LITTLE HEN
4579 WESTON RD, Weston FL 33331 · 9546260855
Last inspected Jul 23, 2026 · 10 visits since July 2023
AUG 24
FEB 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Live, small flying insects found Observed one small flying insect landing on clean plates and rolled silverware. At front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015599 | Jan 8, 2026 | Jun 24, 2026 | $600 |
| 2--2014048932 | Oct 22, 2014 | Jan 22, 2015 | $2,600 |
Inspection history
10 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 garbage can then handled flat of eggs without washing hands. Employee washed hands.
Raw animal food stored in same container as ready-to-eat food. Observed in reach in cooler raw hamburger patties stored in same container with Canadian bacon and cooked applewood ham. Operator pace in separate containers and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw diced beef stored over cooked applewood ham. Chef stored correctly. Observed in low boy at prep station raw smoked salmon over a container of cucumber finger sandwiches. Operator stored correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooling drawers sliced tomatoes (55F - Cold Holding); steak (50F - Cold Holding) per chef removed from reach in refrigerator and placed in unit approximately 2 hours ago not portion or prepared today. Operator placed ice packs on items.
Show the remaining 3 findings ▾
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 and the time removed from temperature control cannot be determined. Observed a 9:35 no time marked on poached eggs held using time as a public health control. Operator determined that item made at 9:00 Operator correctly time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Flour container. Operator removed.
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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 eggs changed gloves and continued to plate eggs without washing hands. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over squeeze bottle of mayonnaise. Chef stored correctly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 61F on counter out at room temperature per chef held out of temperature less than 20 minutes. Chef placed in low boy cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (47F - Cold Holding) per chef removed from reach in and placed in low boy cooler at bar approximately 30 minutes. Not portion or prepared today. Chef placed in reach in cooler to quickly chill.
Handwash sink used for purposes other than handwashing. Observed plastic container cup and spoon in hand washing sink prep area. Chef removed.
Food stored on floor. Observed box of waffle mix stored on floor in kitchen.
No handwashing sign provided at a hand sink used by food employees. Prep area
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
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 eggs, then proceeded to manipulate clean equipment. Employee replaced gloves but failed to wash hands. Employee washed hands properly.
Live, small flying insects found Observed one small flying insect landing on clean plates and rolled silverware. At front counter.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in front of dishwasher machine. Raw beef stored directly above ready to eat bacon. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at cook line - container of caramelized onions dated 7/10 to 7/30. Operator discharged at will. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at cook line - container of caramelized onions dated 7/10 to 7/30. Operator discharged at will. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawer under grill - raw beef (48F - Cold Holding); sausage (47F - Cold Holding) as per operator item not portioned or prepared today, items held out of temperature for approximately 2 hours. Operator placed bags of ice on top of items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill at cook line - poached eggs (103F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator placed item under Time Control.
No soap provided at handwash sink. No soap at handwashing sink next to triple sink. Operator provided item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed bar at front.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaged in food manipulation while wearing a watch. Employee removed item.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer (avantco) - Raw tuna (not commercially packaged) stored over ready to eat applewood ham. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at Reach in cooler (Hoshizaki) - Raw beef stored over ready to eat bacon and hallandaise sauce. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - raw salmon (50F - Cold Holding); egg whites (54F - Cold Holding) items not portioned or prepared today. As per operator items held out of temperature for approximately 1 hour. Operator placed bags of ice for items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of coffee stored next to clean plates and utensils at drying rack. employee removed and stored item correctly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee manipulating food while wearing wrist watch. Employee removed item.
Food stored on floor. Observed by office room - jogs of syrup stored directly on the floor. Operator stored correctly.
Aug 8, 2024Inspection 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 ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at bar - employee grabbed trash can out of the way and then grabbed clean container to store lemons. Educated employee on handwashing procedures. Employee complied.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, raw tuna (not commercially packaged) stored above bread. Operator stored properly.
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 front - salmon (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator item held out of temperature for more than 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 front - salmon (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator item held out of temperature for more than 12 hours. See stop sale.
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. Observed 2 employees training expired since 2023.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from an open cup at dishwasher rack
Employee eating in a food preparation or other restricted area. Observed 2 employees eating while standing using drying rack shelf to hold plate - shelves below with clean utensils.
No suitable facilities provided to store employee clothing and other possessions. Observed electric scooter stored in front of mop sink.
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (115F - Hot Holding), per employee food hot held less than 30 minutes, observed food under grill stove, employee placed on grill to reheated.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee doesn't how to check the proper sanitizer amount on trip,e sink, neither the proper amount of hot water temperature of dishwasher.
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. Poster emailed to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager does not have thermo labels or hot water thermometer to measure water temperature
No soap provided at handwash sink. Fronts counter, employee provided.
Food stored on floor. Storage area, case of lemons, case of tomatoes, box of cooking oil.
Improper storage of maintenance equipment that interferes with cleaning. Large plastic bags, brushes and cleaning inside mop sink.
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen protein reach in cooler- observed raw chicken breast being stored over hollandaise sauce and vegan patties. Employee stored chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoke salmon, shredded cheese, feta cheese, hard boiled eggs, diced ham, raw beef patties, liquid eggs temperature ranges 48-60 Degrees F. Operator stated items was placed on cold holding unit. Operator put ice on all food items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter Hand washing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter grill station- operator stated precooked pork bacon is on TPHC. Bacon 86 degrees F. No temperature or time documented and no written plan. Provided operator with TPHC documents.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter coffee machine- observed employee thermo cups on prep station.
In-use tongs stored on equipment door handle between uses. Front counter oven- observed tongs hanging toaster door handle.
Soiled dry wiping cloth in use. Fro
Standing water in bottom of reach-in-cooler. Main entrance protein reach in cooler- observed standing water on the floor.
Wet mop not stored in a manner to allow the mop to dry. Main kitchen dish area- observed mop wet nesting inside mop bucket.
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.