Tarantella Ristorante & Pizzer
1755 Bell Tower Ln, Weston, FL 33326 · Permanent Food Service · License 1620130
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 Sep 8 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 visitSep 8, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler sliced mozzarella (43-47°F - Cold Holding) in over stacked container. Per operator held out of temperature less than 2 hours. Operator voluntarily discarded excess cheese. Observed in reach in cooler salmon (43-44°F - Cold Holding) per operator held out of temperature less than 2 hours operator placed ice pack on salmon. Not portion or prepared today.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed in reach in cooler raw veal cutlets stored over heavy cream operator stored correctly
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed wiping cloth stored in handwashing sink at bar. Operator removed.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of cooking oil stored on storage room floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On stove 97°F operator turn up fire
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 open water bottle stored on flip top cooler. Operator removed
Fixed on the spot
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 nap sack stored on dry storage shelf. Operator removed.
Fixed on the spot
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.