Los Verdes Restaurant
Last inspected: Jan 5, 2026
95
Score
Public records show 11 inspections at Los Verdes Restaurant stretching back to 2023. On Jan 5, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Looking across the full record, “exterior door has a gap at the threshold that opens” is the recurring theme, flagged three times.
Among Weston restaurants, the typical score is 72; Los Verdes Restaurant is comfortably above that bar. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Food-Licensing Inspection
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Aug 7, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
43
Feb 25, 2025
Routine - Food
No violations found.
100
Aug 9, 2024
Routine - Food
4 minor violations.
View 4 violations
Washing Fruits and Vegetables
FL-42
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Mar 4, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - 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. Dishwasher (Chlorine 00ppm) **Warning**
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit for the entire establishment (76F) **Warning**
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two clean mops stored inside yellow buckets. Employee removed and stored properly. **Corrected On-Site** **Warning**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, middle of cook line. **Warning**
23-03-4
Basic - Hole in or other damage to wall. Broken frame- bottom right side- back entrance door. **Warning**
36-24-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Right side-bottom - back entrance door. **Repeat Violation** **Warning**
35B-01-4
64
Oct 2, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Food placed in soiled container/equipment. At front counter. Observed employee preparing salsa on soiled container. Educated operator, employee moved items to be prepared at prep area in the kitchen **Corrected On-Site**
08B-27-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed Exterior door with a right small opening threshold. **Repeat Violation**
35B-01-4
82
Jun 29, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 487 in overloaded containers, moved excess food inside unit, 44F at the end of the inspection. Beef, chicken, cheese, coleslaw at 48-49 in walk in cooler. According to mgr less than 4h out of temp. All TCS food moved to another working units. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-29: Observed cheese, sausages at 48F in the walk in cooler. Ambient temperature of the unit 47F. Operator instructed to move all TCS food to other working units **Admin Complaint**
03A-02-5
86
Jun 28, 2023
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 487 in overloaded containers, moved excess food inside unit, 44F at the end of the inspection. Beef, chicken, cheese, coleslaw at 48-49 in walk in cooler. According to mgr less than 4h out of temp. All TCS food moved to another working units. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw pork. Burgers moved to bottom shelf **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Warning**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen area, killed and disposed. **Corrected On-Site**
35A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Washed hands upon request **Corrected On-Site**
12A-16-4
High Priority - 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. 3CS sink set up with chlorine 100ppm **Corrective Action Taken**
22-41-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Warning**
12A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Nonservice animals in the food establishment or on premises. **Warning**
35A-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching chips, removed **Corrected On-Site**
10-01-5
Basic - Single-service articles improperly stored. Bagged to go boxes stored on floor
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Removed. **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
21
Jan 23, 2023
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
86
Frequently Asked Questions
When was Los Verdes Restaurant last inspected?
The most recent health inspection at Los Verdes Restaurant on file is from Jan 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Los Verdes Restaurant?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at Los Verdes Restaurant.
How does Los Verdes Restaurant compare to other restaurants in Weston?
Los Verdes Restaurant most recently scored 95 out of 100, which is higher than the Weston average of 72.
Has Los Verdes Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Los Verdes Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Verdes Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Los Verdes Restaurant inspected?
Based on the inspection history on file, Los Verdes Restaurant is inspected around four times per year on average.
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