KICKBACK NEIGHBORHOOD TAVERN
12771 W FOREST HILL BLVD STE 14A, Wellington FL 33414 · 561-795-0100
Last inspected Feb 13, 2026 · 13 visits since September 2023
FEB 25
JUN 25
JUN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 5 live flies flying around at bar area where 1 of 5 landed on pouring lid of alcoholic beverage. 3 flies flying around at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026242 | Feb 12, 2026 | May 19, 2026 | $600 |
| 2--2025051750 | Jun 25, 2025 | Aug 7, 2025 | $1,800 |
| 2--2025048358 | Jun 10, 2025 | Jul 14, 2025 | $600 |
| 2--2025029110 | Feb 18, 2025 | Apr 22, 2025 | $400 |
| 2--2024071766 | Oct 14, 2024 | Jan 9, 2025 | $400 |
Inspection history
13 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floors not maintained smooth and durable. Pitted floor in bar area where stagnant water is stored.
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 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 dishwasher touched dirty dishes then touched clean dishes to remove from dishwasher; no hand wash. Operator cleaned and sanitized items and washed hands.
Live, small flying insects found. 1 live fly in bar area at soda bibs 1 live fly flying over trash can at entrance to kitchen 2 live flies on wall in kitchen between prep table and flip top cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked broccoli (47F - Cold Holding); fish dip (46F - Cold Holding) As per chef, both items stored 3 hours. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: hollandaise sauce (158F at 3:15pm - Reheating) Reheating since 5 mins and as per chef, process is complete. Product did not reheat to 165+F for 15 seconds within 2 hours. Advised operator to reheat to 165+F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: hollandaise sauce (107F - Hot Holding) As per chef, stored 2 hours. Chef placed to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area next to fryer: cut Brussels sprouts (69F at 3pm; 73F at 3:30pm- Cooling) As per chef, cooling since 2pm. At flip top cooler: sliced tomatoes (49F at 3:10pm; 50F at 3:40pm- Cooling); cut lettuce (52F at 3:10pm; 52F at 3:45pm- Cooling) As per chef, both items cooling since 1pm. At current rate of cooling items will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
Floors not maintained smooth and durable. Pitted floor in bar area where stagnant water is stored.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator changed to Sanitizer Bucket (Quaternary 200ppm).
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator corrected to 100 ppm chlorine
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers then handle a container with sauce. Employee washed hands
Live, small flying insects found Approximately 5 landing on shelves on bar area located above rack with soda boxes.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler Under flat grill Raw cheesesteak meat (155F ) stored above raw pork (145F) Operator stored properly
Jun 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 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 shrimp to remove from hand wash sink then began to handle clean fryer basket and clean utensil at grill; no hand wash. Observed chef handled dirty dishes at triple sink then began to handle of clean pot on stove; no hand wash. Chef washed hands.Advised chef to sanitize areas contaminated.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator prepared Chlorine of 100ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen: Garlic butter identified in written procedure time marked 3pm of the day prior. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: heavy cream (82F - Cold Holding) As per chef, stored less than 4 hours. Not prepped or portioned today. Operator discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen: Garlic butter identified in written procedure time marked 3pm of the day prior. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. In kitchen: Chimmichurri identified in written procedure not time mark. As per operator, stored since 1pm. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: On flat top grill: cheese sauce (109F - Hot Holding) As per chef, stored 30 mins. Chef reheated to 179F.
Handwash sink used for purposes other than handwashing. Only hand wash sink in kitchen used to store raw shrimp. Chef removed raw shrimp.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp stored in hand wash sink to thaw no longer frozen. Operator placed to quick chill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator provided chlorine solution of 100ppm.
Jun 11, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
Jun 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 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 chef handle dirty dishes at triple sink to pre rinse, handled clean walk in cooler door then retrieved clean pan from dish drying shelf; no hand wash. Advised chef to wash hands and to clean and sanitize pan.
Live, small flying insects found. 5 live flies flying around at bar area where 1 of 5 landed on pouring lid of alcoholic beverage. 3 flies flying around at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours 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 unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At fryer area: French fries (72F - Cold Holding) As per chef, stored since 1 hour. Not prepped portioned today. Advised placed inside cooler to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pico, cut cabbage, cut lettuce, garlic butter, chimichurri sauce, salsa not time marked. As per operator stored since 3 hours; operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer area: French fries (103F - Hot Holding) As per chef, stored since 1 hour. Chef discarded.
Employee washed hands in a sink other than an approved handwash sink. Observed chef washed at hands at triple sink. Chef washed hands at hand wash sink.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed french fries slacking at room temperature beside cooler area; french fries no longer frozen.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority6 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked beef (114F at 12:15am; 101F at 12:47pm- Cooked Cooling) As per operator, cooling since 10:45am. Item did not cool from 135F to 70F in 2 hours. Item stored tightly packed in a covered container. 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. At walk in cooler: cooked beef (114F at 12:15am; 101F at 12:47pm- Cooked Cooling) As per operator, cooling since 10:45am. Item did not cool from 135F to 70F in 2 hours. Item stored tightly packed in a covered container. See stop sale.
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 touch phone then handled clean utensils at steam table; no hand wash. Employee washed hands.
Clam/mussel/oyster tags not all marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sour cream (48F at 12:10pm; 48F at 12:45pm- Ambient Cooling) As per operator, cooling since 9:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored over stacked. Operator moved to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cut cabbage, pico de gallo and cut lettuce time marked at cook line. Operator included items on written procedure form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Guacamole prepared 2 days prior; not date marked. Operator date marked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser. Operator labeled.
Oct 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 11 high priority.
11 High priority5 Intermediate1 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: meat loaf (84F at 3:25pm- Cooling) As per operator, cooling since 11:30am. Item did not cool from 135F to 70F within 2 hours. See stop sale.
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 spoon to stir beans; no hand wash. Advised employee to wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 flies flying around at trash can near entrance of kitchen and flying around in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw Oysters stored above spinach dip. Raw steak stored over mashed potatoes and cooked green beans. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled apron with gloves on then handled clean pan of meat to put in oven; no glove change. Advised employee to change gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter time marked from 11 am not discarded after 4 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch dressing with buttermilk (48F at 3:27pm; 48F at 3:50pm- Cooling) as per operator, prepared since 11:30am; sliced tomatoes (58F at 3:28pm; 58F at 3:50pm- Cooling) as per operator, sliced at 11:45am. Tomatoes stored over stacked. Items did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in metal pan on counter: buttermilk (68F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: meat loaf (84F at 3:25pm- Cooling) As per operator, cooling since 11:30am. Item did not cool from 135F to 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in metal pan on counter: buttermilk (68F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. At batter area near fryer: butter milk (75F - Cold Holding) As per operator, stored there half hour. Not prepped or portioned today. Operator discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter time marked from 11 am not discarded after 4 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on butter. Operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch dressing with buttermilk (48F at 3:27pm; 48F at 3:50pm- Cooling) as per operator, prepared since 11:30am; sliced tomatoes (58F at 3:28pm; 58F at 3:50pm- Cooling) as per operator, sliced at 11:45am. Tomatoes stored over stacked. Items did not cool to 41F in 4 hours. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters Rockefeller not identified as raw on menu. Operator corrected on laptop to print.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams and oysters stored without tag. Operator provided and placed with items.
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. Operator posted.
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 (Chlorine 0ppm)
May 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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 (Chlorine 0ppm). Not in use during inspection.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter not time marked
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 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.
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. Emailed form to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator on site
Spray bottle containing toxic substance not labeled. With pink cleaning solution at triple sink
Bowl or other container with no handle used to dispense food. Cups as scoops in dressing in flip top
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 (Chlorine 0ppm). Not in use during inspection.
Sep 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over steak and pork chops on the speed rack in walk-in cooler Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (46F - Cold Holding) in drawer under the grill; As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish (48-51F - Cooling)at 1:00 to 51 F at 1:15 since 11:00 in cold drawers under the grill; at this rate food will not reach 41° F or below; food moved to different cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (116F - Hot Holding) on the cooling rack on steam table; food out of temperature for approximately 1 hour; operator started reheating to 165 F
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.