ZONA BLU ITALIAN DELI & RESTAURANT
189 WESTON RD, Weston FL 33326 · 786.487.5178
Last inspected Aug 18, 2026 · 10 visits since July 2023
NOV 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects at dishwashing area. Operator killed and sanitizer areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019032375 | Jun 5, 2019 | Jul 12, 2019 | $200 |
Inspection history
10 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Faucet at three-compartment sink does not reach all compartments.
Raw animal food stored over canned/bottled drinks. Observed raw shrimp stored over heavy cream in lower portion of flip top. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in lower flip top raw chicken cubes stored over raw lamb chops. Operator 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 drop off dirty dishes and handle to go items without washing hands
Show the remaining 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clams/mussels/oysters removed from original container for long-term storage.
Employee with no hair restraint while engaging in food preparation. One employee. Employee placed hair restraint on.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top coolers. Employee removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top convection oven
Silverware/utensils dried with a towel/cloth. Observed dishwasher drying plates
Jan 29, 2026□ 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 ▾
Equipment in poor repair. Observed single door coke cola reach in ambient temperature 58F. Operator placed service call.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in plastic containers in walk-in freezer Soup 103F-109F @ 3:25 cooling since 2:30 rechecked 90F-101F@ 3:55 at this rate the soup will not cool to 70F in 2 hours. Operator placed in shallow pan to quickly chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter patties (58F - Cold Holding); lemon torte (58F - Cold Holding); tiramisu (58F - Cold Holding) per operator stored in reach in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in single glass reach in créme brûlée (58F - Cold Holding) per operator held out of temperature less than 2 hours. Operator placed in walk-in cooler Observed butter patties (58F - Cold Holding); lemon torte (58F - Cold Holding); tiramisu (58F - Cold Holding)per operator stored in unit overnight see stop sale. Ambient temperature 58F Observed in lower flip top fresh garlic and oil (55F - Cold Holding) per operator left out at room temperature 10 minutes prior to inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher rinse hands in three compartment sink
Clams/mussels/oysters removed from original container for long-term storage.
Equipment in poor repair. Observed single door coke cola reach in ambient temperature 58F. Operator placed service call.
Food stored on floor. Observed plastic buckets filled with peeled potatoes stored in contact with walk-in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line a laddle stored in standing water temperature of 77F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Silverware/utensils dried with a towel/cloth. Observed dishwasher drying bowls with a towel.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 10 Ppm. Operator added more chlorine rechecked 50 Ppm
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee mixing pasta and cream in cheese wheel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer at expo window - Carpaccio (not commercially packaged) over tartuffo dessert (not commercially packaged)operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in freezer - raw chicken (not commercially packaged) stored on top of tuna (not commercially packaged) operator stored correctly.
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 - Half chicken (47F - Cold Holding); cooked octopus (46F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for unknown time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawer in kitchen - calamari (46F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for approximately 1 hour. Employee place ice bags on item. Observed at walk in cooler - Half chicken (47F - Cold Holding); cooked octopus (46F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for unknown time. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler in kitchen - Ossobuco made 48 hours prior to inspection without date mark.
Food stored on floor. Observed near restrooms - box of oil stored directly on the floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed at expo window - knives stored between wall and table. Operator removed and stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen - wiping clothes not in solution. Operator made sanitation bucket and store item properly.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen on flip top cutting board - cup of coffee. Employee removed and stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping cloth hanging from pizza masters waist line. Employee stopped using cloth and removed item from waist.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in cooler across from the pasta boiler - raw tuna stored above cooked ossobuco.operetpr stored correctly. Additionally observed at cooling drawer under grill - raw branzino stored over cooked chicken. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from pasta boiler - fish bottarga (56F - Cold Holding); mussels (48F - Cold Holding) as per operator items not portioned or prepared today - as per operator items out of temperature for approximately 2 hours, operator place bags of ice on top of items.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen - sink used for dumping, evident by the shrimp tail in drain.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar.
Cloth used as a food-contact surface. Observed at pizza station - wiping cloth in contact with bread in warming drawer. Operator removed and stored correctly
Food stored on floor. Observed by the restroom entrance - box of cooking oil stored directly on the floor. Operator stored correctly.
In-use tongs stored on equipment door handle between uses. Observed at pizza station - tongs hanging from warming drawer's handle. Operator stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment- multiple wet wiping cloths not stored in solution. Operator stored correctly.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb at dumpster area.
Clam/mussel tags not maintained in order according species. Operator reorganized.
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.
Employee eating in a food preparation or other restricted area. Observed uncovered glass in prep area across from dish machine. Operator covered and placed on bottom shelf.
Open dumpster lid.
Jul 12, 2023□ Call Back - CompliedComplaint Investigation
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. -Observed accumulation of black substance buildup on AC vents, walls and ceiling tiles throughout kitchen.
Jul 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects at dishwashing area. Operator killed and sanitizer areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lasagna cold held at 47°F, cooked octopus 46°, cooked potatoes 50°, cooked veal 48° marinara sauce 48°and pasta 48°F. Per operator, all items cook on 07/08-07/09 2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp cold held at 44 degrees Fahrenheit in refrigerator drawers. Per operator, shrimp had placed in unit 3 hours per to the inspection. Operator place ice pack on item for quick chill. -Observed lasagna cold held at 47°F, cooked octopus 46°, cooked potatoes 50°, cooked veal 48° marinara sauce 48°and pasta 48°F. Per operator, all items cook on 07/08-07/09 2023. See stop sale.
Clams tag removed from original container prior to container being emptied. Observed no tags in container with clams. Advice operator to keep tag in container until empty. Operator placed original tag back in container.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black substance buildup on AC vents, walls and ceiling tiles throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food table. Operator removed and stored properly.
Equipment in poor repair. -Observed walk-in cooler ambient temperature at 47 degrees Fahrenheit.
In-use knife/knives stored in cracks between pieces of equipment. -Observed in-use knife stored between prep table and refrigerator.
Old labels stuck to food containers after cleaning.
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.