CHICK FIL A OF THE MALL AT WELLINGTON GREEN
10300 W FOREST HILL BLVD, Wellington FL 33414 · 561.333.4242
Last inspected May 19, 2026 · 10 visits since September 2023
SEP 24
SEP 24
NOV 24
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 9 rodent droppings at front counter where open and exposed single service food items are stored under soda station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066760 | Sep 11, 2024 | Dec 26, 2024 | $200 |
| 2--2024054810 | Sep 18, 2024 | Oct 15, 2024 | $400 |
Inspection history
10 visits, newest first
May 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee from breading station that breaded raw chicken begin to handle clean fryer basket; no hand wash. Employee washed hands.
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line: chicken (148F - Cooking) As per employee, cooking process was complete and item was being transferred to the hot holding box. Employee returned chicken to flat top grill to cook to 165+F.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee from breading station that breaded raw chicken begin to handle clean fryer basket; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading station: raw chicken (48F - Cold Holding) As per employee, stored 10 mins. Not prepped or portioned today. Stored over stacked. 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 hot holding area: At hot holding unit: grilled nuggets (127F - Hot Holding) As per operator, stored since 25 mins. Operator discarded.
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.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside, walked to soda machine and started to prepared drinks with out washing hands Advised operator to tell employee proper hands washing procedures
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cheese 48F cold holding Per operator product stored for approximately 30 minutes Per operator not prepared or portioned today Operator moved to reach in freezer
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Sep 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 9 rodent droppings at front counter where open and exposed single service food items are stored under soda station.
Sep 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: Yellow American Cheese (46F - Cold Holding) As per operator, stored since 30 mins. Not prepped or portioned today. Item stored over-stacked. Advised operator to remove over-stacked portion.
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean knife and cutting board at triple sink then cut cooked chicken on cutting board; no hand wash. Employee washed hands.
Employee switched from working with raw food to handling clean equipment without washing hands. Observed employee handle raw chicken then touched clean equipment (fryer covering); no hand wash. 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. Observed employee wiped hands on soiled rag then handled clean fryer equipment and prepared food; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean cutting board and knife but did not sanitize them then began preparing food on cutting board. Advised manager that food contact surfaces must be cleaned and sanitized before use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: Yellow American Cheese (46F - Cold Holding) As per operator, stored since 30 mins. Not prepped or portioned today. Item stored over-stacked. Advised operator to remove over-stacked portion.
Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on counter used to wipe hands and counters. Operator removed dry wiping cloths.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken 115F hot Holding Operator unable to provided time on how long cooked chicken was out of temperature. Operator discarded. See a stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken 115F hot Holding Operator unable to provided time on how long cooked chicken was out of temperature. Operator discarded. See a stop Sale.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-46F - Cold Holding) in unit next to expo line; as per operator food not prepared or portioned today; food received sliced; food overstocked; food out of temperature for approximately 30 minutes; operator made smaller portiones
Bread stored on top of garbage can Operator moved
Current Hotel and Restaurant license not displayed.
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.