The Park
200 Bonaventure Blvd, Weston, FL 33326 · Permanent Food Service · License 1625694
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 11 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate, 5 basic-29
- Safety score71
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 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in flip top cooler sliced tomatoes (55°F - Cold Holding) in a container stored on top of a hotel pan. Per employee could not determine the time out of temperature Not portion or prepared today
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 tomatoes (55°F - Cold Holding) in a container stored on top of a hotel pan. Per employee could not determine the time out of temperature Not portion or prepared today See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed on speed rack in walk-in cooler raw chicken stored over unwashed apple. Employee stored correctly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk-in freezer a hotel pan of raw chicken stored on top of a box of ground beef.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provide poster
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed squeeze bottle and sponges stored in hand washing sink by the dish machine.
No paper towels or mechanical hand drying device provided at handwash sink.
Employee bathroom
No soap provided at handwash sink.
Employee bathroom
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food (Flour)removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of cooking oil stored on kitchen floor.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At the bar.
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.
- Stop sale
- An order that the food can’t be sold or served.