Poc Buffet & Grill
1651 Bonaventure Blvd, Weston, FL 33326 · Permanent Food Service · License 1621242
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 6 basic-23
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 cooler butter (55°F - Cold Holding); fresh garlic and oil (55°F - Cold Holding) per operator left out on cook line for approximately 1 hour before placed back in unit. Not portion or prepared today. Operator placed ice packs on items. suggested to operator to place items on time.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed server turn on and off only cold water faucet to wash hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Located on wall by rear kitchen door
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed in walk-in cooler unwashed romaine over individual cups of flan.
Food stored on floor.
Plastic container of ginger store on floor at sushi station. Employee elevated
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 salt. Operator removed
Fixed on the spot
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 cook line shelf.
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
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Left interior side
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.