Izgara Mediterranean Cuisine
1948 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1623261
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 top of steam table roasted tomato wedges (90°F - Hot Holding); roasted broccoli (90°F - Hot Holding) per operator held out of temperature less than 5 minutes. Operator placed in oven to reheat. Discussed using time control with operator.
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 walk-in cooler raw lamb skewers stored on top of a container of raw sliced onions. Operator stored correctly
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Machine primed 50Ppm
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled at the bar.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line a spoon stored in standing water temperature 75°F
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Over dish washing area
Earlier inspections 1
B89Routine inspection5 violations, 2 high priority No follow-up needed
- First visitJul 29, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 in steam well roasted potatoes (130°F - Hot Holding) per employee held out of temperature less than 15 minutes.
Employee increased thermostat temperature
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on cold water faucet only to wash hands.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed fork stored in hand washing sink front counter steel wool.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense sugar and rice food.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Dishwasher area
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.