HAUSMASH
10660 FOREST HILL BLVD STE 170, Wellington FL 33414 · 3059243253
Last inspected Aug 12, 2026 · 10 visits since January 2024
OCT 24
JAN 25
JAN 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043082 | Apr 15, 2026 | Jul 7, 2026 | $400 |
| 2--2022013374 | Feb 16, 2022 | Apr 26, 2022 | $400 |
| 2--2021043372 | Aug 9, 2021 | Oct 19, 2021 | $600 |
Inspection history
10 visits, newest first
Aug 12, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at heat lamp: sliced tomatoes (49F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (50F - Cold Holding) As per operator, stored in unit 2 hours. Not prepped or portioned today. Operator moved to quick chill.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Aug 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handled cellphone raw bacon then handled clean tong from pan with cooked bacon; no hand wash. Chef changed tong and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw shelled eggs stored above garlic mayo sauces and prepped onions. Operator fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at heat lamp: sliced tomatoes (49F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (50F - Cold Holding) As per operator, stored in unit 2 hours. 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. At flip top cooler near heat lamp: habanero sauce with fresh garlic and mayo (52F at 12:40pm; 57F at 1:15pm- Cooling) As per operator, cooling since 10:40am. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Operator moved to quick chill.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Onions stored on floor at dry storage area.
Single-service articles stored on the floor.
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 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 employee with rub hands on clothes then touched clean cutting board at prep area; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw burgers (45F - Cold Holding); cheese (44F - Cold Holding) As per operator, items were stored 3 hours prior in cooler. buttermilk (56F - Cold Holding) As per operator, item was removed from cooler to prep onions 3.5 hours prior. Items not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At mini stovetop: house made cheese sauce (127F - Hot Holding) As per employee, stored since 11am. 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 flip top cooler: sliced tomatoes (49F at 1:50pm; 48F at 2:25pm- Cooling); sliced cheese (47F at 1:50pm; 47F at 2:25pm- Cooling) As per operator items cooling since 11am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw burgers with gloves then began to use said gloves to handle clean utensil and clean cover used to cover food on grill; no hand wash. Employee washed hands and advised operator to clean and sanitize cover and utensil.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken breast in open bag and raw chicken nuggets in open bag stored over French fries; not all products commercially packaged. 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: raw burgers (50F - Cold Holding); sliced cheese (51F - Cold Holding); raw chorizo (52F - Cold Holding); chimichurri (51F - Cold Holding); fresh garlic and mayonnaise (52F - 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. At walk in cooler: raw burgers (50F - Cold Holding); sliced cheese (51F - Cold Holding); raw chorizo (52F - Cold Holding); chimichurri (51F - Cold Holding); fresh garlic and mayonnaise (52F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. On top of ice machine: milk (58F - Cold Holding) As per operator, stored 5 mins on counter. Not prepped or portioned today. Operator moved to quick chill. At flip top cooler across from flat top grill: cut lettuce (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced cheese (52F - Cold Holding); raw chorizo (46F - Cold Holding); house made chimichurri sauce (69F - Cold Holding); fresh garlic with mayonnaise (68F - Cold Holding) As per operator, all items stored in unit 1.5 hours. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: house made cheese sauce (106F - Hot Holding) As per operator, stored since 40 mins. At prep counter: fried onions (118F - Hot Holding) As per operator, stored 20 mins. Advised operator to reheat items to 165+F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
No chemical test kit provided when using sanitizer ( quaternary ammonium) at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
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. 3 employees employed approximately 1-2 weeks. Emailed to operator.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 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. Observed employee touch his head then handled clean fryer basket to pour cooked chicken out; no hand wash. Advised operator that employee should 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 employee handle cell phone then handled clean in use utensils in pans of food at steam table; no hand wash. Advised operator that employee should wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler unit: Raw chicken stored over raw pork. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers of flat top grill: shredded cheese (46F - Cold Holding) As per operator, stored since 1 hour after taken from walk in cooler. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (126F - Hot Holding) As per operator, stored since 30 mins. Operator placed to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: pico de gallo (53F at 3:50pm; 48F at 4:30pm- Cooling) As per operator, cooling since 12:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Operator placed item in freezer to quick chill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator changed to Sanitizer Bucket (Quaternary 200ppm).
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen, put gloves on then began prepping tomatoes; no hand wash. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw sausage stored above margarine items not all commercially packaged. Operator stored properly.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter. Operator removed and provided wet wiping cloth in bucket.
Jan 23, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/. Plans on Onbase do not match equipments or bar.
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.