LINDBURGERS WELLINGTON, INC.
13860 WELLINGTON TRACE #32/33, Wellington FL 33414 · 561-753-0555
Last inspected Feb 23, 2026 · 9 visits since December 2023
MAR 24
OCT 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028323 | Feb 23, 2026 | May 14, 2026 | $600 |
| 2--2025026026 | Feb 6, 2025 | Apr 2, 2025 | $400 |
| 2--2025000467 | Oct 24, 2025 | Feb 3, 2025 | $200 |
| 2--2022010837 | Jan 31, 2022 | Mar 23, 2022 | $200 |
| 2--2017053117 | Oct 13, 2017 | Nov 30, 2017 | $200 |
Inspection history
9 visits, newest first
Feb 23, 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
What the inspector wrote — 4 findings
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At steam table: raw chicken (158F - Cooking) As per chef, removed from grill approximately 1 min to store for service. Cooked chicken did not reach a minimum internal temperature of 165F. Chef placed on grilled chicken 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 handle raw ground beef then began to handle clean reach in cooler door; no hand wash. Advised manager to clean and sanitize reach in cooler door; employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked mushrooms (126F - Hot Holding) As per operator, stored approximately 30mins. Operator placed to reheat to 165+F.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled towels and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ice cream Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Overstocked cheese 46F cold holding Per operator products not prepared or portioned today. Product stored for approximately 1 hour. Operator removed overstocked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked chicken 109F hot holding. Per operator stored for approximately 1 hour. Operator moved to reheat to 165F++
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep overstocked container with Roast beef at 4:08pm(52F cooling) since 1 hour, at 4:32pm (same temperature). At this current cooling rate product will not cool to 41F within 4 hours Operator removed overstocked
Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of chili.
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. Dishwasher at bar area (Chlorine 0ppm). Dishwasher at bar area (Chlorine 100ppm).
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 handled dirty dishes then handled clean dishes; no glove change; no hand wash. Advised operator that dish washer should wash hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (52F at 1:08pm; 51F at 1:38pm- Cooling) As per manager, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Operator removed over-stacked portion.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser. Manager labeled.
Oct 24, 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. Glass door mini cooler: sliced tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); coleslaw (46F - Cold Holding) At flip top cooler near soup steam table: mashed potatoes (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. See stop sale.
Oct 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
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. Dishwasher in kitchen (Chlorine 0ppm); Dishwasher at bar(Chlorine 0ppm) Manager primed kitchen dishwasher; produced chlorine 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door mini cooler: sliced tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); coleslaw (46F - Cold Holding) At flip top cooler near soup steam table: mashed potatoes (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. See stop sale.
Oct 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked onions (47F - Cooling); cooked mushrooms (46F - Cooling) As per operator, prepared yesterday; cooling overnight. Items did not cool to 41F in a total of 6 hours. See stop sale.
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. Dishwasher in kitchen (Chlorine 0ppm); Dishwasher at bar(Chlorine 0ppm) Manager primed kitchen dishwasher; produced chlorine 100ppm.
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 manager touched trash can with gloves on then touched clean pan of mashed potatoes; no glove change, no hand wash. Manager washed hands.
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 manager rub nose with hand then touched prep counter; no hand wash. Manager washed hands.
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 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. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked onions (47F - Cooling); cooked mushrooms (46F - Cooling) As per operator, prepared yesterday; cooling overnight. Items did not cool to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door mini cooler: sliced tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); coleslaw (46F - Cold Holding) At flip top cooler near soup steam table: mashed potatoes (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door mini cooler: sliced tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); coleslaw (46F - Cold Holding) At flip top cooler near soup steam table: mashed potatoes (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. See stop sale.
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 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. See stop sale.
Food stored on floor. At walk in cooler: Bucket with pickles on floor.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator discarded and used chlorine instead. Chlorine 100ppm.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Contains dust over cook line Vent walk in coller
Stored food not covered. Ice cream in freezer chest
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Contains dust over cook line Vent walk in coller
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. Tuna on cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest with ice cream
Single-service articles not stored inverted or protected from contamination. Straws at bar
Single-service items for customer self-service not properly protected to prevent contamination.
Stored food not covered. Ice cream in freezer chest
Wet mop not stored in a manner to allow the mop to dry.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer at bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles unclean in kitchen
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.