Salumeria 104
1368-1370 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1623233
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (1 repeat), 2 basic-27
- Safety score73
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 visitSep 16, 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.
10 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.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on stove top tomato sauce (107°F - Hot Holding) per chef held out of temperature less than 2 hours Chef reheated on stove.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler marinara (58-60°F - Cooling) stored in deep plastic covered 5 gallon containers per chef prepared last night and held in walk-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 in lower flip top raw breaded chicken breast stored over zucchini flowers. Chef stored correctly.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Observed in lower flip top a container of raw chicken breast stored over heavy cream. Chef stored correctly.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk-in cooler marinara (58-60°F - Cooling) stored in deep plastic covered 5 gallon containers per chef prepared last night and held in walk-in cooler overnight.
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.
Repeat violation
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish BRONZINO bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on salad station flip top cutting board In-use scoops stored in standing water temperature 68°F
Earlier inspections 1
D68Routine inspection14 violations, 3 high priority No follow-up needed
- First visitAug 14, 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.
14 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 fresh mozzarella ball (47°F - Cold Holding) per operator removed from walk-in cooler and placed in unit held out of temperature less than 15 minutes not portion or prepared today. Operator placed in ice bath.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed server drop off dirty dishes and then serve two bowls of pasta without washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate6
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 quaternary test strips for three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand washing sink at front bar being used as dump sink evidence of a lime wedge in hand washing sink. Observed at soda fountain a sanitizer bucket stored in the hand washing sink
No paper towels or mechanical hand drying device provided at handwash sink.
At bar
No soap provided at handwash sink.
At bar
Code 41, Chemicals and toxic substances: Spray bottle containing toxic degreaser substance not labeled at three compartment sink.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On dry storage shelf. Operator discarded
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 employee wearing a watch on left wrist while placing up pasta dishes.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.sugarand rice
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed on cook line left microwave Interior has accumulation of black substance/grease/food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single serve items stored on kitchen floor
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.