Cafe 27 Bar & Grill
4690 US Hwy 27, Weston, FL 33332 · Permanent Food Service · License 1620954
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (no follow-up needed), 6 basic-12
- Safety score88
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 visitSep 2, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in lower flip top raw gator pieces (44-45°F - Cold Holding) per operator held in cooler overnight not portion or prepared today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in lower flip top raw gator pieces (44-45°F - Cold Holding) per operator held in cooler overnight not portion or prepared today. See stop sale
Basic6
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 in flour container the handle in contact with the flour. Operator removed
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed spoon stored in standing water 79°F next to rice cooker. Operator discarded water.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Lower flip top coolers
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.