Carolina Ale House

2618 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1621082

A
Grade A
Safety score 95 of 100
Latest visit: Aug 7, 2026

What drove the grade

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 7 routine inspection
    5 basic
    -5
  • Safety score95

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 7, 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:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Observed on flat top grill In-use utensil stored in standing water temperature 115°F. Operator move to hot side.

      Fixed on the spot

    • Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employee wearing a bracelet while preparing food.

    • Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.

      On cook line. Operator stored in bucket.

      Fixed on the spot

    • 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.

      Observed employee cellphone and speaker on cook line shelf next to rolls. Employee removed.

      Fixed on the spot

    • Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

      Operator chained

      Fixed on the spot

    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.

Most cited

In-use utensils properly stored1
Clean clothes, hair restraints, jewelry1
Wiping cloths and linens1
Employee personal belongings1
Other sanitary and safe operation1