La Birra Bar
1830 Main St, Weston, FL 33326 · Permanent Food Service · License 1626212
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 2 basic-21
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 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
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
At time of callback inspection still observed
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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 cold held at greater than 41°F.
Observed in flip top cooler sliced American cheese (57°F - Cold Holding); sliced provolone (56°F - Cold Holding); sliced pepper jack cheese (48°F - Cold Holding); sliced white American cheese (59°F - Cold Holding) per employee removed from walk-in cooler and placed in unit less than 2 hours not portion or prepared today. Operator placed in walk-in cooler.
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 house made fried crispy onions (85°F - Hot Holding) out at room temperature per operator held out of temperature less than two hours. Employee placed in cooler. Discussed putting on Time Is a public health control. Emailed form.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee enter kitchen put gloves on and plated up a hamburger without washing hands first. Employee washed hands.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed wiping cloth and plastic measuring pitcher stored in handwashing sink. Observed measuring pitcher and a glass stored in handwashing sink in dishwasher area. Employee removed
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Clemente Frohlich
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.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cook line. Employee placed in sanitizer bucket.
Fixed on the spot
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.