PDQ 1013 WELLINGTON
2781 S SR 7, Wellington FL 33414 · 561-210-4350
Last inspected Jan 28, 2026 · 6 visits since January 2024
MAR 24
JUL 24
DEC 24
JUL 25
JAN 26
— STEADY
5 inspections within 49 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken Pattie's (118F - Hot Holding) in holding unit. Out less than four hours. Reheated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020252 | Jan 28, 2026 | Apr 27, 2026 | $400 |
| 2--2024047783 | Jul 19, 2024 | Sep 16, 2024 | $400 |
| 2--2022053410 | Sep 21, 2022 | Dec 9, 2022 | $800 |
| 2--2021040234 | Jul 23, 2021 | Oct 6, 2021 | $200 |
Inspection history
6 visits, newest first
Jan 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 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. Observed employee bread raw chicken tenders with gloves, take gloves off, then began to handle clean fryer basket and pan to place chicken tenders; no hand wash. Advised operator that employee should wash hands and clean pan and handle of fryer basket.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich prep make table: cut lettuce (45F - Cold Holding) As per operator, stored approximately 1 hour. Not prepped or portioned today. Advised operator 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. At prep counter: Mac and cheese not time marked. As per operator, stored since 10:58am. Advised operator to time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: blanched fries (97F - Hot Holding) As per operator, reheated and stored approximately 30 mins. Advised operator to reheat to 165+F. At fries warmer: fries (129F - Hot Holding) As per operator, stored approximately 1 hour. Operator discarded.
Show the remaining 1 finding ▾
Soiled dry wiping cloth in use. Observed employee use soiled wiping cloth to wipe prep area at breading station.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was handling personal phone,placed it on top of raw chicken cooler, put on gloves then handled container with flour without washing hands first. Advised operator to tell employee to wash 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. Cook line. Cooler #2. Cheese 49F cold holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line. Cooler #2. Cheese 49F cold holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale
Toxic substance/chemical improperly stored. Sanitizer bottle stored next to a container with spices under table on cook line Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Cooler #2 Deep covered container with sliced tomatoes at 10:22am ( 49F cooling) since 10am. At 10:44am same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer
Equipment in poor repair. Lids of most reach in freezers on prep area are rust.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At warmer unit: cooked crispy chicken breast (147F - Cooking) taken from fryer less than 5 minutes. As per operator, cooking was complete. Chicken not cooked to a minimum internal temperature of 165F. Operator reheated to 189F.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment to commence work; handle lids for clean pans of prepped food; no hand wash. Employee washed hands.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking while preparing food. Observed employee drinking in food preparation area while prepping sauces.
Wall soiled with accumulated grease, food debris, and/or dust.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 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 handle hair to fix when put on apron then prepared several meals, no hand wash. Advised manager to have employee wash hands
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 touch pants then handle pan with lettuce; no hand wash. Manager washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon pepper sauce in walk in cooler dated 07/12/24. Operator removed to discard.
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 make table near breading area: sliced cheddar cheese (45F - Cold Holding) As per operator, stored over 4 hours. 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 walk in cooler: cut lettuce mix(47F at 3:45pm- Ambient Cooling) As per label and operator, cooling since 10:26am. As per manager, lettuce was left out for sometime by employee while prepping lettuce. Lettuce did not cool to 41F within a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table near breading area: sliced cheddar cheese (45F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. shredded Cheddar Jack chesse (44F - Cold Holding) As per operator, held 3 hours at make table. Not prepped or portioned today. Operator mentioned that he lowered thermostat.
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. Korean BBQ, Garlic Parmesan, Garlic Buffalo held using time as a public health control- no time mark. Advised operator to time mark.
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 walk in cooler: cut lettuce mix(47F at 3:45pm- Ambient Cooling) As per label and operator, cooling since 10:26am. As per manager, lettuce mix was left out for sometime by employee while prepping lettuce. Lettuce did not cool to 41F within a total of 4 hours. See stop sale.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee scratch her back with hand, put gloves on, picked chicken up to prep for meal; no hand wash. Advised operator to have employee wash hands. Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched apron with gloves then used said glove to pick chicken up to prepare meal; no glove change. Advised operator to have employee change glove. Priority: High Priority
Observed: 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 make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority
Observed: 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. On prep table near make table #1, as per operator sauces with butter (Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic parm) made approximately 11:30am and are held on time as a public health control; sauces not time marked. Operator time marked. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area at the backend of kitchen, on prep table: Pam butter (72F at 11:54am; 75F at 12:14pm- Cooling) As per operator, made at 10am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised operator to move to cooler to quick chill. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauces with butter ( Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic Parm) held using time as a public health control however, no written procedure was provided for them. Operator added these items to the written procedure document. Priority: Intermediate
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 84F Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken Pattie's (118F - Hot Holding) in holding unit. Out less than four hours. Reheated.
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.