Weston Hills Country Club
2600 Country Club Way, Weston, FL 33332 · Permanent Food Service · License 1615405
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic-18
- Safety score82
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 22, 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 priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 3 pounds 3 ounces of chopped clams
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 hamburger patties stored over bread slices. Operator stored correctly
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm chlorine sanitizer chlorine bucket was empty. Replaced sanitizer
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At hand washing sink outside chefs office
Basic6
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: Stored food not covered.
Observed in walk-in cooler onion soup and tomato sauce not covered
Damaged/spoiled/recalled food not properly segregated.
Observed 3 pounds 3 ounces of chopped clams
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 preparing food.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Flip top cutting board.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cook line
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
- 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.