DirtyFLRestaurant Inspection Data

PUERTO PACIFICO

Based on 7 health inspections, PUERTO PACIFICO in WESTON has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

1760 BELL TOWER LN 1 FLR

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/25/2025

Inspection #: Visit ID: 13558925

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at counter top in kitchen. - From follow-up inspection 2025-10-25: Same **Time Extended**
  • 08A-17-6:High Priority - - From initial inspection : 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. Observed at walk in freezer - Raw beef (not commercially packaged) stored directly over raw fish. Employee stored correctly. Corrected On-Site - From follow-up inspection 2025-10-25: Observed at walk in freezer - Raw beef (not commercially packaged) stored directly over Chilean mulloscan (fish). Employee stored correctly. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee engaged in food preparation without proof of training. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-25: Same **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar - spray bottle containing bleach water without label. Employee labeled item. Corrected On-Site - From follow-up inspection 2025-10-25: Same **Time Extended**

Inspection Date: 10/24/2025

Inspection #: Visit ID: 10926834

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar - ice machine soiled inside.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed under table at bar
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board stored directly on the floor. Operator stored correctly. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at counter top in kitchen.
  • 12B-01-4:Basic - Employee eating while preparing food. Observed employee eating tomato while preparing salad.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed at walk in cooler and walk in freezer, as per operator unknown time item been packaged. See stop sale - following items without date of packaging. -chicken fillet -cooked rice
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale Observed at walk in freezer - following items not removed from reduced oxygen package within 48 hours. -tenderloin 10/20/2025 -flap meat 10/20/2025 -top sirloin 10/20/2025 -chicken 10/202/2025 -chicken tender 10/15/2025 -tuna 10/3/2025 -pork ribs 10/20/2025 -shrimp and fish mix 10/20/2025 -shrimp 10/8/2025
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbed hands for less than 10 seconds, employee rehashed hands properly. Corrected On-Site
  • 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 grabbing ingredients for salad with bare hands. Employee discarded salad at will. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed at bar - approximately 30 small flying insects inside smoothie type of blender. - approximately 5 small flying insects flying around blender. - approximately 5 small flying insects flying around and landing on handwashing sink. Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw beef stored directly over raw fish. Employee stored items correctly. Corrected On-Site
  • 08A-17-6: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. Observed at walk in freezer - Raw beef (not commercially packaged) stored directly over raw fish. Employee stored correctly. Corrected On-Site
  • 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 packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale Observed at walk in freezer - following items not removed from reduced oxygen package within 48 hours. -tenderloin 10/20/2025 -flap meat 10/20/2025 -top sirloin 10/20/2025 -chicken 10/202/2025 -chicken tender 10/15/2025 -tuna 10/3/2025 -pork ribs 10/20/2025 -shrimp and fish mix 10/20/2025 -shrimp 10/8/2025 Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed at walk in cooler and walk in freezer, as per operator unknown time item been packaged. See stop sale - following items without date of packaging. -chicken fillet -cooked rice
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle stored in handwashing sink at bar.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee engaged in food preparation without proof of training. Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar - spray bottle containing bleach water without label. Employee labeled item. Corrected On-Site

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10774542

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front bar area. - From follow-up inspection 2025-04-10: Same **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at bar at front - tomato sauce (47F - Cold Holding); as per operator item held out of temperature for approximately 45 minutes. Item not portioned or prepared today. Operator stored in walk in cooler. Observed at flip top cooler in kitchen - mussels (47F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Operator discarded at will. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-10: Observed at walk in cooler - raw salmon (52F - Cold Holding); raw tuna (51F - Cold Holding); boiled potatoes (50F - Cold Holding); cooked short ribs (52F - Cold Holding); chicken soup (50F - Cold Holding) as per operator items held out of temperature overnight, items not portioned or prepared today. see stop sale. **Admin Complaint* Admin Complaint
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator doesn't keep tags for the 90 days required. - From follow-up inspection 2025-04-10: Same **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator doesn't have device available for measuring utensil surface temperature. - From follow-up inspection 2025-04-10: Same **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at front bar - From follow-up inspection 2025-04-10: Same **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged on food manipulation duties without proof of training. - From follow-up inspection 2025-04-10: Same **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at handwashing sink at front bar - From follow-up inspection 2025-04-10: Same **Time Extended**
  • 02A-02-5:Intermediate - - From initial inspection : Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided operator with poster via airdrop. - From follow-up inspection 2025-04-10: Same Operator printed and posted during inspection. Admin Complaint

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8831854

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front bar area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at a walk in cooler - raw shell eggs stored over vegetable broth. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at bar at front - tomato sauce (47F - Cold Holding); as per operator item held out of temperature for approximately 45 minutes. Item not portioned or prepared today. Operator stored in walk in cooler. Observed at flip top cooler in kitchen - mussels (47F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Operator discarded at will. Repeat Violation Admin Complaint
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator doesn't keep tags for the 90 days required.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator doesn't have device available for measuring utensil surface temperature.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at front bar
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged on food manipulation duties without proof of training.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink at front bar
  • 02A-02-5:Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided operator with poster via airdrop.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8735966

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots directly on floor. Advice operator to store at least 6 inches off the floor.
  • 08B-38-4:Basic - Food stored on floor. Can of olive oil stored directly on floor at front counter. Operator removed and stored properly. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop bucket by triple sink.
  • 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. Chicken cutlet (47F - Cold Holding) at flip top cooler by expo window. as per operator item stored overnight- as per operator item not portioned or prepared today. Operator discarded at will.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken cutlet (47F - Cold Holding) at flip top cooler by expo window. as per operator item stored overnight- as per operator item not portioned or prepared today. Operator discarded at will. See stop sale.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no high temperature strips at establishment.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof for 2 employees, with company for 2 weeks.

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8638353

  • N/A:No Violations Were Observed

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8628633

  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Licensing inspection- sanitizer chemical not installed, unable to test. Warning