NEGRONI
1744 MAIN ST, Weston FL 33326 · 954-444-0096
Last inspected Aug 10, 2026 · 9 visits since February 2024
JUL 24
FEB 25
OCT 25
MAR 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. December 1, 2023. Operator renewed during inspection, observed new license wit expiration date December 1, 2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036995 | Mar 23, 2026 | Jun 17, 2026 | $400 |
| 2--2017036248 | Jul 6, 2017 | Aug 29, 2017 | $200 |
Inspection history
9 visits, newest first
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025 Establishment observed preparing, serving, or selling food. to customers with an expired license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cook line cooling drawer raw steak stored over salmon and mahi. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler feta cheese (51F - Cold Holding) in a pa store in another pan per operator held out of temperature less than two hours not portion or prepared today. Operator placed in cooler.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed chef knife and scraper front bar
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink.
Commercially processed reduced oxygen packaged fish Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Stored food not covered. Sugar container not covered in storage area
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket.
Working containers of food sugar removed from original container not identified by common name. Storage room
Mar 23, 2026Administrative complaint recommendedRoutine Inspection
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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025 Establishment observed preparing, serving, or selling food. to customers with an expired license.
Raw animal food stored over or with unwashed produce. Observed in walk-in cooler bone in rib eye steak stored over unwashed lemons and limes. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler plates of carpaccio stored over containers of ponzu sauce and citrus dressings. Observed at sushi station raw tuna stored over cooked shrimp Observed raw salmon stored over a container avocado mayonnaise. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk-in cooler a container of fresh roasted garlic aioli and truffle mayonnaise dated 03/12/2026 see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler a container of fresh roasted garlic aioli and truffle mayonnaise dated 03/12/2026
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed left interior side of ice machine small accumulation of black/green mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in storage room employee backpack stored on top of a container of flour.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 Ppm quaternary. Operator changed solution rechecked 300
Wiping cloth sanitizing solution stored on the floor. On cooling line and front expo line
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw shell eggs stored over ready to eat burrata cheese, operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of flip top cooler in kitchen - provoleta cheese (77F - Cold Holding) as per operator item not portioned or prepared today, as per operator item left at room temperature to soften the cheese. Employee stored in cooler.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink at small bar by entrance - sanitation bucket stored in sink.
Spray bottle containing toxic substance not labeled. Observed spray bottle in kitchen with blue liquid without label.
Ice scoop handle in contact with ice. Observed at bar - employee stored correctly.
No handwashing sign provided at a hand sink used by food employees. Observed at sink at sushi station.
Feb 7, 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 speed rack next to flip top cooler in kitchen. Tray of branzino (73F - Cold Holding) thawing at room temperature. As per operator item held out of the for approximately 3 hours. Operator placed item in freezer. Observed at flip top cooler in kitchen - garlic in oil (47F - Cold Holding); as per employee item held out of temperature for approximately 30 minutes. item not portioned or prepared today. Employee placed item in walk in cooler. Observed at coffee station - container of milk (47F - Cold Holding) as per employee item held out of temperature for 1 hour. Employee placed item in ice bath.
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at low boy cooling drawer in cookline - raw shrimp stored over cooked Ready to eat Short Ribs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at speed rack next to flip top cooler in kitchen. Tray of branzino (73F - Cold Holding) thawing at room temperature. As per operator item held out of the for approximately 3 hours. Operator placed item in freezer. Observed at flip top cooler in kitchen - garlic in oil (47F - Cold Holding); as per employee item held out of temperature for approximately 30 minutes. item not portioned or prepared today. Employee placed item in walk in cooler. Observed at coffee station - container of milk (47F - Cold Holding) as per employee item held out of temperature for 1 hour. Employee placed item in ice bath.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to triple sink - bottle of Clorox stored in sink. Operator removed and stored properly.
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 5 employees on food handling duties without manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed buckets of ice stored directly on the floor. Operator stored correctly.
Time/temperature control for safety food thawed in an improper manner. Observed at speed rack next to flip top cooler in kitchen. Tray of branzino (73F - Cold Holding) thawing at room temperature.
Jul 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 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. Observed at main bar and front bar dishwashing machines.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no test strips at establishment.
Jul 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 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 cook line - employee grabbed trash can with gloved hands then scratched her neck and proceeded to plate food. Educated employee on hand washing. Employee washed hands and put new gloves on.
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. Observed at main bar and front bar dishwashing machines.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer. Raw chicken stored above sweet potatoes fries. Both items not commercially packaged. Operator stored properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed at walk in cooler - bucket of chicken broth marked with made date 7/3. 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 at walk in cooler - Provoleta cheese (47F - Cold Holding); sausage (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); salami (45F - Cold Holding); cooked ham (47F - Cold Holding); lasagna (49F - Cold Holding); burger patties (46F - Cold Holding) Additionally observed at flip top cooler across from grill. shrimp (47F - Cold Holding); As per operator items not portioned or prepared today. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed at walk in cooler - bucket of chicken broth marked with made date 7/3. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - Provoleta cheese (47F - Cold Holding); sausage (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); salami (45F - Cold Holding); cooked ham (47F - Cold Holding); lasagna (49F - Cold Holding); burger patties (46F - Cold Holding) Additionally observed at flip top cooler across from grill. shrimp (47F - Cold Holding); As per operator items not portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove - pot of chicken broth (120F - Hot Holding) As per operator Item held out of temperature for an hour. Operator turned stove on to reheat up to 165F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no test strips at establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at main bar's hand washing station - Additionally no paper towels at handwashing station next to ice machine. operator provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with Time Health Control form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on preparing table at expo line. Operator removed and stored properly.
Ice scoop handle in contact with ice. Observed at main bar. Operator stored properly.
Wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 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.
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 printed and posted
Handwash sink used for purposes other than handwashing. Next to ice machine, dry wiping cloth and plastic measure cup inside, employee removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not hot water temperature thermometer device, not thermo labels
Ice scoop handle in contact with ice. Inside large machine in front of dishwasher area, employee removed
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 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. After 3er. Attempt.Dishwasher (Chlorine 00 ppm).employee prime sanitizer button. Chlorine sanitizer at 100 ppm.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed during inspection, observed new license wit expiration date December 1, 2024.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working as dishwasher not knowledge on how to test the dishwasher machine to verify proper function and amount of sanitizer chemical. Instructions given to employee
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 paper towels or mechanical hand drying device provided at handwash sink. -Bar area -cook line area Employee provided
Clean utensils or equipment stored in dirty drawer or rack. Expo station, middle shelf- single service plates and bowls stored on soiled surface. Employee removed to be wash and sanitize
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. Salmon being defrost in packages,per manager salmon on defrost time, less than one hours. After instructed, employee open reduced oxygen package.
Ice scoop handle in contact with ice. Employee 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.