DirtyFLRestaurant Inspection Data

POC BUFFET & GRILL

Health inspection records show POC BUFFET & GRILL in WESTON has 6 inspections with a food safety rating of 2.0/5. Recent inspections show improving food safety practices.

1651 Bonaventure Boulevard
Florida, 33326
Country Isles at Weston
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/1/2025

Inspection #: Visit ID: 13479192

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13474342

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine across from dishwasher machine. Repeat Violation Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at triple door reach in cooler near dishwasher machine - tuna thawing in Reduced Oxygen Package. Employee removed items from packages. Corrected On-Site Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 dead roaches on shelf in kitchen. Operator removed and cleaned area. Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking soup from a small bowl in kitchen near steam table. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed at handwashing sink in kitchen - observed approximately 7 small bottles of soy sauce (green cap) stored right next to sink. Operator removed and stored correctly. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed bucket of sou stored directly on the floor near by rear door. Repeat Violation Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee adjust sushi roll with bare hands. Operator discarded at will. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in cooler - plate of raw beef stored on top of portioned and shredded carrots. Operator removed and stored correctly. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor near drain in kitchen. Inspector killed it and operator clean and sanitized area. Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropped dirty plates then proceeded to touch clean equipment in kitchen, employee then put gloves on without washing hands. Employee washed hands properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station - spicy mayo (57F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Item not portioned or prepared today. Operator stored item in cooler . **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observe at sushi bar Tempura Salmon Roll without proper time mark. Operator discarded at will. Repeat Violation Admin Complaint
  • 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 holding unit in kitchen across from grill - picanha (109F - Hot Holding); ribs (96F - Hot Holding) as per operator item held out of temperature for approximately 3 hours. Operator turned up the temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib near the rear door. Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed at hot holding unit in kitchen across from grill - picanha (109F - Hot Holding) as per operator item held out of temperature for approximately 3 hours. Operator turned up the temperature. **Corrective Action Taken** Warning

Inspection Date: 3/31/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at back.
  • 08B-38-4:Basic - Food stored on floor. Observed by rear exit - Bucket of soy stored directly on floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar - oven warmer soiled inside with food debris.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbing hands for less than 10 seconds. Employee washed correctly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw fish stored above cooked rice. Operator stored correctly. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes then proceeded to served ice tea without proper handwashing.
  • 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 across from grill - raw shell eggs (48F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Items not portioned or prepared today. Operator placed item in lower cooler compartment. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice without proper time mark - item held for approximately 1 hour - employee placed proper time mark. Corrected On-Site Repeat Violation Admin Complaint
  • 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 warmer oven by kitchen's entrance - chorizo (110F - Hot Holding); picanha (112F - Hot Holding) as per operator item held out of temperature for approximately 1 hour, employee raised temperature. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi bar - sponge stored in handwashing sink. Employee removed and stored properly. Corrected On-Site

Inspection Date: 10/11/2024

  • 29-08-4:Basic - Plumbing system in disrepair. Broken cold water faucet from hand wash sink in dishwasher area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wiping cloths next to hand wash, in front of prep table, employee removed and placed inside sanitizer bucket solution Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per employee rice on time one hour ago. Time label added Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-lobter cream soup (112F - Hot Holding), per employee food hot held for one hour,, employee reheated on the stove to 170F Corrected On-Site
  • 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. Poster emailed to operator Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- sponge inside sink, employee removed Corrected On-Site

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8609509

  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Sushi station-left side-salmon (58F - Cold Holding); crab sticks (51F - Hot Holding), per operator food held for two hours, ice added for a quick chill. Observed unit switch turned off by accident
  • 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. Poster emailed to operator **Corrective Action Taken** Repeat Violation

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8347175

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of unidentified drink above hand wash sink in sushi station. Manager removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clever between wall and hand wash sink, next to dishwasher machine, Employee removed. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per employee food on time at 12:45 pm. Employee placed label Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), manager made new solution, chlorine sanitizer at 50 ppm
  • 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. Poster emailed to operator . **Corrective Action Taken**