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Licensee
Name:
POC BUFFET & GRILL
License Number:
SEA1621242
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1651 BONAVENTURE BLVD WESTON, FL 33326
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
07/31/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
9
0
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at ice machine across from dishwasher machine. **Repeat Violation** **Warning**
Basic - 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 at triple door reach in cooler near dishwasher machine - tuna thawing in Reduced Oxygen Package. Employee removed items from packages. **Corrected On-Site** **Warning**
Basic - Employee eating in a food preparation or other restricted area.
Observed employee drinking soup from a small bowl in kitchen near steam table. **Warning**
Basic - Food stored in a location that is exposed to splash/dust.
Observed at handwashing sink in kitchen - observed approximately 7 small bottles of soy sauce (green cap) stored right next to sink. Operator removed and stored correctly. **Corrected On-Site** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee adjust sushi roll with bare hands. Operator discarded at will. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed at walk in cooler - plate of raw beef stored on top of portioned and shredded carrots. Operator removed and stored correctly. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on floor near drain in kitchen. Inspector killed it and operator clean and sanitized area. **Corrected On-Site** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee dropped dirty plates then proceeded to touch clean equipment in kitchen, employee then put gloves on without washing hands. Employee washed hands properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at sushi station - spicy mayo (57F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Item not portioned or prepared today. Operator stored item in cooler . **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Observe at sushi bar Tempura Salmon Roll without proper time mark. Operator discarded at will. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at hot holding unit in kitchen across from grill - picanha (109F - Hot Holding); ribs (96F - Hot Holding) as per operator item held out of temperature for approximately 3 hours. Operator turned up the temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit.
Observed at hot holding unit in kitchen across from grill - picanha (109F - Hot Holding) as per operator item held out of temperature for approximately 3 hours. Operator turned up the temperature. **Corrective Action Taken** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
