WANDERERS CLUB
1900 AERO CLUB DR, Wellington FL 33414 · 561.795.3501
Last inspected Apr 8, 2026 · 14 visits since December 2023
FEB 25
JUN 25
AUG 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 live fly flying around at kitchen at mop sink area 1 live fly flying around at kitchen at dry food storage area Approximately 15 live flies flying around in kitchen, dishwashing area landing on dish trays. Approximately 10 live flies flying around in kitchen area at cook line and landing on prep tables and food containers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008949 | Dec 10, 2025 | May 14, 2026 | $800 |
| 2--2025030910 | Feb 28, 2025 | May 19, 2025 | — |
| 2--2025003618 | Nov 9, 2024 | Feb 13, 2025 | $600 |
| 2--2024019832 | Mar 14, 2024 | Apr 25, 2024 | $400 |
| 2--2023071122 | Dec 8, 2023 | Jan 23, 2024 | $800 |
| 2--2021057205 | Oct 29, 2021 | Mar 9, 2022 | $200 |
Inspection history
14 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooker- Butter 51F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 30 minutes- operator placed inside cooler to quick chill.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler- In use apple with sticker still attached - operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler- unwashed strawberries over cut lettuce - operator removed.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of Black beans 1 dented can of tomato sauce
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 touch neck then handle clean pan with strawberries. Advised operator that employee should wash hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food mixed with/added to other ready-to-eat and food did not reach 145 degrees F when heated. Establishment has no approved Alternative Operating Procedure. Observed chef touch cooked potatoes for salad and cooked chicken for salad with bare hands. Chef discarded items he touched.
Raw animal food stored in same container as ready-to-eat food. In reach in freezer: Cooked sausage in ziplock bag stored in same container as plastic wrapped raw fish. Operator discarded sausage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler: House made ranch dressing with buttermilk dated 11/25/25. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler: House made ranch dressing with buttermilk dated 11/25/25. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On rolling racks: roasted squash (80F at 10:50am; 77F at 11:20am- Cooling); cooked chicken (95F at 10:50am; 86F at 11:20am- Cooling) As per chef, items cooling since 10am. At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Items were placed inside walk in cooler but were covered with plastic wrap. Advised operator to quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: Chicken pot pie and lamb broth cooked 4 days prior then frozen; not date marked. Chef date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: House made marinara made 4 days; not date marked. Chef date marked.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed avocado and onions stored over sauces. Chef corrected.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. In kitchen bottles of medication stored on clean and sanitized dishes on speed rack, discussed with operator who removed medications.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled clean dishes, discussed with operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. I reach in freezer in front of walk in cooler raw fish eggs not commercially packaged stored above French fries, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen sanitizer spray bottle stored above clean and sanitized dishes, discussed with operator who removed bottle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish washing station clean and sanitized dishes not stored inverted or protected, discussed with operator who covered dishes with plastic wrap.
Working containers of food removed from original container not identified by common name. In kitchen at cook line multiple bottles of cooking oils with no labels, discussed with operator who labeled bottles.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over precooked meatballs In Freezer unit next to walk in cooler Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in walk in cooler Removed
Toxic substance/chemical improperly stored. Chemical spray bottle with food items on shelf under steam table area
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad - home made Caesar dressing with raw shell eggs
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired certificate
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Old labels stuck to food containers after cleaning. Some containers At dish machine
Working containers of food removed from original container not identified by common name. Sugar container
Mar 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority2 Intermediate1 Basic
Show 12 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 sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. 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 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. See stop sale.
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 touched hair to scratch scalp then handled clean container of food; no hand wash. Employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator corrected; Dishwasher (Temperature 160+F)
Live, small flying insects found. 1 live fly flying around at kitchen at mop sink area 1 live fly flying around at kitchen at dry food storage area Approximately 15 live flies flying around in kitchen, dishwashing area landing on dish trays. Approximately 10 live flies flying around in kitchen area at cook line and landing on prep tables and food containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw fish stored over soup. At double door reach in freezer: raw fish over cooked lobster. Not all products commercially packaged. Operator removed items to stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw egg whites stored over pico. 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 salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Employees employed approximately 2 weeks. Emailed form to operator.
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 Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 3 hours. Operator removed Mahi Mahis from package.
Nov 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 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. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states Ahi Tuna Mango Tartare - not highlighted.
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.
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pantry station - knives in standing water - operator removed to dish area.
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. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - 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. COOLING - tuna salad (53F - Cooling)3:20pm ambient cooling 1 hour remaining recheck 15mins 54F.; sliced turkey (73F - Cooling) 3:20pm ambient cooling 1 hour remaining recheck 15 mins 70F - operator moved to freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale.
Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink - limes, lemons and straws inside.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature 127).
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states Ahi Tuna Mango Tartare - not highlighted.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Double door reach in freezer - cooked conch fritters packaged 3 days prior no date mark - operator date marked.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches.
Employee with no hair restraint while engaging in food preparation. Employees preparing food no hair restraints - operator provided.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal platter in panko bin no handle - operator removed.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and dressings not labeled.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed.
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler
Mar 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over hearts of palm salad in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Out less than four hours. Not prepped or portioned. Discussed using TPHC. butter time marked. Document sent to operator.
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen
Spray bottle containing toxic substance not labeled. At dish machine
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at bar not functioning and out of order
No handwashing sign provided at a hand sink used by food employees. End of cook line
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Dec 8, 2023Administrative 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 ▾
Dented/rusted cans present. See stop sale. Two dented cans of pineapple in dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut cabbage in reach in cooler drawer Raw salmon over cooked steak pin wheels in walk in cooler Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (64F - Cold Holding); sliced tomatoes (60 - Cold Holding); cheddar cheese (60F - Cold Holding); roast beef (57F - Cold Holding); raw beef (50F - Cold Holding); chicken (45F - Cold Holding); duck (45F - Cold Holding); reach in cooler drawers under cook line. Not prepped or portioned. Placed in unit less than four hours ago. Food items placed in walk in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
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.