GRAZIANO'S GOURMET

Name: GRAZIANO'S GOURMET
Address: 1721 MAIN ST, WESTON, FL, 33326, US
Rating: 82.5

1721 MAIN ST, WESTON, FL 33326

License #1622837

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRAZIANO'S GOURMET in WESTON currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 18 total violations — 10 critical, 1 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packs of ahi tuna thawed in sealed packets. Observed squeeze bottles of caper aioli and Caesar dressing date marked 1/21/2026 Observed container of Brie, date marked 01/21/2026
[13-07-4] 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 front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler raw chicken patties over cooked potatoes. Operator stored correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top grill In-use utensil stored in standing water temperature 132F. Operator increased temperature of flat top grill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in front display ham and cheese empanadas (122-145F - Hot Holding) in over stacked pan .per operator held out of temperature less than 2 hours. Observed in hot holding unit in prep area empanadas (119-132F - Hot Holding) per operator held out of temperature less than 2 hours Operator reheated in oven. Observed in steam table grilled onions (80F - Hot Holding) per employee held out of temperature less than 2 hours. Employee reheated in microwave.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed squeeze bottles of caper aioli and Caesar dressing date marked 1/21/2026 Observed container of Brie, date marked 01/21/2026
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packs of ahi tuna thawed in sealed packets.

Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine next to walk in freezer. Operator stored correctly.
[08B-38-4] Food stored on floor. Observed canned tomatoes stored directly next to walk in freezer- operator stored correctly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at salad station. Operator provided item.
[35A-02-7] Live, small flying insects found Observed 2 small flying insects landing on bread at display case. Operator discarded items at will. Observed 1 small flying insects landing on wall in restroom. Observed 3 small flying insects at dinning area landing on tables.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on steam table at cook line. Operator stored correctly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed small flying insects landing on grasa bread.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to walk in freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse