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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
Routine - Food
03/31/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
3
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 - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at sushi bar - oven warmer soiled inside with food debris.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee rubbing hands for less than 10 seconds. Employee washed correctly. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk in cooler - raw fish stored above cooked rice. Operator stored correctly. **Corrected On-Site**
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 handled soiled dishes then proceeded to served ice tea without proper handwashing.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Observed at flip top cooler across from grill - raw shell eggs (48F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Items not portioned or prepared today. Operator placed item in lower cooler compartment. **Corrective Action Taken**
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.
Observed sushi rice without proper time mark - item held for approximately 1 hour - employee placed proper time mark. **Corrected On-Site** **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 warmer oven by kitchen's entrance - chorizo (110F - Hot Holding); picanha (112F - Hot Holding) as per operator item held out of temperature for approximately 1 hour, employee raised temperature. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed at sushi bar - sponge stored in handwashing sink. Employee removed and stored properly. **Corrected On-Site**
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.
