Sardinia by Zona Blu
16690 Saddle Club Rd, Weston, FL 33326 · Permanent Food Service · License 1625887
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 11 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-13
- Safety score87
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 11, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw shell eggs not pasteurized stored over a container of anchovies. Operator stored correctly
Fixed on the spot
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Observed in walk-in cooler raw beef stored over fish. Operator stored correctly
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed squeeze bottles of roasted peppers and pesto prepared 08/09 not date marked. Operator date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sixth pa stored in handwashing sink.by the dish machine. Employee removed.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice food.
Operator removed
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Freezer chest
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
2 cutting boards
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.