3NATIVES
292A Indian Trace, Weston, FL 33326 · Permanent Food Service · License 1626252
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on and off cold water faucet to wash hands.
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed at front in granola container scoop handle in contact with granola. Employee removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch on left wrist while making juices.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in gluten free oatmeal a plastic container without handle used to scoop oatmeal. Employee removed.
Fixed on the spot
Earlier inspections 1
A90Routine inspection6 violations, 2 high priority No follow-up needed
- First visitAug 6, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: 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 cell phone place gloves on and engaged in food preparation without washing hands.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spay bottle of sanitizer stored hanging on dry storage shelf above a container of peanut butter portion cups. Employee removed
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed at front counter the scoop handle in contact with granola. Employee removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At front counter a bowl or container with no handle used to dispense oatmeal. Employee removed
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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.