Graziano's Gourmet
Last inspected: Jan 29, 2026
43
Score
Going back to 2022, Graziano's Gourmet has 10 inspections in the public record. The most recent visit was on Jan 29, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
“Vacuum breaker missing at mop sink faucet” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Weston facility scores 72, putting Graziano's Gourmet on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
43
Aug 12, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2025-08-12: Observed one small flying insect landing on table tops Observed 3 small flying insects landing on hanging aged ham (commercially packaged) and cheese (commercially packaged). **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-12: Observed at flip top cooler at cook like - blood sausage (46F - Cold Holding) as per employee ten held out of temperature for approximately 45 minutes. **Admin Complaint**
03A-02-5
74
Aug 11, 2025
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Feb 6, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 5, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - 4 way splitter without vacuum breakers. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - 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 across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale. Observed at dessert display case at front - cheese cake (47F - Cold Holding); tiramisu (46F - Cold Holding) as per operator items held out of temperature for approximately 1 hours. Operator stored in cooler. Observed at flip top cooler across from main grill - raw shell eggs (65F - Cold Holding); pooled eggs (52F - Cold Holding); as per operator items held out of temperature for approximately 20 minutes. Operator stored items in wall in cooler.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to grill - wiping cloth stored in sink bowl.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 12 employees on duty without manager present.
53A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written HACCP plan for oxygen reduction of cheese packaged on site. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Food stored on floor. Observed by the register in market area - cases of plastic bottled water stored directly on the floor.
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both restrooms.
31B-04-4
41
Sep 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-24: Observed phone on cutting board in front counter area. **Time Extended**
40-06-5
95
Jul 16, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at grill - employee grabbed and moved trash can - returned to manipulate food into pan without washing hands. Educated employee on hand washing techniques- employee washed hands and put new gloves on. **Warning**
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at empanada case - Sausage empanada (120F - Hot Holding). Operator placed empanadas to heat up to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after 4 way splitter. **Warning**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at Meat station handwashing sink additionally no paper towels at handwashing sink by panini station. **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written HACCP plan for oxygen reduction of hard cheese. **Warning**
03G-50-1
Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Observed reduced oxygen packed cheese at supermarket areas - as per operator item commercially packaged on site. **Warning**
03G-35-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored properly. **Corrected On-Site** **Warning**
42-01-4
43
Mar 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employees drinks on same shelf of plates, bowls and croutons container. Manager removed **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils pot in water temperature (122F) , top of stove , Employee placed on higher flame. **Corrective Action Taken**
10-07-4
90
Jul 12, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler - Mashed potatoes at 90F at 11:40 to 90F at 12:00 ( cooling since 10:00)- food covered - at current rate of cooling food will not reach 70F within remaining time- operator placed in walk in freezer to quick chill. **Corrective Action Taken**
03D-01-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- Employee touched face- then handled clean dishes - no handwash - educated operator- employee washed hands. **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- Raw salmon over sliced cheese - operator moved salmon to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle inside handwash sink by dish machine- operator removed. **Corrected On-Site**
31A-11-4
58
Dec 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Graziano's Gourmet last inspected?
The most recent health inspection at Graziano's Gourmet on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Graziano's Gourmet?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Graziano's Gourmet.
How does Graziano's Gourmet compare to other restaurants in Weston?
Graziano's Gourmet most recently scored 43 out of 100, which is lower than the Weston average of 72.
Has Graziano's Gourmet's inspection record improved over time?
No. Recent inspections at Graziano's Gourmet have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Graziano's Gourmet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Graziano's Gourmet inspected?
Based on the inspection history on file, Graziano's Gourmet is inspected around three times per year on average.
Nearby Restaurants