WELLINGTON BAY - KITCHEN/PANTRY
10430 STABLE LN, Wellington FL 33414 · 561-782-3663
Last inspected Jan 21, 2026 · 7 visits since December 2023
MAR 24
OCT 24
DEC 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Paid and renewed on site
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025012932 | Dec 26, 2024 | Mar 20, 2025 | $400 |
| 2--2024070915 | Oct 4, 2024 | Jan 9, 2025 | $200 |
Inspection history
7 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: house made cream soup (49F - Cooked Cooling); house made butternut soup (48F -Cooked Cooling) As per operator and label, cooling over night in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler #1: house made chicken soup (109F - Cooked Cooling); house made marinara (96F - Cooked Cooling) As per label and chef, cooling since 6:30am. Products did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale.
Dented/rusted cans present. See stop sale. #10 cans- Chick peas and Pumpkin
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 handle soiled dishes then handled clean dish tray from dishwasher; no hand wash. Dishwasher washed hands.
Show the remaining 2 findings ▾
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 70 degrees Fahrenheit within 2 hours. Walk in cooler #1: house made chicken soup (109F - Cooked Cooling); house made marinara (96F - Cooked Cooling) As per label and chef, cooling since 6:30am. Products did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: house made cream soup (49F - Cooked Cooling); house made butternut soup (48F -Cooked Cooling) As per operator and label, cooling over night in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
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 stainless steel standing freezer in kitchen: Sun-dried tomatoes cooked then frozen no date mark. Advised operator to date mark.
Aug 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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 less then 160F ) dish machine ran multiple times heat strip failed to turn black, discussed with operator who ran machine multiple times heat strip turned black.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ac vent in dishwashing area soiled with accumulated dust like substance, discussed with operator to clean vent.
Dec 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. Operator corrected. Dishwasher temperature- 160F+.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler: Milk opened over 24hrs, as per manager; not date marked. Advised operator to date mark.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority6 Intermediate0 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Dented can of roasted red peppers, artichokes, cranberry sauce.
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 employee touch bag in trash can then touched spoon to stir onions; 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 less 160F). Operator corrected: Dishwasher (Temperature 160F+)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel cooler near walk in freezer:batter with eggs (44F - Cold Holding) As per chef, removed from cooler 30 mins prior to make pastries. Not prepped or portioned today. Operator placed to quick chill.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at various stations opened more than 24 hours as per manager, not date marked. Manager began date marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At blast chiller: Bolognese sauce (110F at 10:31am; 98F at 11:05am- Cooling) As per chef and label, cooling since 9:30am. Item stored in a deep container. At current rate of cooling, sauce will not cool from 135F to 70F in 2 hours. Operator removed to pan in shallow containers and 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. Various sauces and gravies prepared 2 days prior and more, frozen but not date marked. Advised operator to date mark.
Raw/undercooked animal food offered and establishment has no written consumer advisory in menu or posted visibly for consumers. Operator printed and posted consumer advisory.
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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 0F) ran multiple times. Set up Triple Sink (Quaternary 200ppm)
Equipment and utensils not properly air-dried - wet nesting.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Paid and renewed on site
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0 ppm). Ran multiple times.
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.