Mentenyc
Last inspected: Mar 4, 2026
78
Score
Going back to 2022, Mentenyc has 18 inspections in the public record. Mentenyc was last inspected on Mar 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Wiping cloth chlorine sanitizing solution not” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Weston restaurant scene, where the average is 72, this is a stronger showing. Taken together, the history is a positive one.
18
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
78
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
64
Nov 14, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Oct 21, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw seafood. Operator stored all items properly. **Corrected On-Site**
08A-20-5
Basic - Ice buildup around fan area - walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline - Knife in space between flip tops. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 120F. Operator moved to heat source to heat. **Corrective Action Taken**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine less than 10ppm). Operator added solution. Chlorine 50ppm. **Corrected On-Site**
21-07-4
70
Mar 28, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
61
Jan 21, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - buttermilk (59-64F). Per operator item out approximately 2 hours. Observed ice/water solution too low. Operator voluntarily discarded. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cookline hose Bibb.
29-34-4
74
Jan 16, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Observed 2 employees entered kitchen, put on gloves and began working with food - one touched raw fish, one handled clean equipment - without first washing hands. Reviewed proper procedures and employee properly washed hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - Mac and cheese (125-145F - Hot Holding). Per operator holding 1 hour. Observed item in double pan. Reviewed proper hot holding. Operator immediately placed on grill to reheat. Second temp 185F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at cookline hose bibb.
29-34-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
21-07-4
61
Jan 2, 2025
Routine - Food
No violations found.
100
May 1, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw duck stored over ready to eat cooked seafood. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - green beans (48-50F). Per operator item was cooked yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in large, covered plastic container. See stop sale.
03D-15-4
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.
53B-14-5
45
Apr 18, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in rear kitchen. Employee cleaned and sanitized **Corrected On-Site**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. License not available on site.
50-09-4
90
Feb 28, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 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 0ppm). Operator added solution. Chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area magnetic knife rack visibly soiled. Operator cleaned. **Corrected On-Site**
22-02-4
78
Aug 9, 2023
Routine - Food
No violations found.
100
Jun 23, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Apr 5, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed beef brisket 50-50 degrees F. Operator stated brisket has been inside cooler overnight. See Stop Sale.
03D-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Cook line reach in freezer- observed raw beef being stored over raw potatoes and shrimp.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed beef brisket 50-50 degrees F. Operator stated brisket has been inside cooler overnight. See Stop Sale.
01B-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line- observed prep cook wearing watch.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook line- observed prep cook with no hair restraint.
13-03-4
Basic - Soiled dry wiping cloth in use. Main kitchen cook line prep table- observed soiled Cook line reach in freezer- observed wiping cloths on prep table at microwave. Operator removed wiping cloths. **Corrected On-Site**
21-10-4
55
Dec 20, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen prep at walk-in cooler- observed hand washing sink being blocked by trash can. Operator removed trash can. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed bags of frozen vegetables being thawed in standing water. Operator turned on running cold water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cold holding unit at grill station. Observed soiled wiping cloth on on cutting board.
21-09-4
82
Sep 23, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over seafood in high/low cookline reach in. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookl8ne - flip tops - cheese (41-48F). Per operator item was placed in unit less than an hour ago. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken**
03A-02-5
74
Frequently Asked Questions
When was Mentenyc last inspected?
The most recent health inspection at Mentenyc on file is from Mar 4, 2026. The public record contains 18 inspections in total.
What is the most common violation at Mentenyc?
Across the inspection record, “wiping cloth chlorine sanitizing solution not” has been cited two times, more than any other issue at Mentenyc.
How does Mentenyc compare to other restaurants in Weston?
Mentenyc most recently scored 78 out of 100, which is higher than the Weston average of 72.
Has Mentenyc's inspection record improved over time?
Results have been roughly steady. Inspections at Mentenyc have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mentenyc 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 Mentenyc inspected?
Based on the inspection history on file, Mentenyc is inspected around five times per year on average.
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