LA RURAL ARGENTINE STEAKHOUSE
2346 - 2350 WESTON RD, Weston FL 33326 · 954-389-5009
Last inspected Aug 25, 2026 · 11 visits since August 2023
JAN 25
SEP 25
FEB 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expiration date, December 1/2023. Manager renewed over the phone, confirmation # 247544574.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,380
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028519 | Feb 24, 2026 | May 27, 2026 | $900 |
| 2--2025072795 | Sep 4, 2025 | Oct 27, 2025 | $480 |
Inspection history
11 visits, newest first
Aug 25, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. 0 Ppm chlorine ran three cycles.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed operator washing hand less 10 seconds.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on speed rack in walk-in freezer sheet pan of raw breaded chicken breast stored sheet pan of raw breaded beef. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (58F - Cold Holding) per operator held out of temperature approximately 15 minutes. Operator placed in walk-in cooler.
Show the remaining 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well rice (129-139F - Hot Holding) per operator held out of temperature less than 15 minutes. Operator increased steam well temperature.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink faucet
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at front counter surface soiled with food debris
Bathroom door left open other than during cleaning or maintenance. Employee bathroom
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf next to clean dishes
Food stored on floor. Boxes of chorizo (58F - Cold Holding) on floor at front counter. Operator placed in walk-in cooler. Observed bag of onions stored on walk-in cooler floor. Observed plastic containers of Mazzola corn oil stored on kitchen floor.
Wall soiled with accumulated grease, food debris, and/or dust. Located by cooling drawers on cook line
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 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 handle garbage can placed gloves on then engaged in food preparation.
Non-food grade paper/paper towel used as liner for food container. Used to separate chicken Milanese in lower flip top cooler.
Raw animal food stored over or with unwashed produce Observed in walk-in cooler raw ground ch stored over unwashed onions. Operator stored correctly.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line. Employee removed.
Food stored on floor. Plastic containers of mazola corn oil stored on kitchen floor.
In-use tongs stored on equipment door handle between uses. 2 pairs hanging on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle stored in reach in cooler.
Stored food not covered. Observed in padela single door freezer 2 trays of empanada not covered.
Wall soiled with accumulated grease, food debris, and/or dust. By hand washing sink in kitchen. Cook line
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 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 breaded chicken cutlets stored over containers of Alfredo sauce. Operator stored correctly.
Handwash sink used for purposes other than handwashing. Plastic container with garbage liners stored in hand washing sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Service station and kitchen. Men's and women's restrooms
No soap provided at handwash sink. Located in kitchen
Spray bottle containing toxic substance not labeled. Window cleaner at the bar. Employee labeled.
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025
Food stored on floor. Observed plastic bus pans of chimichurri stored on walk-in floor. Employee elevated.
Working containers of food salt removed from original container not identified by common name. Employee labeled.
Nov 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. Observed bottle of pain medicine and pack of DayQuil stored on shelf above expo station. Items stored next to clean chimichurri bowls. Employee removed and stored items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in kitchen - raw shell eggs stored directly above Russian salad. Employee removed and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of display cooling case - Spinach pie (53F - Cold Holding); migas ham sandwich (56F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature for approximately 1 hour. Employee stored item back in display cooling case.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed bottle of pain medicine and pack of DayQuil stored on shelf above expo station. Items stored next to clean chimichurri bowls. Employee removed and stored items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in kitchen - raw shell eggs stored directly above Russian salad. Employee removed and stored correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server collected soiled plate, then proceeded to manipulate bottles of ketchup mustard and sugar packs. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of display cooling case - Spinach pie (53F - Cold Holding); migas ham sandwich (56F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature for approximately 1 hour. Employee stored item back in display cooling case.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - rice (118F - Hot Holding) Employee turned up tables temperature and place item on stove to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple 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. Observed 4 employees engaged in food preparation and manipulation without any proof of training.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottle of nail polish remover stored on shelf above expo station. Item stored next to clean chimichurri bowls. Employee removed and stored items properly.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prepping counter top in kitchen. Employee removed and stored properly.
Food stored on floor. Observed at walk in freezer - container of mashed potatoes stored directly on the floor. Employee stored correctly.
Single-service articles improperly stored. Observed packaged of to go plates stored directly on the floor.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 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 reach in cooler on supermarket area- spinach pie (46F - Cold Holding) as per operator item held out of temperature for approximately 5 hours. Item not portioned or prepared today.see stop sale. Observed at reach in cooler at back - chicichurri sauce (57F - Cold Holding) as per operator item held out of temperature for approximately 5 hours. Item not portioned or prepared today.see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler on supermarket area- spinach pie (46F - Cold Holding) as per operator item held out of temperature for approximately 5 hours. Item not portioned or prepared today.see stop sale. Observed at reach in cooler at back - chicichurri sauce (57F - Cold Holding) as per operator item held out of temperature for approximately 5 hours. Item not portioned or prepared today.see stop sale.
Handwash sink used for purposes other than handwashing. Observed handwashing sink used for storage - utensils stored. Operator removed and sanitized sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar.
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. Observed 2 employees on duty engaged in food manipulation without training.
No soap provided at handwash sink. Observed at handwashing sink at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler in kitchen - containers of mashed potatoes made 48 hours to inspection without date mark.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed at walk in freezer. Box of sausage stored directly on the floor.
Plumbing system in disrepair. Observed handwashing sink at bar not draining.
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer. Chicken breast (not commercially packaged) stored above ice cream cones.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at top of display case - spinach pies (76F - Hot Holding) as per operator, item held out of temperature for more than 4 hours. Items not portioned or prepared today. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler tray of empanadas (58F - Cold Holding) as per operator item held out of temperature over night. Items not portioned or prepared today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler tray of empanadas (58F - Cold Holding) as per operator item held out of temperature over night. Items not portioned or prepared today. See stop sale Additionally observed at walk in cooler - raw short ribs (47F - Cold Holding); raw tenderloin (48F - Cold Holding); raw picanha (48F - Cold Holding); raw skirt (48F) as per operator items held out of temperature for 2 hours. Operator stored items in walk in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at top of display case - spinach pies (76F - Hot Holding) as per operator, item held out of temperature for more than 4 hours. Items not portioned or prepared today. See stop sale
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/ Neiro G. Certification expired on 1/3/2024
Handwash sink not accessible for employee use at all times. Observed at dishwashing area. Handwashing sink blocked by speed rack. Operator removed and cleared.
Employee eating while preparing food. Observed employee eating at grill.
Food stored on floor. Frying oil stored on floor by ice machine at back. Operator stored properly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooling drawer at grill. Opened bottle of water stored with cheese.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed throughout establishment.
May 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along cook line, soiled AC vents and tiles..
Mar 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expiration date, December 1/2023. Manager renewed over the phone, confirmation # 247544574.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Rear kitchen
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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. Establishment does reduced oxygen package for raw rib eye to sell directly to customers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along cook line, soiled AC vents and tiles..
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Container of food- shredded beef, shredded chicken, assorted containers of cooked pasta- missing date, name and address of the establishment that prepared food. Manager removed containers from self service unit.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment does reduced oxygen package for raw rib eye to sell directly to customers. Guidance form emailed to operator.
Aug 24, 2023Call 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw beef stored over potato salad- operator moved to lower shelf.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw beef stored over potato salad- operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near cookline- cooked pasta 50-52F cold holding, mushroom sauce 51-53F - cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to tall reach in freezer to quick chill. At prep area counter by coffee station- Oil in garlic - 63F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach incooler by cookline -chopped lettuce 50-55F at 2:20 to 50-55F to 2:40 ( cooling since 11:00),sliced tomatoes 50-52F at 2:20 to 50-52F 2:40 ( cooling since 11:00), mashed potatoes 50-52F at 2:20 to 50-52F at 2:40 ( cooling since 10:45), potato salad 50-52F at 2:20 to 50-52F at 2:40 ( cooling since 11:00), sliced ham 50-52F at 2:20 to 50-53F to 2:40 ( cooling since 11:15), sliced cheese 50-52F at 2:20 to 50-54F ( cooling since 11:15) - ambient temperature of reach in cooler 55F - at current rate of cooling food will not reach 41F- operator moved to walk in cooler and reach in freezer to quick chill.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. At back bathroom area- paper towels stored in bathroom- operator removed from bathroom
Food stored on floor. Container of oil on floor by back bathroom area- operator moved off floor.
Stored food not covered. Tray of bread left uncovered by storage shelf near kitchen entrance - operator covered.
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.