POC BUFFET & GRILL

Name: POC BUFFET & GRILL
Address: 1651 BONAVENTURE BLVD, WESTON, FL, 33326, US
Rating: 92.2

1651 BONAVENTURE BLVD, WESTON, FL 33326

License #1621242

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

POC BUFFET & GRILL in WESTON currently holds an InspectFL Health Score of 92.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 1, 2025

The latest inspection on January 29, 2026 included 1 critical violation, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense rice. Operator removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken breast 35F defrosting out at room temperature on prep table. Operator placed in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit opposite grill picanha steak (115-119F - Hot Holding) per operator held out of temperature approximately 2.5 hours. Operator increased temperature of holding unit.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed Chinese cleaver stored between make table and low boy cooler.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed 8 small bottles of soy sauce stored next to hand washing sink. Employee removed.

Administrative complaint recommended
[35A-03-4] Dead roaches on premises. Observed 3 dead roaches on shelf in kitchen. Operator removed and cleaned area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine across from dishwasher machine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib near the rear door.
[09-01-4] 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.
[03A-02-5] 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 .
[35A-05-4] 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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking soup from a small bowl in kitchen near steam table.
[08B-38-4] Food stored on floor. Observed bucket of sou stored directly on the floor near by rear door.
[06-09-1] 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.
[08A-02-6] 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.
[12A-02-4] 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.

Community reaction

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Community pulse