Sano Food
2410 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1620747
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 3 basic-9
- Safety score91
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 13, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler a container queso (49°F - Cold Holding)on top of other containers. Per operator not portion or prepared today held out of temperature for 1 hour. Operator placed in lower portion of flip top.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Roll of plastic shelf liner stored in handwashing sink in front kitchen Operator removed.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed avocado half with label still intact to skin in flip top cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator has no hair restraint while engaging in food preparation. Operator placed hair restraint on.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By the three component sinks wall is soiled with accumulated grease, food debris, and/or dust.
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.