El Club de la Milanesa
1760 Bell Tower Ln 1 Flr, Weston, FL 33326 · Permanent Food Service · License 1625988
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection6 high priority (4 fixed on the spot), 4 intermediate (2 repeats), 4 basic-42
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Routine inspection
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line. Observed on cook line sliced ham (53°F - Cold Holding); sliced mortadella (50°F - Cold Holding) per operator not portion or prepared today held out of temperature less than thirty minutes. Operator placed items in ice bath.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed on cook line rail shell eggs (56°F - Cold Holding) per employee removed from walk-in cooler and placed on cook line rail 5 minutes before inspection. Employee placed in cold holding drawer.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed in deep covered container Mashed potatoes 130°F @12:38 cooling since 12:28 rechecked 125 @1:10 at this rate food will not cool to 70°F within 2 hours. Operator separated into separate containers and placed in walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in walk-in freezer raw chicken tenders stored directly above whole roasted eggplant not all commercially packaged. Operator stored correctly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk-in cooler raw chicken cutlets stored directly over whole sirloin steak.
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee was hands for less than 10 seconds.
Intermediate4
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Javier Banchero
Repeat violation
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only one employee has training.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line In-use utensil stored in standing water 74°F
In-use tongs stored on equipment door handle between uses.
Observed four pairs of tongs hanging on oven door handle
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop wet nesting inside mop bucket.
Earlier inspections 2
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
C72Complaint inspection13 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
At time of callback inspection still observed
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed . Dented 6 pounds 11 ounces can tomato pomodoro
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs (79°F - Cold Holding) on cook line per operator held out of temperature less than 30 minutes. Operator placed in cooling drawers
Fixed on the spot
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Emailed poster and operator posted.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed small scrubbers stored inside hand washing sink at bar
No paper towels or mechanical hand drying device provided at handwash sink.
Batteries to dispenser dead next to convection oven. Front bar
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager Guillermo Garcia
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
In dry storage area.
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated
Observed . Dented 6 pounds 11 ounces can tomato pomodoro
Food stored on floor.
Boxes raw shell eggs stored on walk-in cooler floor
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 contract with flour.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.