The Cheese Course
Last inspected: Feb 24, 2026
78
Score
The Cheese Course has been inspected 14 times since 2022. The most recent report on file is from Feb 24, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
The Cheese Course's latest score of 78 sits above the Weston average of 72. Taken together, the history is a positive one.
14
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
78
Aug 15, 2025
Complaint Full
No violations found.
100
Aug 14, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Jul 18, 2025
Complaint Full
No violations found.
100
Jul 17, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Apr 10, 2025
Routine - Food
No violations found.
100
Feb 7, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below the meat slicer. turkey (47F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 12 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then proceeded to plate ready to eat food without changing gloves nor washed hands.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - Smoked raw salmon stored over Ready to eat soup.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table in kitchen, raw shell eggs raw shell eggs (61F - Cold Holding) as per employee item not portioned today. Item held out of temperature for approximately one hour. Operator placed item in ice bath.
03A-03-5
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 reach in cooler below the meat slicer. turkey (47F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 12 hours. See stop sale.
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - smoked salmon not identified as raw.
02B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in kitchen - wrist watch, phone, and purse stored on preparation table. Employee stored properly.
40-06-5
41
Nov 7, 2024
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
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
45
Apr 2, 2024
Routine - Food
No violations found.
100
Jan 5, 2024
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold sandwich station-lower cooler- chicken salad (46F - Cold Holding); ham (47F - Cold Holding); smoked salmon (47F - Cold Holding). Per manager food stored less than 4 hours. Observed food containers stored above the rim line, employee moved food out of temperature to walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheddar soup (123F - Hot Holding). Per manager food held hot held less than two hours, employee reheated on stove to 171F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear kitchen
29-42-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front counter-Spoon handle inside mango marmalade. Employeeremoved **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Bottle of olive oil, above prep table, employee labeled. **Corrected On-Site**
02D-01-5
58
Nov 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom facility not clean. Soiled toilet in women's bathroom **Warning** - From follow-up inspection 2023-11-13: Observed same **Time Extended**
32-07-4
95
Nov 7, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cold sandwich station-flip top-smoked salmon (52F - Cold Holding); sliced turkey (53F - Cold Holding); fresh mozzarella (52F - Cold Holding); chicken salad (51F - Cold Holding) -Cold sandwich- station-lower cooler- whole package Brie cheese (60F - Cold Holding); chicken salad (51F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved back to walk in cooler, ice added for a quick chill. Advised operator not to use unit until technician verifies proper cold holding temperatures of 41F or below **Corrective Action Taken** **Warning**
03A-02-5
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. **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 hand any hot water temperature measurement device. **Warning**
16-62-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. August /2023 **Warning**
53B-05-5
Basic - Bathroom facility not clean. Soiled toilet in women's bathroom **Warning**
32-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Behind large dinning room table. Assorted muffins, cookies and brownies, without product identification label. **Warning**
02D-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda inside cheese flip top station, in rear kitchen, operator removed. **Corrected On-Site** **Warning**
12B-13-4
55
Nov 8, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed no parasite destruction for cold smoked salmon served on salads. Operator received parasite destruction from approved vendor **Corrected On-Site**
01D-03-5
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. Observed employee touch hair, eye glasses, then proceeded n arranging sauces on plates and running food without washing hands. Operator had employee wash hands. **Corrected On-Site**
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards grooved with mold like substance on prep line.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in food preparation not wearing hair restraint. Operator gave employee hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Observed gaskets on reach in cooler at salad station and prep table torn.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at slicer station located at reach in cheese cooler.
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizing solution. Operator placed towels in solution. **Corrected On-Site**
21-12-4
55
Sep 8, 2022
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Foods greater than 41F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding) - From follow-up inspection 2022-09-08: Cooler not in use **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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 Foods greater than 41F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding) - From follow-up inspection 2022-09-08: Cooler not in use. **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets torn on reach in cooler at hot holding area with mold build up and dripping inside the reach in cooler. - From follow-up inspection 2022-09-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-09-08: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers at hot holding area - From follow-up inspection 2022-09-08: **Time Extended**
14-11-5
58
Frequently Asked Questions
When was The Cheese Course last inspected?
The most recent health inspection at The Cheese Course on file is from Feb 24, 2026. The public record contains 14 inspections in total.
What is the most common violation at The Cheese Course?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Cheese Course.
How does The Cheese Course compare to other restaurants in Weston?
The Cheese Course most recently scored 78 out of 100, which is higher than the Weston average of 72.
Has The Cheese Course's inspection record improved over time?
Results have been roughly steady. Inspections at The Cheese Course have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Cheese Course 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 The Cheese Course inspected?
Based on the inspection history on file, The Cheese Course is inspected around four times per year on average.
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