SKILLETS
13860 WELLINGTON TRCE UNIT A10, Wellington FL 33414 · 561-660-8304
Last inspected Dec 15, 2025 · 7 visits since June 2024
JUN 24
AUG 24
FEB 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around throughout the kitchen; and landed on clean plate with food. Operator removed plate to clean and sanitize.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030784 | Feb 28, 2025 | Apr 22, 2025 | $400 |
Inspection history
7 visits, newest first
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Container of medicine improperly stored. At dry storage: bottle of ibuprofen Medicine stored over several food items. Operator removed medication
Dented/rusted cans present. See stop sale. 3 Dented cans of tomato juice.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, changed gloves then grabbed clean pan; no hand wash. Educated operator on proper handwashing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: heavy cream (48F - Cold Holding) As per operator stored on prep counter for approximately 2 hours prior. Not prepped or portioned today. Advised operator to place in walk in cooler.
Show the remaining 6 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 and the time removed from temperature control cannot be determined. Several food items identified in the written procedure as a food held using time as a public health control incorrectly time marked. Operator wrote the correct times on food items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near dry storage: sausage gravy at (135F at 10:25am; 135F at 11:09am- Cooked Cooling) As per operator, cooling since 5 mins. At current rate of cooling product will not cool from 135F to 70F within 2 hours. Operator placed product in walk in freezer to quick chill. At flip top cooler by flat top grill:Canadian bacon (48F at 9:47am; 48F at at 10:24am - Ambient Cooling) As per employee, portioned since 8:30am. At current rate of cooling product will not reach 41 within 4 hours. Advised Operator to store in walk in cooler.
Current Hotel and Restaurant license not displayed. Operator posted current license.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep table by dry storage: employee opened bottle water stored on prep table. Employee removed water bottle
Raw fruits/vegetables not washed prior to preparation. Observed employee serving avocados that were taken directly from flip top cooler with sticker still on. Employee washed and removed sticker to serve.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over cut tomatoes. Unwashed mushrooms stored over gallons of milk. Educated operator on safe food storage practices. Operator stored properly.
Sep 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Employee used hands to pull up pants by waist and without washing hands employee handled clean and sanitized utensils and dishes, discussed with operator employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Inside reach in cooler cooked sausage prepared on 6/25 and 6/30, Raw salmon prepared on 6/18, Sliced pork prepared on 6/18 not used or discarded within 7 days 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. Inside flip top cooler sliced turkey (48F - Ambient Cooling) at 10:05 per operator since product prepared yesterday, 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. Inside flip top cooler sliced turkey (48F - Ambient Cooling) at 10:05 per operator since product prepared yesterday, see stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishments menu under extras section listed is "cold smoked salmon" not identified as a raw product, discussed with operator to add asterisk to menu item to identify as raw or undercooked.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected Sanitizer Bucket (Quaternary 200ppm)
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs then handled clean utensils to prepare food at cook line; no hand wash. Employee changed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit across from stovetop: raw shelled eggs stored above cooked sausage. Operator stored 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 front counter; flip top cooler: whipped cream (49F - Cold Holding) as per operator, stored overnight; Not prepped or portioned today. Stored over stacked. See stop sale for whipped cream.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; flip top cooler: whipped cream (49F - Cold Holding) as per operator, stored overnight; butter packets (47F - Cold Holding) as per operator, stored 2 hours; Not prepped or portioned today. Stored over stacked. See stop sale for whipped cream. Operator placed butter packets 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. Hash browns on cooling rack not the marked. As per operator stored since 7am or since 2 hours. 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: cooked sausage (112F - Hot Holding); sausage gravy (129F - Hot Holding) As per operator, stored since 2 hours. Operator reheated to 192F.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
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 use wiping cloth to wipe egg residue on stovetop then handled soiled towel then touched clean plate to plate eggs; no hand wash. Employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around throughout the kitchen; and landed on clean plate with food. Operator removed plate to clean and sanitize.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit across from stovetop: Raw shelled eggs stored above ready to eat guacamole and cream. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Observed butter from dining table that was occupied removed and added to a 1/3 pan with butter for customer. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: butter (68F - Cold Holding) As per operator, held for 2 hours 45 mins. Not prepped or portioned today. Stored on top of ice. Operator placed on TPHC. At flip top cooler unit across from low boy cooler: provolone cheese (44F - Cold Holding) As per operator, held for 2 hours. Not prepped or portioned today. Stored over stacked. Operator removed over-stacked portion to quick chill. Low boy cooler: pancake batter with buttermilk (48F - Cold Holding) As per operator removed from cooler to use 15 mins prior; Not prepped or portioned today. Operator placed on TPHC. Flip top cooler across from cooktop: provolone cheese (48F - Cold Holding) As per operator, moved to flip top 3 hours prior. Not prepped or portioned today. Stored over stacked. Operator removed over-stacked portion 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. Cooked potatoes and liquid eggs identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, product stored for approximately 2 hours. Operator time marked.
Time/temperature control for safety food re-served to customers. Observed butter from dining table that was occupied removed and added to a 1/3 pan with butter for customer. See stop sale.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from stovetop: cooked onions (46F at 9:38am; 46F at 10:33am- Cooling) As per operator, cooling since 7:00am. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator removed to quick chill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Advised operator to change quaternary ammonium compound sanitizing solution to one of 200ppm.
Jun 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Toxic substance/chemical improperly stored. Observed various chemicals near mop sink on shelf stored above clean pans. Operator stored properly.
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.