Banchero Express

74 Indian Trace, Weston, FL 33326 · Permanent Food Service · License 1622916

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 22 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (3 fixed by the Sep 22 follow-up, 1 fixed on the spot), 6 intermediate (1 repeat), 8 basic (1 repeat); intermediate violations cost 18 at most
-39
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed reduced oxygen packages of assorted pizza and empanadas.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed on speed rack next to pizza oven fuzet pizza (79°F - Hot Holding); cheese pizza (83°F - Hot Holding) per employee held out of temperature approximately one hour. Employee voluntarily discarded.
  Fixed on the spot
  Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours.
  Observed pizza 3-502.12(E)(1) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (1) Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses;
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw breaded chicken stored over unwashed tomatoes in walk-in cooler
Intermediate6
- Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
  Observed assorted empanadas and pizzas 502.12(D)(2)(h) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishments that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (h) Labeled with the product name and the date packaged;
  Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
  3-502.12(E)(3) and (4) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (3) Labels the package on the principal display panel with a 'use by' date that does not exceed 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first; and (4) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging.
  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed beverage glass stored in handwashing sink front counter
  No paper towels or mechanical hand drying device provided at handwash sink.
  Front counter.
  Repeat violation
  No soap provided at handwash sink.
  Front counter
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food(sugar )removed from original container not identified by common name.
  Storage room.
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  Observed assorted empanadas and pizza 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of fries on walk-in freezer floor.
  Repeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In-use tongs stored on equipment door handle between uses.
  Oven door handle
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee chopping parsley with no hair restraint. Employee placed hat on.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front counter.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored inside mop bucket.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.