Acquolina
2320 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1620804
What drove the grade
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 9 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: 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 then handle bowls of food without washing hands.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed short ribs and lasagna stuffed clams portions prepared 08/22 not date marked. Operator date marked
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at bar handwashing sink used for dumping, evident by lime wedges I in sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Bar area
No soap provided at handwash sink.
Bar area
Basic9
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from flour and sugar original container not identified by common name.
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic containers of rice,sugar,cooking oil stored on kitchen floor in preparation area
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in ice machine a stainless steel bowl with no handle used to dispense ice.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Back kitchen area. Operator removed wiping cloths.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple containers stacked with moisture between them
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Small Carbon dioxide tank not secured outside walk-in cooler.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.