Little Hen
4579 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1622764
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 4 basic-20
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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 lower flip top a container of pasteurized egg whites (44-45°F - Cold Holding) per operator removed from reach in cooler and placed in holding unit. Per operator out of temperature less than three hours. Not portion or prepared today. Operator placed in reach in cooler. Discussed with operator about using time control.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler raw beef store on top of a container cooked sausage links. Operator stored correctly. Observed in reach in cooler raw beef stored over smoked salmon operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on and off cold water faucet to wash hands.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of cooking oil stored on kitchen 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 scoop handle in contact with flour. Operator removed.
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.
Observed one employee wearing a watch on left wrist while preparing food employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In flour container operator removed.
Fixed on the spot
Earlier inspections 1
F57Routine inspection7 violations, 5 high priority Administrative complaint
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cooling drawers sliced tomatoes (55°F - Cold Holding); steak (50°F - Cold Holding) per chef removed from reach in refrigerator and placed in unit approximately 2 hours ago not portion or prepared today. Operator placed ice packs on items.
Fixed on the spotRepeat violationAdministrative complaint
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 a 9:35 no time marked on poached eggs held using time as a public health control. Operator determined that item made at 9:00 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 reach in cooler raw diced beef stored over cooked applewood ham. Chef stored correctly. Observed in low boy at prep station raw smoked salmon over a container of cucumber finger sandwiches. Operator stored correctly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored in same container as ready-to-eat food.
Observed in reach in cooler raw hamburger patties stored in same container with Canadian bacon and cooked applewood ham. Operator pace in separate containers and stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handling garbage can then handled flat of eggs without washing hands. Employee washed hands.
Fixed on the spot
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.
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Flour container. Operator removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.