Graziano's Gourmet
1721 Main St, Weston, FL 33326 · Permanent Food Service · License 1622837
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection7 high priority (1 fixed by the Oct 29 follow-up, 5 fixed on the spot, 2 repeats), 3 intermediate, 3 basic-40
- Administrative complaint on Oct 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 29, 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
High priority1
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At time of callback inspection fettuccine 41°F
Fixed
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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 cooler cooked fettuccine (51°F - Cooling) in deep covered plastic container per operator prepared more than 24 hours and stored in unit overnight Observed in front counter display ham and cheese tart (47°F - Cold Holding) per operator held in display unit over night.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 cooler breaded chicken cutlets (45°F - Cold Holding); breaded beef cutlets (45°F-Cold Holding) per operator removed from walk-in cooler and placed in unit held out of temperature approximately 40 minutes. Operator placed in walk-in cooler to chill.not portion or prepared today. Observed in front counter display ham and cheese tart (47°F - Cold Holding) per operator held in display unit over night.not portion or prepared today. See stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in front counter display chicken and white sauce empanadas (110°F - Hot Holding); ham and cheese empanadas (110°F); 3 cheese empanadas (105°F - Hot Holding); chicken empanadas (105°F - Hot Holding) per operator held out of temperature less than 1 hour. Operator increased temperature of unit.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in lower flip top cooler cooked fettuccine (51°F - Cooling) in deep covered plastic container per operator prepared more than 24 hours and stored in unit overnight. See stop sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed at cook line .10:00 , no time marked on hash browns )held using time as a public health control. Operator determined that item made at 9:00am operator time marked. Operator correctly time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in flip top low section raw breaded beef cutlets stored over ready to eat cooked bacon. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed server and cook turn on and off cold water faucet to wash hands. Employee rewashed hands.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in lower flip top cooler cooked fettuccine (51°F - Cooling) in deep covered plastic container per operator prepared more than 24 hours and stored in unit overnight.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips for dish machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed at front counter glass cleaner.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on flat top In-use utensil stored in standing water temperature 132°F
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on front counter next to iced tea maker. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed at front counter a cup with no handle used to dispense sugar. Operator discarded.
Fixed on the spot
Earlier inspections 1
F50Routine inspection11 violations, 5 high priority Administrative complaint
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 boy cooler on cook line sweet potato fries (70-80°F - Cold Holding) per operator held in cooler overnight. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in lower flip top boy cooler on cook line sweet potato fries (70-80°F - Cold Holding) per operator held in cooler overnight. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed hash brown (93-94°F - Hot Holding) on cook line shelf. Per operator held out of temperature less than 3 hours. Operator placed on Time Control.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in lower flip top on cook line raw chicken stored over raw beef. Employee stored correctly. Observed on speed rack raw breaded chicken stored over raw breaded pork. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell egg then handled clean plate without washing hands. Employee washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container of tomatoes stored and wiping cloth stored in handwashing sink on cook line. Operator removed
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed baby arugula stored on top of container of cooked short ribs. Operator stored correctly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On cook line tongs hanging on oven door handle.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed one employee
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee with bracelet on left wrist while preparing food
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Expired on December 1 2025
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.