SALUMERIA 104

Name: SALUMERIA 104
Address: 1368-1370 WESTON RD, WESTON, FL, 33326, US
Rating: 46.4

1368-1370 WESTON RD, WESTON, FL 33326

License #1623233

46.4 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 10 findings · 5 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SALUMERIA 104 in WESTON currently holds an InspectFL Health Score of 46.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 24 total violations — 8 critical, 9 major, 7 minor.

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The latest inspection on September 16, 2026 shows 10 observation rows: 5 critical, 3 major, and 2 minor.

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Inspector notes

Coverage note

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SALUMERIA 104 has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler marinara (58-60F - Cooling) stored in deep plastic covered 5 gallon containers per chef prepared last night and held in walk-in cooler overnight.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed in lower flip top a container of raw chicken breast stored over heavy cream. Chef stored correctly.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler marinara (58-60F - Cooling) stored in deep plastic covered 5 gallon containers per chef prepared last night and held in walk-in cooler overnight. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top raw breaded chicken breast stored over zucchini flowers. Chef stored correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on salad station flip top cutting board In-use scoops stored in standing water temperature 68F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove top tomato sauce (107F - Hot Holding) per chef held out of temperature less than 2 hours Chef reheated on stove.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[06-09-2] Commercially processed reduced oxygen packaged fish BRONZINO 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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lower flip top fresh mozzarella ball (47F - Cold Holding) per operator removed from walk-in cooler and placed in unit held out of temperature less than 15 minutes not portion or prepared today. Operator placed in ice bath.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[41-17-4] Spray bottle containing toxic degreaser substance not labeled at three compartment sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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 server drop off dirty dishes and then serve two bowls of pasta without washing hands.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while placing up pasta dishes.
[14-01-5] Bowl or other container with no handle used to dispense food.sugarand rice
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three compartment sink.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[25-05-4] Single-service articles improperly stored. Observed boxes of single serve items stored on kitchen floor
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink at front bar being used as dump sink evidence of a lime wedge in hand washing sink. Observed at soda fountain a sanitizer bucket stored in the hand washing sink
[31B-03-4] No soap provided at handwash sink. At bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelf. Operator discarded
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed on cook line left microwave Interior has accumulation of black substance/grease/food debris.