grill - employee grabbed and moved trash can - returned to manipulate food into pan without washing hands. Educated employee on hand washing techniques- employee washed hands and put new gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at empanada case - Sausage empanada (120F - Hot Holding). Operator placed empanadas to heat up to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after 4 way splitter.
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 Observed reduced oxygen packed cheese at supermarket areas - as per operator item commercially packaged on site.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at Meat station handwashing sink additionally no paper towels at handwashing sink by panini station.
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. No written HACCP plan for oxygen reduction of hard cheese.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored properly.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employees drinks on same shelf of plates, bowls and croutons container. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils pot in water temperature (122F), top of stove, Employee placed on higher flame.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler - Mashed potatoes at 90F at 11:40 to 90F at 12:00 ( cooling since 10:00)- food covered - at current rate of cooling food will not reach 70F within remaining time- operator placed in walk in freezer to quick chill.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- Employee touched face- then handled clean dishes - no handwash - educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- Raw salmon over sliced cheese - operator moved salmon to lower shelf.
Handwash sink used for purposes other than handwashing. Spray bottle inside handwash sink by dish machine- operator removed.
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.