GUCKENHEIMER @ NPC MALLET GRILLE
3667 120 AVE S, Wellington FL 33414 · 4085335264
Last inspected Aug 21, 2026 · 12 visits since December 2023
FEB 24
NOV 24
FEB 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 flies landing on garbage can and clean pan on line; operator killed.
★ 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--2025029194 | Feb 18, 2025 | Apr 23, 2025 | $400 |
| 2--2023016588 | Mar 2, 2023 | Apr 20, 2023 | $200 |
Inspection history
12 visits, newest first
Aug 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Cream of chicken 50oz
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152F)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef touch face and employee shirt then began to handle clean pans of food in ice bath; no hand wash. Chef washed hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon in a reduced oxygen package not frozen. As per chef, raw salmon was delivered fresh then was vacuum sealed in the establishment and stored in refrigerator.
Show the remaining 9 findings ▾
Live, small flying insects found. 2 flies landing on garbage can and clean pan on line; operator killed.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw mahi, grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 4.5 hours. See stop sale.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw salmon in a reduced oxygen package not frozen. As per chef, raw salmon was delivered fresh then was vacuum sealed in the establishment and stored in refrigerator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler across from oven: half and half (50F - Cold Holding) As per chef, removed from cooler 2 hours prior; French onion soup (52F - Cold Holding) As per chef, removed from cooler 1 hour prior. Not prepped or portioned today. Operator placed products to quick chill.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw salmon in a reduced oxygen package not frozen. As per chef, raw salmon was delivered fresh then was vacuum sealed in the establishment and stored in refrigerator.
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.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Demi glaze prepared, frozen and then thawed and held at refrigeration temperature not date marked. Operator removed to date mark.
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. Commercially processed reduced oxygen packaged raw mahi, grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 4.5 hours. See stop sale.
Pans of Clean equipment/utensils not stored at least 6 inches above the floor along expo line.
Nov 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. At dry storage - can of artichoke with dent - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw tuna stored over goat cheese- operator- removed and stored properly.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler.
Apr 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler.
Feb 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: chicken potato soup (86F at 3:10pm- Cooling) As per chef, cooling since 11:30am. Item did not cool from 135F to 70F in 2 hours total. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: chicken potato soup (86F at 3:10pm- Cooling) As per chef, cooling since 11:30am. Item did not cool from 135F to 70F in 2 hours total. See stop sale.
Dented/rusted cans present. See stop sale. 1 dented can of cream of mushroom.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch item inside mouth then began handling clean dry wiping cloth and clean knife; no hand wash. Advised operator that employee should wash hands.
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.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler.
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.
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: cooked Mac and cheese cooked 2 days prior not date marked. Employee date marked.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of diced green chili (1lb 11oz)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator enter kitchen from outside then handled clean container of carrots; no hand wash. Operator washed hands.
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 chef touched glasses then handled utensil and stir cooked onions in pot on stovetop; no glove change; no handwashing. Advised operator that chef should changed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: Caesar salad dressing (47F - Cold Holding) As per operator, transferred from walk in cooler 1 hour prior. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. ** At Low boy cooler: fresh garlic and oil mixture (58F - Cold Holding) As per operator, stored on prep counter for 30 mins prior. Not prepped or portioned today. Operator moved to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cut tomato (45F at 10:23am; 49F at 11:05am- Cooling) As per operator, cooling since 10:20am. At current rate of cooling, item will not cool to 41F in 4 hours. Item was left on the prep counter for approximately 10 minutes after prepping was complete before being placed in reach in cooler. Operator placed to quick chill.
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. At walk in cooler: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed tuna from packaging.
Floor of reach in freezer soiled with grease, food debris, dirt, slime or dust.
Light shield damaged/in disrepair in kitchen area along cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen.
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Dented can of cranberry sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy: reach in cooler in kitchen: Swiss cheese slices (45F - Cold Holding) As per operator item was taken out 15 mins prior for 30 mins during lunch rush. Not prepped or portioned today. Operator removed to quick chill. Colby Jack shredded cheese (46F - Cold Holding) As per operator item was taken out 15 mins prior for 30 mins during lunch rush. Not prepped or portioned today. Operator removed to quick chill.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen area used for other purposes as per evidence of pieces of vegetable in sink. At expo line hand wash sink used to store spoon.
Old labels stuck to food containers after cleaning. Old labels on pans at clean dry storage area.
Dec 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 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. Chef observed cutting peppers with barehands. Peppers cooked at a later use. Gloves put on.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing large stainless steal. No sanitizing step observed.
Operating with an expired Division of Hotels and Restaurants license. Renewed on site
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. butter (69F - Cold Holding) on cook line. Out for over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) on cook line. Out for over four hours.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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.
Food stored on floor. Crab on floor walk in cooler prep area
Standing water in bottom of reach-in-cooler. Pantry reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. In use Avocados contain stickers
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Working containers of food removed from original container not identified by common name. Sugar flour in prep area
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.