Remembr

2250 Weston Rd Unit 4, Weston, FL 33326 · Permanent Food Service · License 1618879

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Aug 27, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · 22 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 complaint inspection
10 high priority (4 fixed on the spot, 3 repeats), 4 intermediate (1 repeat), 9 basic (3 repeats); all violations together cost 70 at most
-70
Administrative complaint on Aug 26, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Aug262026

Complaint inspection

23 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on Cook line cooling drawers pork chops (44-47°F - Cold Holding); raw steak (44-47°F - Cold Holding) flap steak (44-46°F - Cold Holding)
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Administrative complaint
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Arriving today
  More time given
Basic4
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  At time of callback inspection observed
  Administrative complaint
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  At time of callback inspection observed
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  At time of callback inspection observed
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  At time of callback inspection observed
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
- 10 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in lower flip top cooler breaded raw chicken (45°F - Cold Holding); breaded raw beef (47°F - Cold Holding) per operator not portion or prepared today held in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed o. Cook line cooling drawers beef kabobs (44-47°F - Cold Holding); pork chops (45-48°F - Cold Holding); raw steak (44-48°F - Cold Holding) per operator held out of temperature less than 2 hours. Operator placed ice on products. Not portion or prepared today. Observed in lower flip top cooler breaded raw chicken (45°F - Cold Holding); breaded raw beef (47°F - Cold Holding) per operator not portion or prepared today held in cooler overnight. Stop Sale
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs 64°F out at room temperature on pastry table per operator held out of temperature approximately 20 minutes. Operator placed in walk-in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at front counter hot holding unit fried cheese ball (125°F-145°F) per operator held out of temperature less than two hours. Operator reheated in oven.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed in reach in freezer raw shrimp stored over sliced mushrooms not all commercially packaged.
  Repeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in cooling drawers raw beef stored over tomatoes and lemons. Operator stored correctly Observed in walk-in cooler raw chicken breast stored over ready to eat sauces. Observed raw chicken stored over ready to eat cooked ribs. Observed raw beef stored over portion bags of cooked potatoes.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed on cook line lowboy a container of raw steak stored on top of a container of raw fish. Operator stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch face and then removed brownies from oven without washing hands.
  Employee washed hands with cold water.
  Observed employee turn on and off cold water faucet to wash hands
  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 pick up a piece of paper off the floor and placed in trash. Then handled clean cups without washing hands.
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bags of rice stored on kitchen floor Observed plastic containers of cooking oil stored on kitchen floor.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Front counter
  In-use tongs stored on equipment door handle between uses.
  Observed multiple tongs stored on oven handle.
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  On front line.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Two employees. Placed hair restraint on.
  Fixed on the spotRepeat violation
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee cutting celery with a watch on left wrist.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Front counter hand washing sink drain is clogged
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cell phone on flip top cooler cutting board at front counter. Observed employee back backs stored next to dry storage shelf
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Front counter by ice machine
Official report, on the Florida DBPR website

Earlier inspections 1

Aug122026D68Routine inspection15 violations, 4 high priority No follow-up needed

First visitAug 12, 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.
15 violations found:
- 4 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in cooling drawers raw sausage,flap steak (50-55°F - Cold Holding) per employee removed from walk-in cooler and placed in unit held out of temperature appropriately 2 hours, employee placed ice packs on items.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed in reach in freezer raw tubes of ground beef stored on top of a container of cooked beans not all commercially packaged.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed in walk-in cooler raw chicken stored over raw beef
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed spray bottle of sanitizer stored on table next to plastic container of canola oil. Employee removed
  Fixed on the spot
Intermediate5
- Code 12, Handwashing and hygienic practices: Employee applied hand antiseptic in place of washing hands as required.
  Observed employee using antiseptic after touching apron.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By dishwasher. Employee provided
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled.
  On prep table
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed bags of raw chicken 31°F stored shelf above stove in back kitchen. Employee placed in walk-in cooler.
- 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 handle in contact with dry black beans
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Three employee.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed 2 employee wearing a watch on left wrist while preparing food.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Top of dish machine
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cellphone on prep table in back kitchen
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.