Weston Diner
4484 Weston Rd, Davie, FL 33331 · Permanent Food Service · License 1619252
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler chicken soup (47°F - Cold Holding) per operator not portion or prepared today held in cooler overnight. Observed in flip top cooler fresh garlic and oil (45°F - Cold Holding) not portion or prepared today per operator held in unit over.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler chicken soup (47°F - Cold Holding) per operator not portion or prepared today held in cooler overnight. Observed in flip top cooler fresh garlic and oil (45°F - Cold Holding) not portion or prepared today per operator held in unit over. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed right lower flip top raw country fried steak over ready to eat corned beef hash. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed cook turn on and off cold water faucet only to wash hands
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed one live roach on floor underneath convection oven in prep area. Operator killed and cleaned an sanitize.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade. Operator cleaned and sanitized .
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food sugar and flour removed from original container not identified by common name.
Dry storage shelf. Operator labeled.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Stored on floor next to the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Can operator holder. Operator cleaned and sanitized.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
On cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Behind steam table on cook line. Observed black mold like substance on the wall by three compartment sink.
Floor soiled/has accumulation of debris.
Heavy build up of grease and food debris underneath cook line. Also in prep areas
Earlier inspections 1
C71Complaint inspection13 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed meat loaf (44-46°F - Cooling); chili (53°F - Cooling) chili stored in deep covered plastic container items prepared last night and held in cooler overnight
Food with mold-like growth.
See stop sale. Observed Tuscan bean soup with mold on top .
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed meat loaf (44-46°F - Cooling); chili (53°F - Cooling) chili stored in deep covered plastic container items prepared last night and held in cooler overnight. See stop sale.
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee wash hands for 7 seconds
Code 22, Food-contact surfaces clean and sanitized: 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.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (53°F - Cooling) stored in deep covered plastic container
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cook line shelves.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Dispenser jammed by prep sink
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food sugar removed from original container not identified by common name.
Prep area
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed In-use utensil stored in standing water temperature 87°F Operator discarded water.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
On cook line
Floor soiled/has accumulation of debris.
Underneath cook line.
Code 40, Employee personal belongings: 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.