CMX WELLINGTON CASK AND SHAKER
10312 W FOREST HILL BLVD STE 300, Wellington FL 33414 · 561 209 1482
Last inspected Jul 21, 2026 · 15 visits since September 2023
OCT 25
DEC 25
MAR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 4 flies observed flying around at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007098 | Dec 2, 2025 | Mar 5, 2026 | $1,600 |
| 2--2025072787 | Oct 1, 2025 | Oct 29, 2025 | $800 |
| 2--2025029401 | Feb 21, 2025 | Sep 2, 2025 | $1,100 |
| 2--2024068533 | Sep 20, 2024 | Jan 28, 2025 | $200 |
| 2--2021038336 | Jul 13, 2021 | Sep 23, 2021 | $200 |
Inspection history
15 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen /walked behind bar from dining room/common area and began handling clean equipment and clean utensils used to prepare food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food (raw chicken) stored in top portion of make table over ready-to-eat food (cooked chicken wings) in bottom portion of make table - no complete physical barrier between top and bottom. Operator moved cooked chicken to other side of reach in of flip top cooler.
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 cook line flip top cooler; sliced tomatoes (45F - Cold Holding). Operator stated tomatoes not sliced, not prepared or portioned today, held in double pan on make top overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; sliced tomatoes (45F - Cold Holding). Operator stated tomatoes not sliced, not prepared or portioned today, held in double pan on make top overnight. See stop sale.
Show the remaining 1 finding ▾
Toxic substance/chemical (stainless steel polish) improperly stored on top of microwave on cook line. Operator removed.
May 21, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. 1 live flying insects flying around in kitchen and landing on dish drying rack near cook line in kitchen. 3 live flying insects flying around at dish drying rack at triple sink. 2 live flying insects flying landing on wall at mop sink near ice machine.
May 20, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority0 Intermediate7 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle cellphone then began handling clean fryer basket, clean hamburger smasher, and can of spray butter; no hand wash. Advised chef to sanitize items and wash 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 chef handle cellphone then handled sliced cheese from flip top cooker; no hand wash. See stop sale for sliced cheese. Discussed proper hand washing with chef.
Live, small flying insects found. 1 live flying insects flying around in kitchen and landing on dish drying rack near cook line in kitchen. 3 live flying insects flying around at dish drying rack at triple sink. 2 live flying insects flying landing on wall at mop sink near ice machine.
Presence of insects, rodents, or other pests. Approximately 25 dead flies observed on top of ice machine across from triple sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw breaded chicken in open bags stored above dough - not all products commercially packaged. Operator stored properly.
Roach excrement and/or droppings present. Approximately 5 roach droppings observed on top of ice machine. Approximately 10 roach droppings observed on floor behind dish drying rack near triple sink and ice machine.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef handle cellphone then handled sliced cheese from flip top cooker; no hand wash. See stop sale for sliced cheese.
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 flip top cooler: vegetable burger (46F - Cold Holding); cooked wings (49F - Cold Holding); shredded cheese (45F - Cold Holding); regular hotdogs (46F - Cold Holding) As per operator, stored in unit overnight; raw chicken tenders (47F - Cold Holding) As per operator, removed from walk in cooler over 5 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: vegetable burger (46F - Cold Holding); cooked wings (49F - Cold Holding); shredded cheese (45F - Cold Holding); regular hotdogs (46F - Cold Holding) As per operator, stored in unit overnight; raw chicken tenders (47F - Cold Holding) As per operator, removed from walk in cooler over 5 hours. Not prepped or portioned today. See stop sale.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Dead roaches on premises. 1 dead roach under dish drying rack near to ice machine in kitchen.
Floor soiled/has accumulation of debris throughout kitchen.
Food stored on floor. Containers of oil stored on the ground. Operator stored properly.
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.
Mar 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 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 chef handle raw chicken nuggets then handled bag with French fries and clean pan to prepare cooked chicken; no hand wash. Operator dumped cooked chicken and advised chef to change pans and employee 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 flip top cooler near fryer: bottled ranch dressing with buttermilk (53F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer: bottled ranch dressing with buttermilk (53F - Cold Holding) As per operator, stored in unit over night. 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 steam table: queso (121F - Hot Holding) As per operator, stored since 3 hours. Operator placed to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: ranch dressing with butter milk (57F at 1:45pm; 55F at 2:20pm- Cooling) As per operator, cooling since 12:15pm. At current rate of cooling product will not cool to 41F in a total of 4 hours. Operator placed to quick chill.
Dead roaches on premises. 1 dead roach observed under triple sink of kitchen. Operator cleaned and sanitized.
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved and no longer cleanable at both reach in coolers, discussed with operator to repair or replace.
Dec 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects found At bar approximately 10 live flying insects landing on sealed bottles of syrups and hand washing sink, discussed with operator to eliminate flying insects and clean and sanitize areas.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved and no longer cleanable at both reach in coolers, discussed with operator to repair or replace.
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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 beard with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands.
Live, small flying insects found At bar approximately 10 live flying insects landing on sealed bottles of syrups and hand washing sink, discussed with operator to eliminate flying insects and clean and sanitize areas.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food products with expired DBPR license, discussed with operator to renew license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made chili (97F - Hot Holding); house made cheese sauce (114F - Hot Holding) per operator product prepared on stove top and hot held in steam table for approximately 1 hour, discussed with operator who moved products to stove to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrap covered metal pans of house made cheese sauce (87F - Cooling) at 1:45 since 12:45 to 87F at 2:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator to remove plastic wrap and move to walk in freezer to rapid chill.
Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottles of cleaning solution, discussed with operator label all bottles.
Accumulation of debris on exterior of warewashing machine. Exterior dish washer soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved and no longer cleanable at both reach in coolers, discussed with operator to repair or replace.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler to left of deep fryers soiled with accumulation food debris in the bottom, discussed with operator to clean and sanitize.
Oct 2, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Live, small flying insects found In kitchen approximately 1 live flying insect flying around flip top cooler. In kitchen approximately 5 live flying insects landing on dish machine and wall next to mop sink. Discussed with operator to kill all flying insects and clean and sanitize areas.
Sewage/wastewater backing up through floor drains. In kitchen waste water backing up from floor drain in front of hand washing sink and vegetable wash sink, area cannot be isolated and employees stepping in grey water, tested all sinks and water facilities, discussed with operator to repair plumbing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made chili (121F - Hot Holding) per operator product prepared approximately 30 minutes ago on stove and moved to hot holding unit, discussed with operator who turned on steam table and moved chili to flat top and reheated to 165F+.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen ac vents soiled with accumulation of debris, discussed with operator to clean and sanitize.
Walk in cooler interior/shelves have accumulation of soil residues. Shelves inside walk in cooler soiled with accumulated soil residues, discussed with operator to clean and sanitize.
Feb 21, 2025Call 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 ▾
Live, small flying insects found. Approximately 4 flies observed flying around at bar area.
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes then handled clean pans with food; no hand wash. Manager washed hands.
Live, small flying insects found. Approximately 4 flies observed flying around at bar area.
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 flip top cooler across from cook line: hotdogs (45F - Cold Holding) As per manager, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: hotdogs (45F - Cold Holding) As per manager, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: chili (82F at 2:00pm; 86F at 2:06pm- Reheating); queso (86F at 2:00pm; 88F at 2:06pm- Reheating) As per chef, reheating since 10 mins prior. As per chef, reheating was done and it's were placed in steam table. Items did not reheat to 165F within 2 hours. Operator reheated both items to 165F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Queso made 2 days prior not date marked. Operator date marked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer. Manager labeled.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 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. Observed operator touched glasses then handle clean of queso pan to put label on; no handwashing. Operator washed hands. Observed, employee handle mop to clean floors then touched self at expo area where to go containers are stored; no hand wash. Employee washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Ranch with buttermilk prepared as per label 9/9. Buffalo sauce with butter as per label 9/8. 2 pans of house made Chilli prepared as per label 08/30; 09/12.
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. Flip top cooler unit by microwave: sliced cheese (50F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit by microwave: sliced cheese (50F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: House made queso (139F at 2:00pm- Reheating) reheated for approximately 20 mins at flat top grill. As per operator, it had completed the reheating process hence, it is in the steam table. Operator placed on flat top grill to reheat to 165F. chilli (140F at 2:00pm- Reheating) reheated for approximately 20 mins. As per operator, it had completed the reheating process hence, it is in the steam table. Operator reheated to 165F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chilli (120F - Hot Holding); queso (115F - Hot Holding) As per operator, both items were reheated in oven 1 hour prior. Operator placed items on flat top grill to reheat to 165F.
Spray bottle containing toxic substance (sanitizer) not labeled. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher at bar area: (Chlorine 0ppm). Chlorine low in jug. Operator unable to replace during inspection.
Floor soiled/has accumulation of debris throughout kitchen and backend of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood over cook line soiled from food that had exploded approximately a week ago as per operator.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door stainless steel reach in freezer: raw chicken nuggets stored over ready to eat French fries. Employee stored 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 flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken 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 flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink near dishwasher.
Current Hotel and Restaurant license not displayed. License provided expired on 12/01/23.
Floor soiled/has accumulation of debris. Observed during inspection floor along cook line and dish washing area soiled with accumulated debris.
Food stored on floor. Box of Liquid shortening stored on floor. Employee removed.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator
Bowl or other container with no handle used to dispense flour
Reach-in cooler interior/shelves have accumulation of soil residues- cooler at cook line by fryers
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.