BASILICOS
9140 FOREST HILL BLVD, Village Of Wellingto FL 33414 · 561-333-4949
Last inspected Apr 1, 2026 · 8 visits since January 2024
FEB 24
OCT 24
APR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects in kitchen, and food preparation area. Operator killed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066718 | Aug 13, 2025 | Oct 6, 2025 | $600 |
| 2--2025001787 | Oct 31, 2024 | May 6, 2025 | $500 |
| 2--2024012029 | Feb 5, 2024 | Apr 10, 2024 | $360 |
| 2--2021042836 | Aug 6, 2021 | Oct 7, 2021 | $200 |
Inspection history
8 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Container of medicine improperly stored over onions at dry storage area- operator removed.
Toxic substance/chemical improperly stored. At front counter- window cleaner stored over bottles of tea operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stores in between prep counter- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on cutting board- operator removed.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and apron and after without washing hands, employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee began to fill freezer with food products, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler across from stove raw chicken stored above cooked lasagna, discussed with operator who corrected storage of products.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to walk in cooler no paper towels, discussed with operator who provided paper towels.
Employee eating in a food preparation or other restricted area. Employee at cook line drinking while preparing food, discussed with operator who educated employee.
Food stored on floor. In kitchen multiple large tubs of house made pizza sauce stored on floor, discussed with operator who moved product to walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside walk in cooler rusted and pitted, discussed with operator to repair or replace.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Displayed food not properly protected from contamination. Displayed ready to eat rolls sitting on top of display case not under sneeze guard, exposed to contamination. Operator moved under sneeze guard.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/hat/hair and then handled clean utensils/equipment and unwrapped single service articles to prepare/serve food to customers without washing hands. Operator discussed with employee who then washed hands.
Uncovered food stored near sink exposed to splash. House made tomato sauce stored uncovered next to hand wash sink. Operator moved sauce.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
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 operator touch bread sticks with bare hands. Advised operator to use gloves, tongs or other utensils to handle ready to eat foods.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw ground beef stored above containers of ricotta. Advised operator to store properly.
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 walk in cooler: house made pizza sauce (47F - Cold Holding); house made bean soup (50F - Cold Holding); house made marinara (49F - Cold Holding) As per operator, prepared day before at 4pm and stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: house made pizza sauce (47F - Cold Holding); house made bean soup (50F - Cold Holding); house made marinara (49F - Cold Holding) As per operator, prepared day before at 4pm and stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler unit across from stove: boiled eggs (60F - Cold Holding) As per operator stored in unit from walk in cooler since 10am; fresh mozzarella (48F - Cold Holding) As per operator stored in unit from walk in cooler since 10:40am. Items in cooler unit were not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rolling rack: Spinach Stromboli (72F - Hot Holding); egg plant stromboli (64F - Hot Holding); bread with house-made pizza sauce (74F - Hot Holding) As per operator, items stored since 3 hours. Operator discarded Stromboli. Operator placed bread with house-made pizza sauce to reheat.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink then served food. Advised employee that hands should only be washed at the hand wash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler unit across from stove: shredded mozzarella (50F at 11:45am; 50F at 12:20pm- Cooling) As per employee, cooling since 9am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
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. Employee employed approximately 2 weeks.
Spray bottle containing toxic substance not labeled. Bleach in unlabeled spray bottle. Employee labeled.
Raw fruits/vegetables not washed prior to preparation. Observed employee take lettuce directly from produce box then cut and served; no washing of the lettuce was done. Advised operator that produce must be washed before prepped or served.
Feb 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cooling rack near cook line: chicken rolls (96F at 11:41am; 95F at 12:25pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling, item will not cool to 41F within 6 hours. Advised operator to move to quick chill. At walk in cooler: pizza sauces in buckets (72F at 11:35am; 71F at 12:26pm- Cooling) since 10:00am. At current rate of cooling, item will not cool to 41F within 6 hours. Advised operator to move to quick chill.
Food stored on floor. Two buckets of pizza sauces near hand wash sink; pizza sauces in walk in cooler; olive oil right outside walk in floor; bottled waters and juices at front counter were all stored on the floor. Operator stored all items properly.
Feb 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 14 high priority.
14 High priority2 Intermediate3 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then prepared food (spinach); no glove change; no hand wash Operator changed gloves and washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled garbage bin then clean buckets of pizza sauce; no hand wash. Employee washed hands.
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. Operator used bare hand to touched pizza sauce in walk in cooler. Advised operator to use a utensil.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, food storage pans cleaned and placed on clean drying rack but were not sanitized. Operator cleaned and sanitized pans.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects in kitchen, and food preparation area. Operator killed one.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored above packaged of spinach and ravioli in reach in freezer. Operator stored properly.
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs stored above raw mushrooms. Operator stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At walk in cooler: Cracked eggs stored with whole shelled eggs. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched soiled dishes then prepared food (spinach); no glove change. Operator changed gloves and washed hands.
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 walk in cooler: pizza sauce (47F - Cold Holding); cooked sausage (48F - Cold Holding) As per operator, items were prepared yesterday and held overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area, in a bowl above prep table: cut tomato (73F - Cold Holding) As per operator, tomato was cut approximately 10 minutes prior. Operator decided to discard. At walk in cooler: pizza sauce (47F - Cold Holding); cooked sausage (48F - Cold Holding) As per operator, items were prepared yesterday and held overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stove top: pizza sauce (111F - Hot Holding) As per operator, pizza sauce was removed from walk in cooler, reheated approximately 1.5 hours prior and item is being hot held for service on stove top. Advised operator to reheat to 165F.
Toxic substance/chemical improperly stored. Oven cleaner stored on shelf above prep table. Operator stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vaccum breaker missing at hose bibb at mop sink. Operator removed hose.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cooling rack near cook line: chicken rolls (96F at 11:41am; 95F at 12:25pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling, item will not cool to 41F within 6 hours. Advised operator to move to quick chill. At walk in cooler: pizza sauces in buckets (72F at 11:35am; 71F at 12:26pm- Cooling) since 10:00am. At current rate of cooling, item will not cool to 41F within 6 hours. Advised operator to move to quick chill.
Spray bottle containing toxic substance not labeled. Oven grill cleaner above prep table and glass cleaner on front line in spray bottles not labelled with common name of chemicals. Operator removed to be labelled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling throughout backend of food prep area.
Food stored on floor. Two buckets of pizza sauces near hand wash sink; pizza sauces in walk in cooler; olive oil right outside walk in floor; bottled waters and juices at front counter were all stored on the floor. Operator stored all items properly.
Old labels stuck to food containers after cleaning.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes. No sanitizing procedure observed. Triple sink set up with chlorine 100 ppm. Dishes sanitized.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to owner on site
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler
Food stored on floor. Pizza sauce stored on floor under hand sink Flour stored on floor propping back door open
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.