Midtown Athletic Club
2300 Royal Palm Blvd, Weston, FL 33326 · Permanent Food Service · License 1623131
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection5 high priority (4 fixed by the Aug 17 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 2 basic-22
- Administrative complaint on Aug 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
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 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 7, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed on speed rack in walk-in cooler chicken breast (44-45°F - Cooling) stored in deep covered plastic containers per operator cooked last night and held in cooler overnight
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.
Observed on speed rack in walk-in cooler chicken breast (44-45°F - Cooling) stored in deep covered plastic containers per operator cooked last night and held in cooler overnight.see stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed on speed rack raw tuna cube stored over ready to eat seaweed and ready to eat crab cakes. 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.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran cycle 3 times.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed on speed rack in walk-in cooler chicken breast (44-45°F - Cooling) stored in deep covered plastic containers
Basic2
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed in front counter flip top half avocado with label still intact to skin.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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.