TONY'S MEXICAN AND AMERICAN FOOD #1
13500 S SHORE BLVD, Wellington FL 33414 · 561-517-5955
Last inspected Mar 11, 2026 · 5 visits since April 2025
APR 25
JAN 26
MAR 26
— STEADY
3 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired since 12/01/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015239 | Jan 7, 2026 | Jun 3, 2026 | $200 |
Inspection history
5 visits, newest first
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: cooked beans (48F - Cold Holding) As per operator, stored 3 mins. Not prepped or portioned today. Stored over stacked. Advised operator to quick chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to prepare Sanitizer Bucket (Chlorine 100ppm)
Mar 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired since 12/01/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: bottled sour cream (50F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. Stored over stacked. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected: Sanitizer Bucket (Chlorine 100ppm)
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired since 12/01/2025.
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 flip top cooler: bottled sour cream (50F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: bottled sour cream (50F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. Stored over stacked. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chorizo, cooked steak cooked more than 24hours; no date mark. Advised operator to date mark.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected: Sanitizer Bucket (Chlorine 100ppm)
Apr 9, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. sliced cheese (45F - Cold Holding); liquid whole eggs (51F - Cold Holding); cooked rice (47F - Cold Holding); cooked potatoes (48F - Cold Holding); red salsa (44F - Cold Holding); soy milk (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked steak (48F - Cold Holding); cooked ground beef (47F - Cold Holding); cooked pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); turkey breast slices (46F - Cold Holding); ham slices (47F - Cold Holding) As per operator, all items stored overnight in cooler. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding); liquid whole eggs (51F - Cold Holding); cooked rice (47F - Cold Holding); cooked potatoes (48F - Cold Holding); red salsa (44F - Cold Holding); soy milk (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked steak (48F - Cold Holding); cooked ground beef (47F - Cold Holding); cooked pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); turkey breast slices (46F - Cold Holding); ham slices (47F - Cold Holding) As per operator, all items stored overnight in cooler. Not prepped or portioned today. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and beans and potatoes cooked approximately 3 days prior not date marked. Advised operator to date mark.
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.