WESTON DINER

Name: WESTON DINER
Address: 4484 WESTON RD, DAVIE, FL, 33331, US
Rating: 68.3

4484 WESTON RD, DAVIE, FL 33331

License #1619252

☕ Café/Breakfast ℹ️

68.3 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WESTON DINER in DAVIE currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 25 total violations — 10 critical, 4 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 3, 2026

The latest inspection on October 22, 2026 shows 12 observation rows: 5 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

WESTON DINER has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[02D-01-5] Working containers of food sugar and flour removed from original container not identified by common name. Dry storage shelf. Operator labeled.
[10-14-5] Ice bucket/shovel stored on floor between uses. Stored on floor next to the ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator cleaned and sanitized .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can operator holder. Operator cleaned and sanitized.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach on floor underneath convection oven in prep area. Operator killed and cleaned an sanitize.
[36-73-4] Floor soiled/has accumulation of debris. Heavy build up of grease and food debris underneath cook line. Also in prep areas
[36-17-5] Floor tiles missing and/or in disrepair. On cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind steam table on cook line. Observed black mold like substance on the wall by three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed right lower flip top raw country fried steak over ready to eat corned beef hash. Operator stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler chicken soup (47F - Cold Holding) per operator not portion or prepared today held in cooler overnight. Observed in flip top cooler fresh garlic and oil (45F - Cold Holding) not portion or prepared today per operator held in unit over. See stop sale
[12A-19-4] Employee washed hands with cold water. Observed cook turn on and off cold water faucet only to wash hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler chicken soup (47F - Cold Holding) per operator not portion or prepared today held in cooler overnight. Observed in flip top cooler fresh garlic and oil (45F - Cold Holding) not portion or prepared today per operator held in unit over.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 87F Operator discarded water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Dispenser jammed by prep sink
[36-73-4] Floor soiled/has accumulation of debris. Underneath cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cook line
[02D-01-5] Working containers of food sugar removed from original container not identified by common name. Prep area
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (53F - Cooling) stored in deep covered plastic container
[22-41-4] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meat loaf (44-46F - Cooling); chili (53F - Cooling) chili stored in deep covered plastic container items prepared last night and held in cooler overnight
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat loaf (44-46F - Cooling); chili (53F - Cooling) chili stored in deep covered plastic container items prepared last night and held in cooler overnight. See stop sale.
[01B-07-4] Food with mold-like growth. See stop sale. Observed Tuscan bean soup with mold on top .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook line shelves.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 7 seconds
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on can storage rack.