WESTON DINER
4484 WESTON RD, Davie FL 33331
Last inspected Aug 3, 2026 · 13 visits since August 2023
FEB 25
JUL 25
SEP 25
JUN 26
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed 5 roaches crawling on kitchen wall, oven and floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079062 | Sep 22, 2025 | Jan 12, 2026 | $1,200 |
| 2--2025054183 | Jul 18, 2025 | Aug 20, 2025 | $400 |
Inspection history
13 visits, newest first
Aug 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat loaf (44-46F - Cooling); chili (53F - Cooling) chili stored in deep covered plastic container items prepared last night and held in cooler overnight. See stop sale.
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.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 7 seconds
Food with mold-like growth. See stop sale. Observed Tuscan bean soup with mold on top.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meat loaf (44-46F - Cooling); chili (53F - Cooling) chili stored in deep covered plastic container items prepared last night and held in cooler overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (53F - Cooling) stored in deep covered plastic container
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line shelves.
No paper towels or mechanical hand drying device provided at handwash sink. Dispenser jammed by prep sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on can storage rack.
Floor soiled/has accumulation of debris. Underneath cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 87F Operator discarded water.
Wall soiled with accumulated grease, food debris, and/or dust. On cook line
Working containers of food sugar removed from original container not identified by common name. Prep area
Jun 8, 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 ▾
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 handled clean plate without washing hands. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoke salmon stored over sliced deli turkey breast on speed rack in walk-in cooler. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken pot pie mix and gravy chili and marinara date marked 05/26-05/27. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken pot pie mix and gravy chili and marinara date marked 05/26-05/27
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler coleslaw (44-45F - Cold Holding) stored in a container inside another container. Held out of temperature less than 2 hours. operator voluntarily discarded. Not portion or prepared today. Observed in lower flip top chicken fingers (51F - Cold Holding) per operator removed from walk-in cooler to holding unit less than two hours, operator placed in walk-in cooler to quickly chill. Not portion or prepared today.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around the compressor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the scoop handle in contact with the sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to burner stove In-use utensil stored in standing water temperature 87.
Stored food not covered. Observed raw chicken breast on speed rack not covered
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed at flip top cooler - sliced ham (51F - Cold Holding); cooked chicken (53F - Cold Holding) as per operator items not portioned or prepared today, item held out of temperature for approximately 2 hours, operator stored items in walk in cooler.
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 next to grill - pooled eggs without proper time mark. As er operator item held for approximately 2 hours. Operator provided time label.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - cooked potatoes (123F - Hot Holding); oatmeal (124F - Hot Holding) as per operator items held out of temperature for approximately 2 hours, operator turned up temperature.
No soap provided at handwash sink. Observed at handwashing sink next in expo bay.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw made on-site more without date mark. As per operator item made more than 24 hours prior to inspection. Operator provided date mark
Stored food not covered. Observed at rack - panko not covered. Operator covered.
Jul 21, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Observed: Roach activity present as evidenced by live roaches found. Observed 1 roach crawling on kitchen floor. Not complied. Priority: High Priority
Jul 18, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate2 Basic
Show 8 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 over raw fish. Employee stored correctly.
Roach activity present as evidenced by live roaches found. Observed 5 roaches crawling on kitchen wall, oven and floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line -cooked chicken (47F - Cold Holding); sausage (52F - Cold Holding) as per employee item held out of temperature for approximately 2 hours. Employee stored items in walk in.
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 pooled eggs in ice bath without proper time mark. As per employee item held for approximately 2 hours. Employee provided time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above grill - hash browns (108F - Hot Holding); sausage (108F - Hot Holding) as per employee item held out of temperature for 2 hours. Employee placed items in walk on cook took for reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - Nova and Onions not marked as raw.
Dead roaches on premises. Observed one dead roach near drain in kitchen.
Ice buildup in reach-in freezer at cook line. Ice buildup in walk -in freezer.
Feb 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked rice (50F - Cold Holding); roast beef (51F - Cold Holding); cooked pork (52F - Cold Holding) as per operator items cooked 18 hours prior to inspection. Items held out of temperature for unknown amount of time. See stop sale. Observed ice bath on counter in kitchen - egg white (53F - Cold Holding); pooled eggs (52F - Cold Holding) As per operator items held out of temperature for approximately 30 minutes. Operator replaced the ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above grill - sausage (93F - Hot Holding) as per operator items held out of temperature for approximately 30 minutes. Operators placed items on time control.
Feb 14, 2025Administrative 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 ▾
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 employee drop off dirty plates then proceeded to touch trash bin then handled clean utensils without washing hands nor gloves change. Employee washed 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 walk in cooler - cooked rice (50F - Cold Holding); roast beef (51F - Cold Holding); cooked pork (52F - Cold Holding) as per operator items cooked 18 hours prior to inspection. Items held out of temperature for unknown amount of time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked rice (50F - Cold Holding); roast beef (51F - Cold Holding); cooked pork (52F - Cold Holding) as per operator items cooked 18 hours prior to inspection. Items held out of temperature for unknown amount of time. See stop sale. Observed ice bath on counter in kitchen - egg white (53F - Cold Holding); pooled eggs (52F - Cold Holding) As per operator items held out of temperature for approximately 30 minutes. Operator replaced the ice.
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 on cart - cups of pooled eggs without time mark, as per operator item held for approximately 30 minutes. Operator placed proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above grill - sausage (93F - Hot Holding) as per operator items held out of temperature for approximately 30 minutes. Operators placed items on time control.
Spray bottle containing toxic substance not labeled. Observed at servers counter in dining area. Operator provided label.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at prepping table in rear of kitchen. Operator stored correctly.
Food stored on floor. Observed at walk in freezer - box of fries stored directly on the floor.
Ice buildup in reach-in chest freezer in kitchen.
Stored food not covered. Observed warming pot with grits on expo counter without lid.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 8 high priority.
8 High priority1 Intermediate3 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm. Operator set up triple sink with chlorine.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line - employee cracked 3 eggs and proceeded to work with food without removing gloves and washing hands. Educated employee on proper handwashing techniques. Employee properly washed hands.
Raw animal food stored over or with ready-to-eat food in a reach in freezer - not all products commercially packaged. Observed raw chicken cutlets ( not commercially packaged) stored over bags of fries. Employee 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 - container of chicken with label from 7/17.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line - shell eggs 76F. As per operator item out of temperature for approximately 90 minutes. Employee placed in cooler for proper storage.
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 chilli (48F - Cold Holding); chicken soup (47F - Cold Holding); beans (47F - Hot Holding); alfredo sauce (47F); cooked potatoes (47F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler chilli (48F - Cold Holding); chicken soup (47F - Cold Holding); beans (47F - Hot Holding); alfredo sauce (47F); cooked potatoes (47F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 6 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 - gravy (120F Hot Holding); oatmeal (130F - Hot Holding) as per operator items out of temperature for 2 hours. Operator heat items back up to 165F.
Spray bottle containing toxic substance not labeled. Observed at waiter's station 2 sprayer bottles without proper label. Operator labeled correctly.
Floor tiles missing and/or in disrepair. Observed at cook line in front of main stove.
Ice buildup in reach-in freezer. Observed by fryer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prepping table by expo line. Employee stored properly.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. hash browns (61F - Cold Holding), observed hash browns bags under stove shelf without refrigeration, per employee food held less than 4 hours. Employee placed back on walk in cooler for a quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Dish ware room.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.
In-use ice scoop stored on soiled surface between uses. Service area, employee removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer- rusted shelves
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In cook line next to grill stove, employee removed.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Main kitchen cook line- observed chlorine 200ppm in sanitizer bucket. Operator discarded sanitizer solution and replaced. 100 ppm sanitizer solution in sanitizer bucket.
Ceiling/ceiling tile shows damage or is in disrepair. Main kitchen prep area at walk-in cooler- observed ceiling tile damaged above prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep area at walk in cooler- observed employee personal bag on prep table shelf.
Employee with no hair restraint while engaging in food preparation. Observed no cooks wearing hair restraint in main kitchen while preparing food.
Exterior door has a gap at the threshold that opens to the outside. Main kitchen exit door- observed gap at right bottom of exit door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at cook line.
In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs on oven door handle.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Worn, torn and/or soiled floors/carpeting. Observed floor torn and damaged in walk in freezer.
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.