DirtyFLRestaurant Inspection Data

LAS RIKURAS DE WESTON

Food safety records indicate LAS RIKURAS DE WESTON in WESTON has 8 inspections with a 2.5/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

66 Indian Trace
Florida, 33326
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13478306

Met Inspection Standards

5 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food rice. Operator removed Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish (snapper) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 80F Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed mango concentrate 35F at room temperature at front counter.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 10 Ppm. Operator added chlorine rechecked 100 Ppm Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee went outside to retrieve probe thermometer returned from outside and proceeded to prepare cut lettuce without washing hands. Explained to employee proper hand washing technique. **Corrective Action Taken**
  • 12A-29-4: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 employee pick up plastic bag from floor place in trash then proceeded to bag lettuce without washing hands.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken patties stored over whole fish in reach in freezer.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (snapper) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink at front counter.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen next to three compartment sink.

7/30/2025· 7mo ago

Visit ID: 10893586

Met Inspection Standards

1 high, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed at sink at front counter.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soup spoon in standing water at room temperature 78F
  • 36-64-5:Basic - Objectionable odor in front counter area near handwashing sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at sink at front counter. Observed in kitchen next to grill.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at flip top cooler in kitchen - raw shell eggs (61F - Cold Holding) as per operator item transferred to cooler 2 hours prior to inspection. Items not portioned or prepared today. Operator stored in reach in cooler. **Corrective Action Taken**

2/19/2025· 1y ago

3 high, 2 int, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 00ppm. Operator set up properly. 100ppm Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot case on front counter - cheese stick (111F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. Operator reheated back up to 146F Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib next to handwashing sink next to triple sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink. Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle hanging from triple sink without substance label. Operator labeled item. Corrected On-Site Warning

12/6/2024· 1y 3mo ago

3 int, 1 basic

  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed fryers stored not under hood. Grease accumulation on wall and ceiling.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed egg served with running yolk as part of bandeja paisa.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing station at front.operator provided item. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of tamales (pork with chicken) without date mark. As per operator items prepared 48 hours to inspection. Operator placed date mark. Corrected On-Site

5/2/2024· 1y 10mo ago

Visit ID: 8514893

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation.
  • 36-17-5:Basic - Kitchen Floor tiles missing and/or in disrepair.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink at front counter, not working/unable to dispense paper towels.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of oil at stove, no label.Operator provided label. Corrected On-Site

2/19/2024· 2y ago

Visit ID: 8515710

Met Inspection Standards
  • N/A:No Violations Were Observed

10/3/2023· 2y 5mo ago

Visit ID: 8514536

Follow-up Inspection Required

1 int, 1 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. At dry storage- ceiling tile missing and not covered. Repeat Violation - From follow-up inspection 2023-10-03: Observed ceiling tile still missing and not cover **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee- hired on June 2023- no proof of food safety employee training. - From follow-up inspection 2023-10-03: Employee handling food training not provided. **Time Extended**

10/2/2023· 2y 5mo ago

Visit ID: 8370139

Follow-up Inspection Required

3 high, 7 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing. At dry storage- ceiling tile missing and not covered. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. At dry storage- Observed two dead roaches on the floor, under shelves. Operator cleaned up roaches. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At dry storage.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dry storage
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At kitchen Observed employee wearing gloves, cracked raw eggs, then proceeded to touch clean utensils, without washing hands. Educated employee of proper hand hand washing procedures with raw egg. Employee washed hands and put new gloves. **Corrective Action Taken**
  • 01B-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. At front counter-reach in cooler -Observed Aji- tomato cilantro mix salsa (48F - Cold Holding) white garlic and oil sauce ; (50F - Cold Holding). Food not prepared or portioned today, per employee items were hold over night. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter-reach in cooler -Observed Aji- tomato cilantro mix salsa (48F - Cold Holding) white garlic and oil sauce ; (50F - Cold Holding). Food not prepared or portioned today, per employee items were hold over night. See stop sale.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. At front counter-Observed employee washing hands at front cleaning sink. Repeat Violation
  • 11-27-4: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. No written procedures.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter-Observed employees using hand washing for cleaning coffee utensils. Operator removed utensils, and put them in the washing station. Corrected On-Site
  • 53A-05-6: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/ At kitchen area two employee handling food, and front counter two employees making coffee, juice, and handling ready to eat food.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen- No paper towels at hand washing sinks. Employee provided paper towels.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee- hired on June 2023- no proof of food safety employee training.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At kitchen-Time as a public health control used to hold raw eggs in an establishment, no written plan.