Little Hen
Last inspected: Jan 8, 2026
45
Score
Little Hen has been inspected 11 times since 2022. The latest inspection on file is from Jan 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Little Hen's latest score of 45 falls below the Weston average of 72. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
45
Jul 22, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Feb 10, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - raw salmon (50F - Cold Holding); egg whites (54F - Cold Holding) items not portioned or prepared today. As per operator items held out of temperature for approximately 1 hour. Operator placed bags of ice for items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer (avantco) - Raw tuna (not commercially packaged) stored over ready to eat applewood ham. Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at Reach in cooler (Hoshizaki) - Raw beef stored over ready to eat bacon and hallandaise sauce. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Food stored on floor. Observed by office room - jogs of syrup stored directly on the floor. Operator stored correctly. **Corrected On-Site**
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee manipulating food while wearing wrist watch. Employee removed item. **Corrected On-Site**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of coffee stored next to clean plates and utensils at drying rack. employee removed and stored item correctly. **Corrected On-Site**
12B-07-4
55
Aug 8, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at front - salmon (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator item held out of temperature for more than 12 hours. See stop sale.
03A-02-5
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 at front - salmon (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator item held out of temperature for more than 12 hours. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, raw tuna (not commercially packaged) stored above bread. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at bar - employee grabbed trash can out of the way and then grabbed clean container to store lemons. Educated employee on handwashing procedures. Employee complied. **Corrected On-Site**
12A-13-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees training expired since 2023.
53B-14-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from an open cup at dishwasher rack
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Observed 2 employees eating while standing using drying rack shelf to hold plate - shelves below with clean utensils.
12B-02-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed electric scooter stored in front of mop sink.
40-01-4
43
Mar 1, 2024
Routine - Food
No violations found.
100
Feb 23, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (115F - Hot Holding), per employee food hot held less than 30 minutes, observed food under grill stove , employee placed on grill to reheated . **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee doesn't how to check the proper sanitizer amount on trip,e sink, neither the proper amount of hot water temperature of dishwasher. **Warning**
53B-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager does not have thermo labels or hot water thermometer to measure water temperature **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Fronts counter , employee provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Large plastic bags, brushes and cleaning inside mop sink. **Warning**
42-02-4
Basic - Food stored on floor. Storage area, case of lemons, case of tomatoes, box of cooking oil. **Warning**
08B-38-4
45
Jul 19, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen protein reach in cooler- observed raw chicken breast being stored over hollandaise sauce and vegan patties. Employee stored chicken properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoke salmon, shredded cheese, feta cheese, hard boiled eggs, diced ham, raw beef patties, liquid eggs temperature ranges 48-60 Degrees F. Operator stated items was placed on cold holding unit. Operator put ice on all food items.**Warning** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter Hand washing sink.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter grill station- operator stated precooked pork bacon is on TPHC. Bacon 86 degrees F. No temperature or time documented and no written plan. Provided operator with TPHC documents. **Corrective Action Taken**
03F-10-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen dish area- observed mop wet nesting inside mop bucket.
42-01-4
Basic - Standing water in bottom of reach-in-cooler. Main entrance protein reach in cooler- observed standing water on the floor.
29-49-6
Basic - Soiled dry wiping cloth in use. Fro
21-10-4
Basic - In-use tongs stored on equipment door handle between uses. Front counter oven- observed tongs hanging toaster door handle.
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter coffee machine- observed employee thermo cups on prep station.
40-06-5
47
Dec 8, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Front counter cook line hand washing sink- observed trash can blocking hand washing sink. Operator removed trash can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink- observed no hot running water at hand washing sink for front counter pantry station, omelette station and grill station. Front counter have a hand washing sink at pasty station connected to cook line. Operator stated plumber is coming in to service hand washing sink. All other sinks have hot water.
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table dry storage shelf- observed container of brown and refined sugar with no labeling. Operator labeled containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cold holding unit prep table cutting board- observed soiled wiping cloth on cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-09-4
Basic - In-use tongs stored on equipment door handle between uses. Front line counter/expo- observed tongs hanging on toaster oven door handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter cook line cutting board- observed employee 64 ounce water bottle on cutting board. Employee removed water bottle. **Corrected On-Site**
12B-07-4
67
Jul 20, 2022
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food prep table
31A-09-4
Basic - Food stored on floor. -Observed cases with oranges stored on dry storage floor.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
78
Frequently Asked Questions
When was Little Hen last inspected?
The most recent health inspection at Little Hen on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Little Hen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Little Hen.
How does Little Hen compare to other restaurants in Weston?
Little Hen most recently scored 45 out of 100, which is lower than the Weston average of 72.
Has Little Hen's inspection record improved over time?
Results have been roughly steady. Inspections at Little Hen have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Little Hen 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 Little Hen inspected?
Based on the inspection history on file, Little Hen is inspected around three times per year on average.
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